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A Field-to-kitchen Guide
University of Texas Press
September 1992
On Sale: September 13, 1992
256 pages
ISBN: 0292720807
EAN: 9780292720800
Paperback
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Non-Fiction
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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