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020 _a9780292753945
_qPDF
024 7 _a10.7560/707986
_2doi
035 _a(DE-B1597)9780292753945
035 _a(DE-B1597)587221
035 _a(OCoLC)1286807683
040 _aDE-B1597
_beng
_cDE-B1597
_erda
050 4 _aTX804
072 7 _aSOC055000
_2bisacsh
082 0 4 _a641.6/58
_223
084 _aonline - DeGruyter
100 1 _aBessette, Arleen R.
_eautore
245 1 0 _aTaming the Wild Mushroom :
_bA Culinary Guide to Market Foraging /
_cAlan E. Bessette, Arleen R. Bessette.
264 1 _aAustin :
_bUniversity of Texas Press,
_c[2013]
264 4 _c©1993
300 _a1 online resource (125 p.)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 0 _tFrontmatter --
_tContents --
_tThe Recipes --
_tMain Courses --
_tPreface --
_tAcknowledgments --
_t1. INTRODUCTION --
_t2. SELECTING, PRESERVING, AND COOKING MUSHROOMS --
_t3. MUSHROOMS IN THE MARKETPLACE --
_tWhite Button --
_tKING BOLETE --
_tOyster Mushroom --
_tChanterelle --
_tMorel --
_tPaddy Straw Mushroom --
_tWood Ear --
_tShiitake --
_tEnokitake --
_tWhite Matsutake --
_tBlack Truffle --
_tWINE-CAP STROPHARIA --
_t4. BEYOND THE MARKETPLACE --
_tAPPENDIX A. Equivalents and Substitutions for Common Ingredients --
_tAPPENDIX B. Conversion Tables --
_tRECOMMENDED READING --
_tIndex
506 0 _arestricted access
_uhttp://purl.org/coar/access_right/c_16ec
_fonline access with authorization
_2star
520 _aMany mushroom hunters prefer to do their foraging in the marketplace, where all the mushrooms are clearly labeled and safely edible. With this fact in mind, Arleen and Alan Bessette have written Taming the Wild Mushroom, one of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in many grocery stores, supermarkets, and natural and whole foods markets. A dozen wild and cultivated species are covered in the book, including White Button, King Bolete, Oyster, Chanterelle, Morel, Paddy Straw, Wood Ear, Shiitake, Enokitake, White Matsutake, Black Truffle, and Wine-cap Stropharia. Easy-to-understand descriptions and excellent color photographs of each species help market foragers choose mushrooms in peak condition. Fifty-seven original, species-specific recipes, from appetizers, soups, and salads to meat and vegetarian entrees to sauces and accompaniments, offer dozens of ways to savor the familiar and exotic flavors of these mushrooms. A mouth-watering photograph accompanies each recipe.
538 _aMode of access: Internet via World Wide Web.
546 _aIn English.
588 0 _aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 02. Jun 2024)
650 0 _aCooking (Mushrooms).
650 0 _aEdible mushrooms.
650 7 _aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
_2bisacsh
700 1 _aBessette, Alan E.
_eautore
850 _aIT-RoAPU
856 4 0 _uhttps://doi.org/10.7560/707986
856 4 0 _uhttps://www.degruyter.com/isbn/9780292753945
856 4 2 _3Cover
_uhttps://www.degruyter.com/document/cover/isbn/9780292753945/original
942 _cEB
999 _c188100
_d188100