Habitat conservation planning
de Timothy Beatley · Publicada por primera vez en 1994
"One of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in many grocery stores, supermarkets, and natural and whole foods markets. A dozen wild and cultivated species are covered, including: white button, king bolete, oyster, chanterelle, morel, paddy straw, wood ear, shiitake, enokitake, white matsutake, black truffle, and wine-cap stropharia." --Publisher's description.
