TY  - BOOK
AU  - Fischer,David W.
AU  - Bessette,Alan E.
TI  - Edible Wild Mushrooms of North America: A Field-to-kitchen Guide 
SN  - 9780292745940
U1  - 589.2/2204632/097 20
PY  - 2012///]
CY  - Austin
PB  - University of Texas Press
KW  - Cooking (Mushrooms)
KW  - Edible mushrooms -- North America -- Identification
KW  - Edible mushrooms
KW  - North America
KW  - Identification
KW  - Mushrooms, Poisonous -- North America -- Identification
KW  - Mushrooms, Poisonous
KW  - SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
KW  - bisacsh
N1  - Frontmatter --; Contents --; PREFACE --; ACKNOWLEDGMENTS --; PART ONE. Discovering Mycophagy --; 1. An Introduction to the Mushroom --; 2. Fundamentals of the Hunt --; 3. What Have You Found? --; 4. THE MYCOPHAGIST'S TEN COMMANDMENTS --; 5. How to Use This Guide and Beyond --; PART TWO. Forgotten Fruit: Edible Wild Mushrooms of North America --; 6. Chanterelles and Similar Mushrooms --; 7. GILLED MUSHROOMS --; 8. Boletes --; 9. Tooth Mushrooms --; 10. CORAL-SHAPED, CLUB-SHAPED, AND CAULIFLOWER-SHAPED MUSHROOMS --; 11. Shelflike Mushrooms, Puffballs, Morels, and Jelly Fungi --; PART THREE. Poisonous Wild Mushrooms of North America --; 12. Mushroom Poisoning --; 13. Poisonous Wild Mushrooms --; PART FOUR: WILD MUSHROOMS IN THE KITCHEN --; 14. Preparing, Preserving, and Cooking Wild Mushrooms --; 15. WILD MUSHROOM RECIPES --; GLOSSARY --; RECOMMENDED READING --; INDEX; restricted access
N2  - Unusual shapes and colors make many mushrooms alluring to the eye, while the exotic flavors and textures of edible mushrooms are a gourmet delicacy for the palate. Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous. With amateur mushroom hunters especially in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store, and prepare them for the table. More than 70 savory recipes, ranging from soups and salads to casseroles, canapes, quiches, and even a dessert, are included. Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination
UR  - https://doi.org/10.7560/720794
UR  - https://www.degruyter.com/isbn/9780292745940
UR  - https://www.degruyter.com/document/cover/isbn/9780292745940/original
ER  -