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Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides) Paperback – March 31, 2009
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"Perfect for any mushroom hunter or wannabe hunter."--Illinois Country Living
"[A] beautifully photographed, chummily written guide."Chicago Reader
Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.
Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine's top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.
As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.
Visit the book's companion website at www.illinoismushrooms.com.
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Top Customer Reviews
The book is perfectly organized, with clear descriptions and first-rate photographs of common toxic and then edible area fungi and their habitats, and is extremely helpful in identification.
I would strongly recommend this guide to both experienced and novice mushroom hunters.
This field guide is so much better than other mushroom field guides because it deals with only two categories of mushrooms: the edible ones and the inedible look-alikes. There are lovely pictures on almost every page, and helpful hints to let even a beginner feel totally confident with identification. The style is friendly, often funny, and very readable--I've found my 7-year-old curled up reading this book several times.
The recipe section has some basic recipes and some way out-there recipes (morel tiramisu, anyone?). The book does deserve the name of "field to kitchen guide," but the emphasis is definitely on the "field" section--first things first, after all. I'm hoping for a more recipe-oriented sequel someday!
Most Recent Customer Reviews
I use this book here in Ohio since there isn't a book that specifically addresses Ohio mushrooms. Many of the mushrooms in this book have been found here in Ohio. Read morePublished 1 month ago by J. Baisden
I read this book and then sent it to a friend in mo. on the Mississippi river. I would probably have given it a 5 except my knowledge is mostly based in n, California. Read morePublished 2 months ago by john shoemaker
It's ok for a reader, but not very good as a field guide. The Missouri Department of Conservation sells a book that is a perfect field guide. Read morePublished 3 months ago by John Hardin
Great book. I bought it for my son's 14th birthday. He's interested in anything and everything, and one of those things is identifying mushrooms.Published 5 months ago by Charles Charpentier
I was hoping that the book would also show black mushrooms. We have quite a few in our yard.Published 6 months ago by Marsha Nix
great, great book, well described, great pics and clear info along with some interesting factsPublished 8 months ago by Chris McCann