Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide

University of Illinois Press
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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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About the author

Joe McFarland has been an outdoor writer for nearly twenty years and is a staff writer for the Illinois Department of Natural Resources magazine Outdoor Illinois. He lives in Makanda, Illinois. Gregory M. Mueller, an internationally known mycologist, was curator of fungi at the Field Museum of Natural History for over twenty-three years and is now vice president of science and academic affairs at the Chicago Botanic Garden.
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Additional Information

Publisher
University of Illinois Press
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Published on
Dec 19, 2011
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Pages
232
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ISBN
9780252094279
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Language
English
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Genres
Nature / General
Nature / Plants / Mushrooms
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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This completely revised second edition provides all the information necessary to identify mushrooms in the field in the midcontinental region of Iowa, Illinois, Nebraska, Missouri, Minnesota, South Dakota, and Wisconsin: the tallgrass prairies and the western parts of the eastern deciduous forests.

The first edition has been improved in significant ways. The authors have updated scientific names, added photos where there were none and replaced poor photos with better ones, improved the keys, added some species and deleted others, added a section on truffles, and annotated the bibliography. There were originally 224 species; now there are 248. Some of the new photos—125 in all—serve as a second photo for a species, where it is helpful to show details that cannot be viewed in a single photo.

The authors describe each species’ cap, gills, stalk, annulus, and season when it is most likely to be seen as well as such characteristics as edibility and toxicity. In their detailed and lively introduction they discuss the economic and environmental aspects of fungi, basic mushroom biology, nomenclature, edibility and toxicity, and habitats and time of fruiting. Most important are the keys, which lead the dedicated reader to the major groups of fungi included in this guide. The section on mushrooms includes keys to their genera in addition to the species within each family discussed, and each of the subsequent sections has a key to the genera and species except where so few species are discussed that a key is not necessary. The volume also includes a glossary and two bibliographies, one with general and one with technical references.

Through their detailed technical descriptions and captivating color photos the authors convey their passionate fondness for these diverse and colorful organisms, whose mysterious appearances and disappearances have long made them objects of fascination.

Picking mushrooms in the woods on a sunny day can be fun for the whole family . . . but only if you do it safely! There are thousands of different species of fungi, so it can be hard to tell which are edible and which are poisonous when you are picking them for yourself in the wild. Safe and unsafe species often closely resemble each other, and worrying about which mushrooms are safe and which might be deadly can take all the fun out of mushrooming. Enter Mushrooming with Confidence!

Improving on the usual overwhelming and exhaustive wild plant guidebook, Mushrooming with Confidence is a slim, handy manual that focuses on the tastiest and most common mushrooms, so that you can easily spot those that are not only safe to eat, but also a delight to cook and share!

Here mushrooms are divided into four identification categories so that anyone will be able to recognize what he or she is looking at quickly and correctly. Thirty of the most common and delicious types are explained in detail, from the common field mushroom to the pretty purple amethyst deceiver and the prolific and tasty charcoal burner. Each mushroom includes a “Positive ID Checklist” that the reader can go through to be absolutely certain they have the right species, and more than 300 color photographs make it a snap to know exactly what kind of mushroom you’ve found . . . and whether you really want to pick it!

With lists of the best tools for mushrooming, the best techniques for getting a mushroom out of the ground in one piece, and even how to remove worms, Mushrooming with Confidence will extinguish any fear or doubt that might stop you from hunting down your own delicious mushrooms. This will prove a fun and essential guide for novice and experienced pickers alike!

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.

One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”




 
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