Truffles, mushrooms and mycorrhizas
© Truffles and Mushrooms (Consulting) Ltd
Publications
EDIBLE AND POISONOUS MUSHROOMS OF THE WORLD
by Ian Hall, Steven Stephenson, Peter Buchanan, Wang Yun and Tony Cole
by Ian Hall, Steven Stephenson, Peter Buchanan, Wang Yun and Tony Cole
This book is a comprehensive look at mushrooms, including their cultivation, ethnobotanical uses, and the fascinating roles they play in nature. The authors provide expert advice on how to identify and distinguish between edible and poisonous wild mushrooms, with suggestions for taking photographs and other helpful hints. More than 250 stunning photographs accompany the text. The cornerstone of the book is a well-illustrated section describing the most common edible and poisonous wild mushrooms in the world, from the prized Périgord black truffle to Lampteromyces japonicus whose gills glow in the dark. Truly international in its coverage, this engaging introduction to the world of mushrooms will appeal to naturalists, students, photographers, chefs, trampers, and potential mushroom growers around the world.
TAMING THE TRUFFLE: THE HISTORY, LORE, AND SCIENCE OF THE ULTIMATE MUSHROOM
by Ian Hall, Gordon Brown and Alessandra Zambonelli
Buy Now Australia A$59 New Zealand NZ$65 (incl. GST and P&P)
or Buy from Timber Press
by Ian Hall, Gordon Brown and Alessandra Zambonelli
Buy Now Australia A$59 New Zealand NZ$65 (incl. GST and P&P)
or Buy from Timber Press
Whether the world's best truffles come from Piedmont or Périgord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. As international mycologist Ian Hall and his colleagues have written, "Attempts at taming the truffle, of ordering its growth and harvest, now span the globe, and there has been some success in unlocking the secrets of what French researchers have aptly referred to as la grande mystique."
The secrets of when, how, and where to collect truffles have been passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. This extensively illustrated volume brings the latest research and decades of experience to enthusiasts and professionals alike, with coverage of the leading truffle areas including the traditional countries: France, Italy, Spain and Asia, and the newcomers: Australia, New Zealand and the United States.
The authors, with their enthusiasm and expertise leavened with wry humour, explore the history and newest techniques, describe in detail the commercial species and their host plants, natural habitats, cultivation, and maintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose.
The secrets of when, how, and where to collect truffles have been passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-
The authors, with their enthusiasm and expertise leavened with wry humour, explore the history and newest techniques, describe in detail the commercial species and their host plants, natural habitats, cultivation, and maintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose.
Download references cited in Taming the Truffle
In "Taming the Truffle" (Timber Press 2007) Ian Hall, Gordon Brown and Alessandra Zambonelli have abandoned the normal scientific convention of using reference citations to make the text flow more smoothly. Instead for those who would like to delve deeper into the literature two files are available: UPDATED 31 January 2009
List of references + additions Positions of citations
