| Edible Wild Mushrooms of Illinois and Surrounding States: A Field-To-Kitchen Guide Contributor(s): McFarland, Joe (Author), Mueller, Gregory M. (Author) |
|
 |
ISBN: 0252076435 ISBN-13: 9780252076435 Publisher: University of Illinois Press OUR PRICE: $22.46 Product Type: Paperback - Other Formats Published: April 2009 Annotation: The comprehensive guide to wild mushrooms in the heartland--perfect for the coffee table, glove box, and kitchen |
| Additional Information |
| BISAC Categories: - Nature | Plants - Mushrooms - Nature | Reference - Cooking | Specific Ingredients - Natural Foods |
| Dewey: 579.616 |
| LCCN: 2008040179 |
| Series: Field-To-Kitchen Guides |
| Physical Information: 0.5" H x 6.9" W x 9.8" (1.45 lbs) 232 pages |
| Themes: - Geographic Orientation - Illinois - Cultural Region - Midwest - Cultural Region - Upper Midwest |
| Descriptions, Reviews, Etc. |
| Publisher 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. |