Description: Taming the Wild Mushroom: A Culinary Guide to Market Foraging 1993 HardcoverMany 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.
Price: 15 USD
Location: Dayton, Ohio
End Time: 2024-11-12T21:27:54.000Z
Shipping Cost: 5.38 USD
Product Images
Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Book Title: Taming the Wild Mushroom : a Culinary Guide to Market Foraging
Signed: No
Ex Libris: No
Narrative Type: Nonfiction
Item Length: 9.8 in
Original Language: English
Publisher: University of Texas Press
Inscribed: No
Vintage: Yes
Personalize: No
Publication Year: 1993
Format: Hardcover
Language: English
Era: 1990s
Item Height: 1.2 in
Personalized: No
Author: Arleen R. Bessette, Alan E. Bessette
Genre: Nature, Cooking
Topic: Specific Ingredients / Vegetables, Plants / Mushrooms
Item Width: 7 1/4"
Item Weight: 1lb 4oz
Number of Pages: 113
