Chelsea Green Publishing

Chanterelle Dreams, Amanita Nightmares

Pages:288 pages
Book Art:8 pages of color illustrations
Size: 6 x 9 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603582148
Pub. Date September 09, 2010
eBook: 9781603582803
Pub. Date September 09, 2010

Chanterelle Dreams, Amanita Nightmares

The Love, Lore, and Mystique of Mushrooms

Availability: In Stock

Paperback

Available Date:
September 09, 2010

$17.95 $8.97

Availability: In Stock

eBook

Available Date:
September 09, 2010

$17.95 $8.97

2011 Winner, International Association of Culinary Professionals Jane Grigson Award2011 Finalist, International Association of Culinary Professionals in the Culinary History categoryThroughout history, people have had a complex and confusing relationship with mushrooms. Are fungi food or medicine, beneficial decomposers or deadly "toadstools" ready to kill anyone foolhardy enough to eat them? In fact, there is truth in all these statements. In Chanterelle Dreams, Amanita Nightmares, author Greg Marley reveals some of the wonders and mysteries of mushrooms, and our conflicting human reactions to them.

With tales from around the world, Marley, a seasoned mushroom expert, explains that some cultures are mycophilic (mushroom-loving), like those of Russia and Eastern Europe, while others are intensely mycophobic (mushroom-fearing), including, the US. He shares stories from China, Japan, and Korea-where mushrooms are interwoven into the fabric of daily life as food, medicine, fable, and folklore-and from Slavic countries where whole families leave villages and cities during rainy periods of the late summer and fall and traipse into the forests for mushroom-collecting excursions.

From the famous Amanita phalloides (aka "the Death Cap"), reputed killer of Emperor Claudius in the first century AD, to the beloved chanterelle (cantharellus cibarius) known by at least eighty-nine different common names in almost twenty-five languages, Chanterelle Dreams, Amanita Nightmares explores the ways that mushrooms have shaped societies all over the globe.

This fascinating and fresh look at mushrooms-their natural history, their uses and abuses, their pleasures and dangers-is a splendid introduction to both fungi themselves and to our human fascination with them. From useful descriptions of the most foolproof edible species to revealing stories about hallucinogenic or poisonous, yet often beautiful, fungi, Marley's long and passionate experience will inform and inspire readers with the stories of these dark and mysterious denizens of our forest floor.

REVIEWS AND PRAISE

This book is an enticing invitation into the fungal realm, accessible and a pleasure to read. Author Greg Marley's enthusiasm is infectious, as he encourages an appreciation of fungi as essential ecological partners, and empowers readers with practical tools. These pages are filled with foraging and cultivation tips, scientific explanations, ancient lore, literary references, and entertaining stories, with the mission of transforming mycophobia into mycophilia.--Sandor Ellix Katz, author of Wild Fermentation and The Revolution Will Not Be Microwaved

Booklist-

“Mushroom lovers who can only get their fix by sampling the often paltry array that appears in their grocers produce section may be sorely tempted to indulge their mycophilia when they encounter some choice fungi in the wild. Unlike many Asian and European cultures, however, most Americans are hesitant to just pluck one off the forest floor and eat it on the spot. Perhaps such evocative names as the Death Cap mushroom has something to do with this mycophobia. Yet, says Marley, armed with proper background, this culinary caution can turn into complete confidence. From the fabled psychedelic magic mushrooms to the duplicitous appearance of false morels, Marley examines these fungal fiends and provides thorough descriptions of their habitat, appearance, and toxic properties to ward off potential misadventures. An avowed mycophile, Marley offers an entertaining and inquisitive look at both the heroes and villains of the kingdom Fungi in an enlightened guide that comprehensively examines their nutritional benefits, undesirable properties, and diverse cultural history.”

Booklist-
Mushroom lovers who can only get their fix by sampling the often paltry array that appears in their grocer’s produce section may be sorely tempted to indulge their mycophilia when they encounter some choice fungi in the wild. Unlike many Asian and European cultures, however, most Americans are hesitant to just pluck one off the forest floor and eat it on the spot. Perhaps such evocative names as the “Death Cap” mushroom has something to do with this mycophobia. Yet, says Marley, armed with proper background, this culinary caution can turn into complete confidence. From the fabled psychedelic “magic mushrooms” to the duplicitous appearance of “false morels,” Marley examines these fungal fiends and provides thorough descriptions of their habitat, appearance, and toxic properties to ward off potential misadventures. An avowed mycophile, Marley offers an entertaining and inquisitive look at both the heroes and villains of the kingdom Fungi in an enlightened guide that comprehensively examines their nutritional benefits, undesirable properties, and diverse cultural history.

Carol Haggas

Publishers Weekly-
By following a few basic guidelines, readers interested in foraging for their food will find themselves with a wealth of culinary opportunities courtesy of longtime amateur mycologist Marley (Mushrooms for Health). An enthusiastic guide, Marley introduces foragers to the most common wild edible shrooms - morels, puffballs, chicken mushrooms, and shaggy mane - as well as their more recognizable cousins in the market, such as chanterelles. Basic recipes for preparation (risottos, simple pastas, and the like) are included, enabling readers to get the most from their bounty. But Marley spends equal time with their more toxic and psychedelic brethren, describing key characteristics, common regions, and potential side effects, ensuring that initiates spend more time in the woods than the ER. While the book does have a set of color slides to aid in identification of edible and poisonous varieties, the sample pales in comparison to the many species Marley mentions.

AWARDS

  • Winner - International Association of Culinary Professionals Jane Grigson Award - 2011
  • Runner-up - International Association of Culinary Professionals, (Culinary History) - 2011

ABOUT THE AUTHOR

Greg Marley

Greg Marley has a passion for mushrooms that dates to 1971, the year he left his native New Mexico and spent the summer in the verdant woods of central New York. Since then, he has become an avid student and teacher of mycology, as well as a mushroom identification consultant to the Northern New England Poison Control Center and owner of Mushrooms for Health, a company that provides education and products made with Maine medicinal mushrooms. Marley is the author of Mushrooms for Health: Medical Secrets of Northeastern Fungi and Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms. He lives and mushrooms in Rockland, Maine.

AUTHOR VIDEOS

Medicinal & Edible Wild Mushrooms

Chicken With Black Trumpets & Cream

YOU MAY ALSO LIKE

Discovering the Truffle

Discovering the Truffle

An aura of mystery surrounds the most precious of the earth’s fruits. This Slow Food manual dispels it, describing the various types of tuber, explaining how to recognize and select them, and offering suggestions for buying truffles, cleaning them, storing them, and using them in the kitchen. This practical advice is complemented by a series of itineraries in the homeland of the Alba white truffle and a selection of classic and creative recipes.

Available in: Paperback

Read More

Discovering the Truffle

$

Good Spirits

Good Spirits

By Gene Logsdon

Here we go. Gene "The Contrary Farmer" Logsdon has taken on some controversial subjects in his time, but this time he has bitten off ("sipped on" doesn't sound right) a topic bound to raise strong feelings on both sides of society's moral boundary lines. His subject is alcohol and its traditional role on the family homestead. Not surprisingly, Gene speaks the bare-naked truth, and finds a lot more good than bad to say about booze.

Alcohol has historically played a significant role in agricultural life. In colonial times it was the most "liquid" alternative to hard currency as a means of exchange. Alcohol was the most reliable, safest, and most convenient way to store the grain harvest, and was an integral commodity on nearly every farmstead. Because it was so valued--does this surprise us?--the government muscled in, looking for its own piece of the action. George Washington was the first of many politicians to regulate alcohol as a means to generate revenues and gain political control.

Good Spirits is a rare and brave revisionist view of history. Logsdon is a master at exposing the absurdity of the commonplace. Does it really make sense that the government can make it illegal for us to combine common substances (grain, water, and yeast) on our own property? Can it be true that every war effort in the nation's history has been fueled literally and figuratively by alcohol and the tax revenues it produces? Why must the farmer fund the government that oppresses him?

In between good-natured tirades, Logsdon makes sure the reader learns some valuable lessons. He tells us how to make beer; he teaches the rudiments of distilling; he interviews Booker Noe (patron of America's First Family of bourbon) to tell us how to sip and tell; and he adds lively tales from alcohol's quasi-legitimate past. This is vintage Contrary Farmer: 100-proof, single-barrel select. Good Spirits is outrageous, entertaining, enlightening, and an eye-poppingly interesting, natural and holistic look at the role of alcohol. You will savor this book like a snifter of Calvados, the double-distilled apple brandy of Normandy that evaporates on the tongue like a heavenly ambrosia. Heady stuff, but delicious when consumed in moderation.

Available in: Paperback

Read More

Good Spirits

Gene Logsdon

Paperback $24.95

Make Mead Like a Viking

Make Mead Like a Viking

By Jereme Zimmerman

A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews

Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun.

Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore:

•    The importance of local and unpasteurized honey for both flavor and health benefits;

•    Why modern homebrewing practices, materials, and chemicals work but aren’t necessary;

•    How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines;

•    Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; 

•    The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well;

•    Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more!

Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.

Available in: Paperback

Read More

Make Mead Like a Viking

Jereme Zimmerman

Paperback $24.95

Salad Bar Beef

Salad Bar Beef

By Joel Salatin

In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.

Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

Available in: Paperback

Read More

Salad Bar Beef

Joel Salatin

Paperback $35.00