Many mushroom hunters prefer to do their foraging in the marketplace, where all the mushrooms are clearly labeled and safely edible. With this in mind, the Bessettes have written one of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in produce markets. Includes 57 original, species-specific recipes for appetizers, soups, salads, and meat and vegetarian entrees. 75 color photos. (University of Texas Press)
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Many mushroom hunters prefer to do their foraging in the marketplace, where all the mushrooms are clearly labeled and safely edible. With this in mind, the Bessettes have written one of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in produce markets. Includes 57 original, species-specific recipes for appetizers, soups, salads, and meat and vegetarian entrees. 75 color photos. (University of Texas Press)
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