By Langdon Cook
In the culture of Michael Pollan’s The Omnivore’s obstacle, Susan Orlean’s The Orchid Thief, and Mark Kurlansky’s Cod—a well known culinary adventurer is going into the woods with the iconoclasts and outlaws who search the world’s such a lot coveted aspect . . . and one in every of nature’s final really wild meals: the uncultivated, uncontrollable mushroom.
Within the darkish corners of America’s forests develop culinary treasures. cooks pay most sensible buck to show off those elusive and beguiling parts on their menus. even if dressing up a filet mignon with smoky morels or shaving sumptuous white muffins over pasta, the main stylish eating places around the state now function an abundance of untamed mushrooms.
The mushroom hunters, against this, are a coarse lot. They stay within the barren region and flow with the seasons. encouraged by means of Gold Rush wishes, they haul inconceivable amounts of fungi from the woods for funds. Langdon cook dinner embeds himself during this shadowy lifestyle, reporting from either rural fringes and big-city eateries with the aptitude of a novelist, uncovering alongside the way in which what could be the final gasp of frontier-style capitalism.
Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker attempting to pay his accounts and remain out of difficulty; and Jeremy, a former cook dinner became wild nutrition entrepreneur, crisscrossing the continent to construct a company amid cutthroat pageant; their buddy Matt, an up-and-coming chef whose kitchen alchemy is popping heads; and the girl who evokes them all.
wealthy with the technology and lore of safe to eat fungi—from seductive chanterelles to unique porcini—The Mushroom Hunters is equivalent components gonzo travelogue and culinary background lesson, a rollicking, character-driven journey via a global that's through turns secretive, harmful, and tragically American.
Praise for The Mushroom Hunters
“A rollicking narrative . . . prepare dinner [delivers] shiny and cinematic scenes on each page.”—The Wall highway Journal
“Like Susan Orlean in The Orchid Thief, Seattle writer [Langdon] prepare dinner shines a mild on a shady tradition working on the seam among wasteland and trade. Like writer Michael Pollan, he understands that each chunk of meals nowadays has a fancy, frequently unsavory backstory. just like the overdue Hunter Thompson, he not just is going alongside for the experience with the shifty characters he’s writing approximately, yet drives the getaway motor vehicle. After interpreting The Mushroom Hunters, you’ll by no means examine a portobello a similar manner. . . . [A] beguiling, spectacular book.”—The Seattle Times
“Not easily approximately mushrooms, this publication examines human habit, economics, nutrients, society, and nature. after all, readers could have realized very much approximately U.S. monetary and social structures—all whereas being entertained and enlightened by way of tales of gastronomy and mushrooms. hugely recommended.”—Library Journal
“Intrepid and inspired.”—Publishers Weekly
“Uncultivated mushrooms are considered one of our final actually wild meals; it usually takes really wild and tough mushroom hunters to carry them to our desk. cook dinner travels and hunts with them in a riveting, loopy project, informed in often-poetic prose.”—Shelf Awareness
“Cook’s sketches of those precise and idiosyncratic characters aren’t regularly thoroughly sympathetic, yet he makes each of them real.”—Booklist
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Additional resources for The Mushroom Hunters: On the Trail of an Underground America
Indd 53 Text Submerge the meat strips into the marinade until both sides are completely covered. Cover the container and let it sit in your refrigerator for 8 to 10 hours, or overnight. 13/8/15 5:34 pm 13/8/15 5:30 pm (F39)_Job:08-61334 Title:MBI - The Complete Book of Jerky Dtp:221 Page: 53 54 ChapTeR 2 Dry Rub Cures Asian Marinade 1/4 cup sliced green onions 3 teaspoons soy sauce 2 teaspoons honey 1 teaspoon sesame oil 1 teaspoon molasses Combine the onions, soy sauce, honey, oil, and molasses in a small saucepan and stir well.
Add the brown sugar when partially cooked and continue to stir and cook until caramelized and completely soft. Do not burn. Remove from heat. In a nonmetallic container, thoroughly mix the teriyaki sauce, olive oil, garlic, salt, raw minced onion, and black pepper. Add to caramelized onion. Allow the flavors to blend for 15 minutes. Add the ground meat and mix thoroughly. Cover the container and marinate for 1 hour in the refrigerator, or leave overnight if more marinating time is desired. Remove from the marinade container and form into shapes as outlined on pages 40–44.
To begin, wet your hands or gloves in cold water before scooping a cup of the cured and seasoned meat and placing it on a clean surface. 3. Pick up a portion of the meat and roll it between your hands to form it into a cylindrical shape that is small enough to slide into the tube. Then add more small rolls until the tube is full. The meat will flow out more easily if it has been formed into thin rolls first rather than packing the tube full. Fashion the ground meat into small sticks by rolling a handful between your fingers or hands.