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In the tradition of Michael Pollan’s The Omnivore’s Dilemma, Susan Orlean’s The Orchid Thief, and Mark Kurlansky’s Cod—a renowned culinary adventurer goes into the woods with the iconoclasts and outlaws who seek the world’s most coveted ingredient . . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling 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 an abundance of wild mushrooms. 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; and 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 rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American. Praise for The Mushroom Hunters “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal “The Mushroom Hunters lends fresh, sharp illumination to a little-known but vigorously contested patch of gastronomic turf. . . . [It’s an] entertaining ramble through the woods with a group of ragtag characters.”—The Washington Post “Like Susan Orlean in The Orchid Thief, Seattle author [Langdon] Cook shines a light on a shady subculture operating at the seam between wilderness and commerce. Like author Michael Pollan, he knows that every bite of food these days has a complex, often unsavory backstory. Like the late Hunter Thompson, he not only goes along for the ride with the shifty characters he’s writing about, but drives the getaway car. After reading The Mushroom Hunters, you’ll never look at a portobello the same way. . . . [A] beguiling, surprising book.”—The Seattle Times “Not simply about mushrooms, this book examines human behavior, economics, food, society, and nature. In the end, readers will have learned a great deal about U.S. economic and social structures—all while being entertained and enlightened by stories of gastronomy and mushrooms. Highly recommended.”—Library Journal “Intrepid and inspired.”—Publishers Weekly “Uncultivated mushrooms are one of our last truly wild foods; it often takes truly wild and rough mushroom hunters to bring them to our table. Cook travels and hunts with them in a riveting, crazy undertaking, told in often-poetic prose.”—Shelf Awareness From the Hardcover edition.
Der preisgekrönte Autor und passionierte Angler Paul Greenberg nimmt uns mit auf eine Reise über die Flüsse und Meere dieser Welt und erzählt die Geschichte jener vier Fischarten, die mittlerweile überall die Speisekarten beherrschen: Lachs, Barsch, Kabeljau und Thunfisch. Er besucht norwegische Großfarmen, die jährlich 500 000 Tonnen Lachs produzieren - mit Hilfe genetischer Techniken, die ursprünglich bei der Schafzucht zum Einsatz kamen. In Alaska besichtigt er die einzige Fair-Trade-Fischerei der Welt. Er erklärt, warum die Meerestiere zunehmend mit Quecksilber und anderen Schadstoffen belastet sind, und schildert, wie der Mittelmeerbarsch zu einer global nachgefragten Ware werden konnte. Greenberg stellt viele der Fragen, die immer mehr Menschen beim Anblick einer Speisekarte oder der Tiefkühltruhe unseres Supermarkts beschäftigen: Was ist der Unterschied zwischen Wild-, Zucht- und Biofisch? Welchen Fisch können wir bedenkenlos essen? Was bedeutet Überfischung eigentlich? Lassen sich Fische wirklich domestizieren wie andere Tiere auch, oder sollten wir generell aufhören, Fisch zu essen? Fische, so Greenbergs Fazit, sind unser letztes wirklich ?wildes Nahrungsmittel. Womöglich nicht mehr lange. Nur wenn wir besser verstehen, unter welchen Bedingungen und um welchen Preis Fisch auf unseren Tellern landet, werden wir dem Lebensraum - und der Nahrungsquelle - Meer mit neuer, dringend gebotener Achtung begegnen.
Most supermarket mushrooms are bland and boring; products of an industrial process which typically relies on expensive equipment and harmful pesticides. Many people would like to add more flavorful and diverse fungi to their diets, but lack the knowledge or confidence to gather or grow their own. Do-it-yourself cultivation is a fun, exciting way to incorporate a variety of mushrooms into a sustainable lifestyle. Mycelial Mayhem is a straightforward, no-nonsense resource for the aspiring mushroom grower. This practical guide cuts through much of the confusion surrounding methods and techniques, helping the hobbyist or farmer to: Select regionally appropriate species for the home garden, farm-scale production, or an edible landscape Practice sustainable, environmentally friendly cultivation techniques, such as companion planting, to combat common garden pests and diseases Choose a successful, proven business approach to maximize profit and minimize frustration Many people find that DIY mushroom cultivation is not nearly as complicated as they expect, but a knowledgeable and experienced mentor is crucial to success. Whether your goal is to harvest homegrown gourmet mushrooms for your table, supplement your income by selling to friends and neighbors, or start a full-fledged niche business, Mycelial Mayhem is packed with the advice and resources you need to succeed with this rewarding and valuable crop. David Sewak and Kristin Sewak are avid growers of edible mushrooms, heirloom vegetables, native landscape plants and sustainable landscape design. They speak on mushroom gathering and indoor and outdoor cultivation techniques at regional and national green living events.
The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms. Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
In Artificial Color, Catherine Keyser examines the early twentieth century phenomenon, wherein US writers became fascinated with modern food--global geographies, nutritional theories, and technological innovations. African American literature of the 1920s and 1930s uses new food technologies as imaginative models for resisting and recasting oppressive racial categories. In his masterwork Cane (1923), Jean Toomer follows sugar from the boiling-pots of the South to the speakeasies of the North. Through effervescent and colorful soda, he rejects the binary of black and white in favor of a dream of artificial color and a new American race. In his serial science fiction, Black Empire (1938-39), George Schuyler associates hydroponics and raw foods with racial hybridity and utopian futures. The second half of the book focuses on white expatriate writers who experienced local food cultures as sensuous encounters with racial others. Ernest Hemingway and Gertrude Stein associate regional European races with the ideal of terroir and aspire to transplantation through their own connoisseurship. In their novels set in the Mediterranean, F. Scott and Zelda Fitzgerald both dramatize the white body's susceptibility to intoxicating and stimulating substances like wine and coffee. For Scott Fitzgerald, the climatological and culinary corruption of the South produces the tragic fall of white masculinity. For Zelda, by contrast, it exposes the destructiveness and fictitiousness of the white feminine purity ideal. During the Great Depression and the Second World War, African American writers Zora Neale Hurston and Dorothy West exposed the racism that shaped the global food industry and the precarity of black labor. Their engagement with food, however, insisted upon pleasure as well as vulnerability, the potential of sensuous flesh and racial affiliation. In its embrace of invention and interconnection, Catherine Keyser contends, this modern fiction reveals that, far from being stable, whiteness may be the most obviously artificial color of them all.
Das erste Buch über die sensationelle Heilkra des Chaga-Pilzes. Der bekannte Rohkost- und Heilnahrungsexperte David Wolfe präsentiert Heilpilze, die das Immunsystem stärken, Allergien beenden, die Krebsentwicklung aufhalten und Energie und Vitalität spenden. Er hebt insbesondere den Chaga-Pilz hervor, den „König der Heilpilze“, den die Menschen in Sibirien schon seit Jahrhunderten als Wundermittel kennen. Den natürlichen Chaga-Pilz gibt es als Extrakt oder Pulver, und er hält eine unübertroffene Menge an gesundheitsfördernden Wirkstoffen bereit – ein echtes Gesundheitselixier.

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