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Mushrooms For All Seasons: Part 1 Beginnings & Springtime

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Book Details
Language
English
Publishers
Richard Winder (1 July 2024)
Weight
0.41 KG
Publication Date
01/07/2024
ISBN-10
1739028244
Pages
127 pages
ISBN-13
9781739028244
Dimensions
21.59 x 0.76 x 27.9 cm
SKU
9781739028244
Author Name
Richard Winder (Author)
I live at the maritime edge of British Columbia, on southern Vancouver Island. My back yard is forest frontier, but I have also explore the rest of Canada and traveled the world as a research scientist (now retired). I studied forests and their diverse creatures and systems (including mushrooms and their ecology), and worked on a variety of topics in forest biology and ecology. But I also love to create paintings, drawings, and stories, and to speculate about things that might lie ahead. I write science fiction, fantasy, and non-fiction. For me, Science and Art are two wings of the same bird.Read more about this authorRead less about this author
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Description
Every season brings new mushrooms to behold. In this first book of a four-part series, you will find an introduction to basic techniques for cooking the most popular edible mushrooms: sauté and duxelles, frying, broiling, boiling, grilling, baking & stuffing, making sauces, dressings, broths, and the all-important spiced mushroom powder.

The series continues with biological, ecological, historical, and nutritional information about these popular edible mushrooms (starting in this book with those that fruit during springtime). This isn't a field guide, so you will find suggestions for where to look for identification guidance if that's your preference.

Whether they are wild-harvested or purchased at the grocery store, the series also presents a savory and enjoyable collection of classical and modern recipes. In this book those recipes include four spring classics: - Morels - Oyster mushrooms - Fairy ring mushrooms (Marasmius) - Shaggy manes.

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