Taming the Wild Mushroom: A Culinary Guide to Market Foraging 1993 Hardcover

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

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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