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Product Description
Review
Some new mushroomers will find this single volume all the library they need to harvest and enjoy wild mushrooms for the table. (Mushroom the Journal )
The publication is of excellent quality and print, well edited, authoritative, and provides an excellent introduction to edible and poisonous wild mushrooms. (Mycologia )
The publication is of excellent quality and print, well edited, authoritative, and provides an excellent introduction to edible and poisonous wild mushrooms. (Mycologia )
Product Description
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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Most helpful customer reviews
2.0 out of 5 stars
Limited scope, horrible recipes.,
By Bundita (Arbovale, WV USA) - See all my reviews
This review is from: Edible Wild Mushrooms of North America: A Field-to-kitchen Guide (Paperback)
I bought this book many years ago as the first of what is now a fairly large collection on the subject. As the title indicates, it concentrates on the EDIBLE fungi, so the reviewer who was dissappointed because he/she could ID only one of the 13 mushrooms he/she found has unfair expectations out of the scope of this work. That said, only the most popular edibles seem to be listed here, and variants on those species are not covered in much depth. It's ok for those who just want to be able to distinguish a golden chanterelle from a jack-o-lantern, or a morel from a thimble-cap so they can safely gather some edibles. The worst thing about this book, however, is it's unfortunate recipes. Every single recipe I've tried from it completely sucks. Either the cooking method is inappropriate to that particular mushroom (turning delicate specimins to mush, for instance, or inundating absorptive ones with oil), or strong flavors from other ingredients overwhelm the sometimes subtle flavors of the mushrooms themselves. I get much better results by trusting my cooking intuition and experimenting than I do by following these recipes.
2.0 out of 5 stars
more confused than before,
By lidia Epp (USA) - See all my reviews
This review is from: Edible Wild Mushrooms of North America: A Field-to-kitchen Guide (Paperback)
I came to US from Europe several years ago. It was a family tradition to go pick wild mushrooms every fall during my childhood years. So when I moved to Virginia countryside I decided I will try and revive the mushroom picking tradition in my new country. I started with a book to help me identify all those different, unfamiliar species of mushrooms. So I bought the "Edible Wild Mushroom Guide". I went to the woods and picked a bunch of different mushrooms - each one was different and tried to use the Guide to identify them . Out of about 14 visibly different species of mushrooms that I picked - the guide gave positive ID on ONE (!) mushroom only. Other 13 were not even included in the book. I can't testify to the quality of recepie part of the book - I was somewhat reluctant to cook things I can not identify!
5.0 out of 5 stars
Great for Beginners,
By
This review is from: Edible Wild Mushrooms of North America: A Field-to-kitchen Guide (Paperback)
For a "first" book on wild mushrooms I found this one to be very good. The pictures show the top, bottom, stems, colors and different parts of each mushroom. There are "warnings" on those that are ediable, but make some people sick, and the NO-NO"s are equally shown and written about. We're just new at this, and for a "starter" book this was just the ticket.
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