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Field Guide to North American Truffles

Author: Matt Trappe

Publisher: Ten Speed Press

Published: 2007-10-01

Total Pages: 146

ISBN-13: 1580088627

The second most expensive food in the world after saffron, truffles are treasured, coveted, and savored for their mysterious and exotic flavor. This complete field guide shows chefs and fungi aficionados how to forage for and identify the wide variety of truffles that grow in temperate forests throughout North America. Written by expert horticulturalists who have studied, classified, and enjoyed truffles for decades, the FIELD GUIDE TO NORTH AMERICAN TRUFFLES makes these celebrated underground jewels accessible to all. • The first full-color illustrated guide to identifying North American truffles by their key features, including profiles of more than 80 species of truffles. • Includes more than 80 photographs of rare and hard-to-find truffle species. • Features flavor profiles, delectability index, and culinary tips for each species. • Perfect size for carrying in a pocket or daypack. Reviews"It's the first book of its kind, complete with photographs, cross-sectional views of indigenous truffle varieties, guides to seasonal availability, and foraging tips for hundreds of kinds of truffles (both the edible and inedible kinds), as well as tasting notes and cooking tips." —Saveur

Field Guide to Mushrooms of Western North America

Author: R. Michael Davis

Publisher: Univ of California Press

Published: 2012

Total Pages: 473

ISBN-13: 0520271084

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Amateur mushroom collectors and mycologists alike will find over 300 species of the region's most distinctive and ecologically important mushrooms profiled in this comprehensive field guide.

Peterson Field Guide to Mushrooms of North America, Second Edition

Author: Karl B. McKnight

Publisher: Peterson Field Guides

Published: 2021-01-05

Total Pages: 422

ISBN-13: 0544236114

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A new approach to identifying mushrooms based on five key features that can be observed while in the field. Toadstools, truffles, boletes and morels, witches' butter, conks, corals, puffballs and earthstars: mushrooms are both mysterious and ecologically essential. They can also be either delicious or deadly. Thousands of different species of mushrooms appear across North America in the woods, backyards, and in unexpected corners. Learning to distinguish them is a rewarding challenge for a naturalist or chef. Covering most of the common edible and poisonous species readers are likely to encounter, this portable-sized field guide takes a new, simple approach to the method of mushroom identification based on key features that do not require a microscope or technical vocabulary. In addition to the watercolors from the original edition, hundreds more illustrations have been added. These paintings make use of the limited space available in a field guide and focus on the distinguishing details of each species, thereby serving as an ideal tool for beginner and intermediate mycologists alike.

Mushrooms and Truffles of the Southwest

Author: Jack S. States

Publisher: University of Arizona Press

Published: 2016-11-01

Total Pages: 0

ISBN-13: 0816536104

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The American Southwest is not usually thought of as a habitat for mushrooms, yet its various life zones are home to a surprising number of fungi and related species. This first book on the region's mushrooms and truffles provides descriptions and color illustrations for 156 major species and additional descriptive references for 155 more. Also included are selected slime molds and lichens, which, like truffles, usually are not covered in mushroom guides at all. The book's range is Arizona, New Mexico, and parts of Colorado, Utah, Nevada, California, and northern Mexico. It is designed to help fungiphiles not only identify mushrooms but also find them. The author describes the life zones where fungi can be found in association with characteristic plant communities and provides maps--with major landmarks indicated--designating conifer forests on public land where mushrooms are most often found. The major classifications covered are Club Fungi (Basidiomycetes), Stomach Fungi (Gasteromycetes), Sac Fungi (Ascomycetes), and Tuberlike Ascomycetes and Basidiomycetes. A special feature of the guide is the provision of cross references to other field guides, reinforcing the need to confirm identification before consuming mushrooms. Notations on toxicity and edibility are provided.

Field Guide to North American Truffles

Author: Matt Trappe

Publisher: Ten Speed Press

Published: 2013-01-02

Total Pages: 146

ISBN-13: 0307807754

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Trees, Truffles, and Beasts

Author: Chris Maser

Publisher: Rutgers University Press

Published: 2008

Total Pages: 302

ISBN-13: 081354226X

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This publication makes a compelling case that in order to develop sustainable ecosystem policies, we must first understand the complexity and interdependency of species and habitats. Comparing forests in the Pacific Northwestern United States and Southeastern mainland of Australia, the authors show how easily observable species - trees and mammals - are part of an infrastructure that includes fungi, lichens and organisms invisible to the naked eye, such as microbes. This important book shows that forests are far more complicated than most of us might think, which means simplistic policies will not save them. Understanding the biophysical intricacies of our life support systems just might.

Taming the Truffle

Author: Ian Robert Hall

Publisher: Timber Press (OR)

Published: 2007

Total Pages: 304

ISBN-13: 0881928607

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Whether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. The secrets of when, how, and where to collect truffles have benn passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. Their enthusiasm and expertise leavened with wry humor, the authors explore the newest techniques; they describe the commercial species in detail along with their host plants, natural habitats, cultivation and mintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose. Pursuit of the fungus that costs more than gold is not for the faint of heart nor for those in a hurry, as under ideal conditions, truffle production in artificial truffieres can begin after three years but results may not be seen until a decade after planting, and maximum yields not for another decade still. So there is time to read and prepare, and no better source than this one.

Tree Fruit Field Guide to Insect, Mite, and Disease Pests and Natural Enemies of Eastern North America

Author: Art Agnello

Publisher: Natural Resource Agriculture and Engineering Service (Nraes)

Published: 2006

Total Pages: 254

ISBN-13:

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Truffle

Author: Zachary Nowak

Publisher: Reaktion Books

Published: 2015-04-15

Total Pages: 128

ISBN-13: 1780234821

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What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world’s pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle’s intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle’s journey from the kitchens of East Asia to those of Europe and the Americas. Balancing cultural, historical, and scientific perspectives, he offers a thorough and complete portrait of this many-sided mushroom. By comparing the truffle’s history in the Old World with its growing prominence in the New World, he tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique and fascinating book is a must-read for chefs, food historians, and anyone ever drawn by the truffle’s mysterious, rich, and savory allure.

The Truffle Cookbook

Author: Rodney Dunn

Publisher: Lantern

Published: 2017-04

Total Pages: 0

ISBN-13: 9781921384394

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In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the natural wonder that is the truffle. In addition to more than 60 recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and (most importantly) cooking with truffles. Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese. Rodney's recipes are lush and comforting -- just the thing for cosy meals at home -- and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus. As Rodney firmly believes, there is no such thing as too much truffle.