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Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



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    Station Eleven

    Emily St. John Mandel 9780385353304

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2 Burnside - Bldg. 2 BOTNY- MUSHROOMS1D

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Edible Wild Mushrooms of North America: A Field-To-Kitchen Guide

by

Edible Wild Mushrooms of North America: A Field-To-Kitchen Guide Cover

 

Synopses & Reviews

Publisher Comments:

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. <P>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. <P>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.

Synopsis:

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.

Product Details

ISBN:
9780292720800
With:
Bessette, Alan E.
Publisher:
University of Texas Press
With:
Bessette, Alan E.
Author:
Fischer, David W.
Author:
Brown, R. McKenna
Subject:
Vegetables
Subject:
North America
Subject:
Cookery (mushrooms)
Subject:
Bacteriology
Subject:
Mushrooms
Subject:
Mushrooms, edible
Subject:
Specific Ingredients - Vegetables
Subject:
Life Sciences - Bacteriology
Subject:
Mushrooms, Edible -- North America.
Subject:
Plants - Mushrooms
Subject:
Nature Studies-Mushrooms and Fungi
Copyright:
Publication Date:
19920131
Binding:
TRADE PAPER
Language:
English
Pages:
264
Dimensions:
9.89x7.05x.60 in. 1.74 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
History and Social Science » World History » General
Science and Mathematics » Biology » Microbiology
Science and Mathematics » Botany » Mushrooms
Science and Mathematics » Nature Studies » Mushrooms and Fungi

Edible Wild Mushrooms of North America: A Field-To-Kitchen Guide Used Trade Paper
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$25.00 In Stock
Product details 264 pages University of Texas Press - English 9780292720800 Reviews:
"Synopsis" by , 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.

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