Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides) by Joe McFarland, [pdf, best books to read]

Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides)

Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.

Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine’s top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.

As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.

Visit the book’s companion website at www.illinoismushrooms.com.

Review

“Perfect for any mushroom hunter or wannabe hunter.”–Illinois Country Living”[A] beautifully photographed, chummily written guide.”Chicago Reader”Essential information for naturalists and cooks alike.”–Illinois Times “Edible Wild Mushrooms of Illinois and Surrounding States should be required reading by all wild mushroom hunters in the Midwest, especially beginners. It will be an instant success throughout the Midwest and beyond!”–Fungi”A lively, beautifully produced read.”–Mushroom the Journal

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Book Description

Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine’s top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.Visit the book’s companion website at www.illinoismushrooms.com.

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Comments:

Although I’m in southern Wisconsin, thankfully this excellent book covers my area also. I really appreciate the look-alike comparisons and the clear instructions on how to tell them apart. The section of recipes is fabulous, although many are probably too advanced for me to try! Still, it’s great fun to see what creative chefs can do with exotic ingredients. “Fry ’em up in butter” is my speed, and that’s the first cooking test recommended for a wild mushroom of any sort. This book is great winter reading, but it makes me long to get out in the woods and hunt for these rare goodies! As other reviewers have said – wonderful photography and excellent, expert advice is in this book; it’s the best mushroom book I’ve found.

  • Title: Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides)
  • Autor: Joe McFarland
  • Publisher (Publication Date): University of Illinois Press; 1st edition (March 31, 2009)
  • Language: English
  • Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)

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