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Mushrooms. From the forest to the table is a practical manual to find the best edible specimens, take them to the kitchen and prepare a delicious dish with them. This book includes all the complementary technical information: scientific name of the species, popular name according to the regions, synonyms, etc., and the inedible mushrooms in the very few cases in which they can be confused with others that are.
It is a reference work for amateurs and professionals in the search and collection of mushrooms. It is also a practical guide to gastronomy full of recipes to prepare dishes with the mushrooms collected with numerous photographs of the different species and the dishes prepared with them. It includes a gift poster, where you will find, as a summary, the best edible species of mushrooms.
Publisher: TTARTTALO
COOKING - 10
ISBN: 978-84-8091-040-8
Language: Spanish
Size: 240x170x15
BASQUE CUISINE / GASTRONOMY
Date: 19/10/1993
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