Burn Morels PDF Download
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Author: Kristen Blizzard
Publisher:
ISBN: 9781733737005
Category :
Languages : en
Pages : 36
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Book Description
Every spring under the right conditions, thousands of morel mushrooms carpet charred forest floors West of the Rockies. This e-book will teach you how to use our curated maps to locate ideal morel burn sites. You'll find an overview of elevation, forest types, accessibility, necessary permits, lands where you can and cannot hunt, natural indicators, portable technology and much more. With the proper information you can become a pro at finding them!
Author: Kristen Blizzard
Publisher:
ISBN: 9781733737005
Category :
Languages : en
Pages : 36
Get Book Here
Book Description
Every spring under the right conditions, thousands of morel mushrooms carpet charred forest floors West of the Rockies. This e-book will teach you how to use our curated maps to locate ideal morel burn sites. You'll find an overview of elevation, forest types, accessibility, necessary permits, lands where you can and cannot hunt, natural indicators, portable technology and much more. With the proper information you can become a pro at finding them!
Author: Kristen Blizzard
Publisher: Simon and Schuster
ISBN: 1510749454
Category : Nature
Languages : en
Pages : 707
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Book Description
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get 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. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms 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 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart 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.
Author: Michael Kuo
Publisher: University of Michigan Regional
ISBN:
Category : Nature
Languages : en
Pages : 224
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Book Description
A comprehensive, accessible book for both amateur morel hunters and mushroom scientists about one of North America's most popular outdoor activities
Author:
Publisher:
ISBN:
Category : Edible mushrooms
Languages : en
Pages : 172
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Book Description
Morels are prized edible mushrooms that fruit, sometimes prolifically, in many forest types throughout western North America. They are collected for personal consumption and commercially harvested as valuable special (nontimber) forest products. Large gaps remain, however, in our knowledge about their taxonomy, biology, ecology, cultivation, safety, and how to manage forests and harvesting activities to conserve morel populations and ensure sustainable crops. This publication provides forest managers, policymakers, mycologists, and mushroom harvesters with a synthesis of current knowledge regarding these issues, regional summaries of morel harvesting and management, and a comprehensive review of the literature.
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Julianna Baggott
Publisher: Grand Central Publishing
ISBN: 1455503096
Category : Fiction
Languages : en
Pages : 483
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Book Description
Bestselling author Julianna Baggott presents the second volume in her new post-apocalyptic, dystopian thriller trilogy. We want our son returned. This girl is proof that we can save you all. If you ignore our plea, we will kill our hostages one at a time. To be a Pure is to be perfect, untouched by Detonations that scarred the earth, and sheltered inside the paradise that is the Dome. But Partridge escaped to the outside world, where Wretches struggle to survive amid smoke and ash. Now, at the command of Partridge's father, the Dome is unleashing nightmare after nightmare upon the Wretches in an effort to get him back. At Partridge's side is a small band of those united against the Dome: Lyda, the warrior; Bradwell, the revolutionary; El Capitan, the guard; and Pressia, the young woman whose mysterious past ties her to Partridge in ways she never could have imagined. Long ago a plan was hatched that could mean the earth's ultimate doom. Now only Partridge and Pressia can set things right. To save millions of innocent lives, Partridge must risk his own by returning to the Dome and facing his most terrifying challenge. And Pressia, armed only with a mysterious Black Box containing a set of cryptic clues, must travel to the very ends of the earth, to a place where no map can guide her. If they succeed, the world will be saved. But should they fail, humankind will pay a terrible price . . .
Author: Milan Pelouch
Publisher: University of Michigan Press
ISBN: 9780472032747
Category : Cooking
Languages : en
Pages : 116
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Book Description
An informative, comprehensive, and illustrated guide for the morel enthusiast---with delicious recipes
Author: Cormac McCarthy
Publisher: Vintage Books
ISBN: 0307386457
Category : Fiction
Languages : en
Pages : 297
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Book Description
In a novel set in an indefinite, futuristic, post-apocalyptic world, a father and his young son make their way through the ruins of a devastated American landscape, struggling to survive and preserve the last remnants of their own humanity
Author: Michael Beug
Publisher: University of Texas Press
ISBN: 0292754523
Category : Science
Languages : en
Pages : 503
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Book Description
Approximately 75 percent of all fungi that have been described to date belong to the phylum Ascomycota. They are usually referred to as Ascomycetes and are commonly found and collected by mushroom enthusiasts. Ascomycetes exhibit a remarkable range of biodiversity, are beautiful and visually complex, and some, including morels and truffles, are highly prized for their edibility. Many play significant roles in plant ecology because of the mycorrhizal associations that they form. Thus it is remarkable that no book dedicated to describing and illustrating the North American Ascomycetes has been published in over sixty years. Filling the gap between technical publications and the limited representation of Ascomycetes in general mushroom field guides, Ascomycete Fungi of North America is a scientifically accurate work dedicated to this significant group of fungi. Because it is impossible to describe and illustrate the tens of thousands of species that occur in North America, the authors focus on species found in the continental United States and Canada that are large enough to be readily noticeable to mycologists, naturalists, photographers, and mushroom hunters. They provide 843 color photographs and more than 600 described species, many of which are illustrated in color for the first time. While emphasizing macroscopic field identification characteristics for a general audience, the authors also include microscopic and other advanced information useful to students and professional mycologists. In addition, a color key to the species described in this book offers a visual guide to assist in the identification process.
Author: Langdon Cook
Publisher: Ballantine Books
ISBN: 0345536274
Category : Nature
Languages : en
Pages : 321
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Book Description
“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.
