1. INTRODUCTION

Kapitel in diesem Buch

1. Frontmatter i
2. Contents v
3. The Recipes vi
4. Main Courses vii
5. Preface x
6. Acknowledgments x
7. 1. INTRODUCTION 1
8. 2. SELECTING, PRESERVING, AND COOKING MUSHROOMS 3
9. 3. MUSHROOMS IN THE MARKETPLACE
10. White Button 13
11. KING BOLETE 23
12. Oyster Mushroom 31
13. Chanterelle 39
14. Morel 47
15. Paddy Straw Mushroom 55
16. Wood Ear 63
17. Shiitake 69
18. Enokitake 75
19. White Matsutake 81
20. Black Truffle 88
21. WINE-CAP STROPHARIA 95
22. 4. BEYOND THE MARKETPLACE 101
23. APPENDIX A. Equivalents and Substitutions for Common Ingredients 107
24. APPENDIX B. Conversion Tables 107
25. RECOMMENDED READING 108
26. Index 110