![]() ![]() ![]() Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. They live in the wilderness and move with the seasons. The mushroom hunters, by contrast, are a rough lot. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. In the dark corners of America’s forests grow culinary treasures. Cook vivid and cinematic scenes on every page.”- The Wall Street Journal food and nature writing at its finest.”-Eugenia Bone, author of Mycophilia “A beautifully written portrait of the people who collect and distribute wild mushrooms. ![]()
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