April 27, 2013
Ebook Download Untamed Mushrooms: From Field to Table
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Untamed Mushrooms: From Field to Table
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Review
“Untamed Mushrooms makes me want to head right to the Midwest―what treasures the authors have unearthed! Glorious photographs, evocative prose, and inventive recipes celebrate not only nature’s bounty but the multicultural communities of our heartland. Here are natural history and storytelling at their best.†Darra Goldstein, founding editor, Gastronomica, and author of Fire and Ice: Classic Nordic Cooking“At last, midwestern mushrooms are getting the attention they deserve. The practical guidance in this beautiful book is right on time, and comes from one of our region’s most devoted foragers and lovers of good food. Lots of people send me questions about wild mushrooms, but when I get a question that stumps me, I ask Mike Karns.†Alan Bergo, Forager|Chef“Looking to convince a hesitant, slightly-too-normal friend or relative to go mushroom hunting with you? Untamed Mushrooms is the ticket: great photos, superb recipes, a selection of common and easily identified but excellent edible species, and all of this peppered with fun stories that leave the new mushroom hunter with realistic expectations for outdoor excitement.â€Samuel Thayer, author of Incredible Wild Edibles and The Forager’s Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants“Untamed Mushrooms is a love letter to the woodlands and seasons of the Midwest and its food traditions, old and new. This book offers an elegant answer to the familiar foraging question: ‘What is this and can I eat it?’ by presenting a meticulous account of a baker’s dozen of the most desirable and easy to identify edible mushrooms. Hunting mushrooms is profoundly seasonal, and so are the lovingly collected and exquisitely photographed recipes in this book.â€Kathy Yerich, vice president, Minnesota Mycological Society and North American Mycological Association, and coauthor of Mushrooms of the Upper Midwest
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About the Author
Michael Karns began foraging as a teenager after he and his family moved to forty wooded acres in north-central Arkansas. Since those humble beginnings collecting puffballs and wood ear, his passion for great food and a slightly obsessive compulsion for learning have led him to delve deeply into mycology and the delicious treasures the forest has to offer. Michael is a certified mycological identification expert in the area of food service and sourcing, a member of the North American Mycological Association (NAMA) and the Minnesota Mycological Society (MMS), and owner/proprietor of “Found Foodsâ€â€•a purveyor of wild-sourced and artisan-created foods from across the region and around the world and host to classes and dining events. Through this pursuit Michael brings his knowledge, experience, and products to the novice and expert alike. You might find some of his forest discoveries on your plate in a Twin Cities foodie-favorite eatery or online at www.foundfoods.com. Dennis Becker is a Minneapolis-based commercial photographer specializing in food photography. His work for local and international food companies can be seen in cookbooks and magazines and on billboards, food packaging, websites, and social media. He has extensive experience working with advertising agencies in Minneapolis as well as New York, Chicago, San Francisco, and Los Angeles. His work can be seen at dennisbeckerphotography.com. In 2014, Dennis Becker and Lisa Golden Schroeder created the blog 2fish1dish.com to tell stories, through photos and words, of inspirational people with a passion for regional food and nature. Photographing Untamed Mushrooms inspired and taught him about the varieties of mushrooms that are truly works of art―and good to eat. Dennis works out of his studio in the Minneapolis area.Lisa Golden Schroeder is a veteran food writer, food stylist for commercial photography, and entrepreneur. Armed with a degree in nutrition and journalism, along with a mind-expanding stint at École de Cuisine La Varenne in France, her real-life work experience as a corporate test kitchen professional and cookbook editor led her to writing for national publications, both in print and as a sought-after blogger for clients. Her own web site, Foodesigns.com, features her food styling portfolio and trifling with food, an eclectic kitchen journal filled with her modest culinary adventures and food memories. She is the cofounder, with Dennis Becker, of the blog 2fish1dish.com. She specializes in cooking with whole foods and developing approachable recipes for families, often veering onto the path of less familiar flavors and unique techniques. Her second home is on the edge of the northeastern wilderness of Minnesota, where identifying wild foods along forest trails is a constant source of fascination.
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Product details
Paperback: 272 pages
Publisher: Minnesota Historical Society Press (April 1, 2018)
Language: English
ISBN-10: 1681340860
ISBN-13: 978-1681340869
Product Dimensions:
8 x 0.8 x 10 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#590,807 in Books (See Top 100 in Books)
I preordered one several months ago. When I received it I liked it so much that I ordered three more as gifts. One of them will go to Europe this Fall.
Very little information
This book was given to me as a gift, and what a gem! I've always been interested in foraging for mushrooms, but even if you want to skip that part, the recipes are absolutely delicious and many are quite easy (like Herbed Mushroom & Goat Cheese Frittata and Mushroom-Stuffed Zucchini Boats). The rich photographs are mouth-watering and the writing is excellent, often anecdotal, reminding me of Ruth Riechl's wonderful books. I'm excited to try foraging with the whole family in the woods and cooking up a feast!
Invaluable information for foragers and cooks; gorgeous photographs; delicious, easy recipes. A great gift for friends and family--and yourself.
Loved this book. Karns is a real deal mushroom hunter, and knows what he’s talking about. The recipes are straightforward, and it’s great that they have a winter section for mushroom cookery, which is overlooked by most books.
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