Mushroom season starts with the appearance of the first milk caps

Tarragona. Costa Dorada. When autumn arrives, mushrooms acquire a certain role, both in the table, where anyone includes them in a dish meals, or as leisure activity, as more and more people when the weather gets better, devotes one day to go and pick mushrooms. The first milkcaps start coming out, although some days nightingales and emerging strains have been coming out intermittently throughout the summer in the highest forests in the Pyrenees. And roadside also begin to be seen, ready for sale. But mushrooms are also a risk. But the messages are worth very little precaution. Every year when the season starts collecting mushrooms is repeatedly dripping poison from eating inedible mushrooms. To avoid this, all fans have a number of books that can help them. MUSHROOM BOOKS OF COSSETANIA EDITIONS 100 bolets fàcilment identificables, de Jaume Sañé There are edible mushrooms and highly valued, others are toxic or hallucinogenic and some can even cause death. In this book we suggest you enter the world of mushrooms at the beginning, from a hundred well-chosen species from a few thousand. These are the mushrooms that would recognize an apprentice. Guia de bolets per a nois i noies, by Ramon Pascual and with colaboration of Núria Duran and Mònica Pascual. The book, written in first person, begins with an invitation to an active relationship between the author and the recipient and ends with an address to continue this dialogue. Divided into two parts, in the first case there are 12 tracks that introduce the basic knowledge of the world of mushrooms. In the second, the guide itself, are described, discussed and illustrated 34 species of mushrooms. It just rounds out this collection with the suggestion of some activities, delicious mushrooms verses of Celdoni Fonoll and a few recipes from the hand of Núria Duran, a few dishes to share with family and friends. A unique book that will delight young and, perhaps, half hidden, many of which are no longer young, but are interested in discovering new aspects of this fascinating world of mushrooms. 100 bolets del Camp de Tarragona i les Terres de l'Ebre, by Ramon Casalé i Aran. This book is aimed at both the expert mushroom as more sporadic. You will find only mushrooms you can find in the province of Tarragona, the edible ones (indicated by green mushroom) to the poisonous or toxic (marked with a red mushroom), passing through some of those that may be consumed with precautions (mushroom amber). The main protagonists, however, are edible mushrooms, many of them are really delicious but often, through ignorance, are rejected by the mushroom. Apart from appropriate explanations to distinguish them and know their names, both popular and scientific, you will find cooking tips to enjoy. La cuina tradicional dels bolets (segona edició), by Jaume Carles i Font. If we talk about Catalan cuisine we are obliged to talk about mushrooms. Mushrooms are very alive in the gastronomic culture of the Catalan people. They are present mainly in the field kitchen, which, without preference, any edible species used to make most traditional dishes. The grandmother's culinary secrets and housewives are reflected in this book, which contains recipes unpublished recovered from all over Catalonia. The cooking enthusiast will find original recipes, simple and easy to prepare, as well as an extensive chapter that explains the various methods of conservation. The book includes thirty-two dawings full color reproducing fungi used in Catalan cuisine.

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