{"product_id":"wild-mushrooms-a-cookbook-and-foraging-guide","title":"Wild Mushrooms: A Cookbook and Foraging Guide","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKristen and Trent Blizzard\u003c\/b\u003e are self-proclaimed \"mushroom geeks\" and are the creators behind the blog modern-forager.com. They've been trekking the Rocky Mountains and beyond mostly with mushrooms in mind for nearly a decade. At first a hobby, the hunt for fungi quickly became nothing short of an obsession for these two. They have built a lifestyle around foraging--everywhere they go provides a new opportunity to learn about local mycology, and they are both certified wild mushroom identification experts in Colorado, North Carolina, South Carolina, and Georgia. They reside in Glenwood Springs, Colorado.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice. Packed with content and lore from more than 30 skilled foragers around the country, Forage to Table will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with approximately 75 recipes in total. Recipes include: Winter salad with warm chanterelle bacon vinaigrette Trent's famous chanterelle duxelles Curry puffs with pickled porcini slaw Long life reishi tea Chanterelle \u0026amp; apricot ice cream Maitake stroganoff And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eWild Mushrooms \u003c\/i\u003eis a wonderful book and at under 20 bucks an absolute steal. \n\u003cb\u003eYou must get it, no matter if you collect mushrooms on the West Coast or East, or somewhere in between.\u003c\/b\u003e And even if you're not into cooking wild mushrooms--there is plenty more about this book to make it a must-have. If you are a pro at cooking mushrooms, you will still find new ideas to try plus get a load of those great photos. Or maybe you are the kind of forager that doesn't have a lot of confidence with your skills in the kitchen, or you simply don't feel like you know what to do with wild mushrooms once you've gotten them home--either way this book is still for you.\" \n\u003cbr\u003e -- \n\u003ci\u003eFUNGI \u003c\/i\u003emagazine \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"This is a one-stop reference for anyone interested in foraging mushrooms--then figuring out to do with their haul. Covering everything from forest etiquette, to the various ways in which to preserve mushrooms, to 115 diverse and well-thought-out recipes for 15 different kinds of mushrooms, to tips for avoiding gastric upset and other undesired effects, \n\u003cb\u003e this will you up your game, from novice enthusiast to connoisseur.\"\u003c\/b\u003e\n\u003cbr\u003e -- \n\u003ci\u003eFoodPrint\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Full of gorgeous photographs, [this] cookbook is a \n\u003cb\u003ego-to guide for anyone who loves to hunt or cook with wild mushrooms. \u003c\/b\u003eAlong with tips on harvesting etiquette and kitchen tricks, it includes chapters on preservation and cooking techniques. (Did you know you can candy chanterelles or infuse mushrooms with alcohol?) Then it's on to recipes from 25 skilled foragers around the country. There are 115 in all, covering 15 different varieties of culinary fungi--everything from jams and soups to jerky and pasta dishes, using favorites such as chicken of the woods, oyster, morels and porcini mushrooms.\" \n\u003cbr\u003e -- \n\u003ci\u003ePittsburgh Post Gazette\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"This book of marvels is generous of heart and imbued with the deep sensitivity of true foragers.\u003c\/b\u003e The Blizzards have the rare gift of intimately knowing these wild mushrooms like old friends: their unique personalities, their eccentric culinary traits, and the special secrets to keeping them a part of your life and kitchen all year long. The superb recipes and preservation methods make this book the best wild mushroom forager's guide to date.\" \n\u003cbr\u003e --Connie Green, Wine Forest Wild Foods, author of \n\u003ci\u003eThe Wild Table\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Trent and Kristen have done a great job compiling recipes from talented foragers, telling their stories, as well as distilling down \n\u003cb\u003emushroom hunting knowledge only years of experience can provide.\u003c\/b\u003e\n\u003ci\u003eWild Mushrooms\u003c\/i\u003e will happily form a symbiosis with your field guides, as well as your kitchen.\" \n\u003cbr\u003e --Alan Bergo, forager \u0026amp; chef \n\u003cp\u003e\u003c\/p\u003e \"The Blizzards drew upon not only their own experiences but also the wisdom of 20 other expert foragers to put together a go-to guide for storing (drying, pickling, even making jams) and cooking all sorts of mushrooms. The recipes are divided up by the type of mushroom, highlighting everything from the easiest mushroom to find (Chicken of the Woods Coconut curry) to the more elusive (Creamed Morels on Toast) . . . \n\u003cb\u003eWhether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library.\"\u003c\/b\u003e\n\u003cbr\u003e -- \n\u003ci\u003eStar Tribune\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Join the thrill of the hunt with foragers Kristen and Trent Blizzard in an intimate glimpse into a community of mushroomers who relish fungal feasts. Much more than a field guide or a cookbook, \n\u003ci\u003eWild Mushrooms\u003c\/i\u003e offers comprehensive instructions on cleaning and preserving your haul, along with \n\u003cb\u003e115 savory, sweet, and medicinal recipes honed to perfection\u003c\/b\u003e by more than two dozen chefs and home cooks who share the Blizzards' love of wild mushrooms. They weave nearly a decade of experiences foraging in the mountain states, Pacific Northwest, and Midwest through the book, and spent over a year collecting, testing recipes, and photographing the mouthwatering creations in this handsome collection. \n\u003cb\u003eDestined to be a leading authority in its class, \u003c\/b\u003e this volume adds immeasurable value to the handful of wild mushroom cookbooks on the market. It manages to preserve the best of these with the conviviality of a community cookbook, but adding a professional and comprehensive focus with enough wit and wonder to provide an invaluable resource for beginners as well as seasoned mushroom hunters. The globally inspired recipes range from practical to unusual, with basic techniques like grilling, pickling, and drying elevated by more fanciful creations, including Chanterelle Apricot Sorbet, Porcini and Gruyère Gougeres, Savory Matsutake Daikon Cake, and Candy Cap Mushroom Popsicles. Interspersed with pro tips and stunning, minimalist images of each species are biographies and anecdotes from passionate mushroomers the Blizzards have come to know in their years attending festivals and joining forays across the country. I highly recommend it and look forward to sampling each and every recipe.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003c\/b\u003eJennifer Burns Bright, PhD, food educator, travel writer, forager, and lover of all mushrooms wild and wonderful \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"\u003c\/b\u003eWhether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library.\" \n\u003cbr\u003e -- \n\u003ci\u003eStar Tribune\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGet ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Packed with content and lore from more than 20 skilled foragers around the country, \n\u003ci\u003eWild Mushrooms \u003c\/i\u003ewill help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. \n\u003cp\u003e\u003c\/p\u003e You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. \n\u003cp\u003e\u003c\/p\u003e Recipes include: ​ \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eSmoked Marinated Wild Mushrooms\u003c\/li\u003e\n\u003cli\u003eBlack Trumpet, Blood Orange, and Beet Salad\u003c\/li\u003e\n\u003cli\u003eMaitake Beef Stew\u003c\/li\u003e\n\u003cli\u003eCandy Cap and Walnut Scones\u003c\/li\u003e\n\u003cli\u003eBaked Brie with Chanterelle Jam\u003c\/li\u003e\n\u003cli\u003ePorcini with Braised Pork Medallions\u003c\/li\u003e\n\u003cli\u003eYellowfoot Mushroom Tart\u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Blizzard, Kristen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Skyhorse Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-10-20\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Methods|Outdoor|Cooking|Methods|Canning \u0026amp; Preserving|Science|Life Sciences|Biology|Nature|Plants|Fungi \u0026amp; Mushrooms|Nature|Ecology|Nature|Ecosystems \u0026amp; Habitats|Forests \u0026amp; Rainforests\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Mushrooms|Edible mushrooms|Cooking (Mushrooms)|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781510749436\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781510749436\u003c\/p\u003e","brand":"Skyhorse Publishing","offers":[{"title":"Default Title","offer_id":51154389532950,"sku":"SP-9781510749436","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781510749436_spiral.png?v=1774943526","url":"https:\/\/lusper.myshopify.com\/products\/wild-mushrooms-a-cookbook-and-foraging-guide","provider":"Lusperbooks","version":"1.0","type":"link"}