Dr. José de Uña examines the exciting world of fungi in this thorough mycological guide featuring both theory and practical descriptions of the main mushroom species, their characteristics, classification, beneficial or toxic effects, and dangerous similarities.
-Emilio Ubieto provides step-by-step instructions on how to handle these strange and delicate creatures, including tips on the proper way to clean mushrooms and preserve them through freezing or drying so that we may always have them on hand in our pantry,
-Pedro Aibar offers a thorough analysis of mushrooms and wine, making recommendations on which grape variety best suits each mushroom species.
-Chef Sergio Azagra, from Huesca, contributes his great skill and knowledge on the subject to delight readers with wonderful mushroom recipes, including both traditional and original creations.
-A special chapter dedicated to truffles features the delectable creations of prestigious Spanish chefs such as Juan Mari Arzak, Ferrán Adría, Pedro Subijana, Joan Roca, Martín Berasategui, José Carlos García, Andoni Luis Aduriz, Alberto Chicote, and Francis Paniego.
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