Index to Issues 1 - Mushroom, the Journal of Wild Mushrooming

“U.S. Fish and Wildlife on matsutake: ‘No
rubber stamping, no politics’” (letter), by
Gabel, Robert R., 75:4.
Cookbooks
“Mycophage page; cooking with
mushrooms,” by Wells, Mike, 2:32.
“European (mushroom) cooking,” by
McGovern, Wendla, 6:24-29.
Cooking your own mushrooms, Garden Way
Publishing, 1976, by Mueller, Jo, reviewed
by Rogers, Maggie, 7:22.
Mushroom madness: From the wild to the
table, Mt. Pisgah Arboretum, 1984, by
Mandell, Terri et al, reviewed by Lindgren,
Janet, 7:25.
The curious morel, R.K.T. Publishing, 1984,
by Lonik, Larry “Tree,” reviewed by
Coombs, Don, 7:25.
Wildpilz kochbuch (Wild mushroom
cookbook), 1981, by Richter, Nora, reviewed
by Dow, Anne, 8:32.
“From Germany there are some exceptional
books,” by Dow, Anne, 8:32-35.
Dr. Oetker pilzkochbuch (Dr. Oetker’s
mushroom cookbook), 1983, by Richter,
Joachim, reviewed by Dow, Anne, 8:33.
Das neue pilzkochbuch, 1984, by Zeltner,
Renate, reviewed by Dow, Anne, 8:33.
Austernpilz kochbuch (Oyster mushroom
cookbook), 1984, by Richter, Nora, reviewed
by Dow, Anne, 8:33.
Die schoensten gerichte (The most beautiful
dishes), 1984, by Richter, Nora, reviewed by
Dow, Anne, 8:33.
Champignon kochbuch (Cultivated agaricus
cookbook), 1981, by Richter, Nora, reviewed
by Dow, Anne, 8:33.
“Mushrooms under Glasse,” by Leibenstein,
Margaret, 8:39-41.
“Are there more cookbooks out there?”
(letter), by Hanes, R. Philip Jr., 9:4.
Mad about mushrooms, Perigee/Putnam Pub.
Group, 1984, by Heriteau, Jacqueline,
reviewed by Rogers, Maggie, 9:37.
“Regional societies publish cookbooks,” by
Wells, Mike, 10:33-35.
Roon: A tribute to morel mushrooms, Cabin
Publ. Co., 1985, by Ratzloff, John and Jerry
Petermeier, reviewed by Lincoff, Gary,
10:37.
If you can’t eat your mushroom, take it
dancing, 1985, by Moss, Shea, reviewed by
Rogers, Maggie, 12:32-33.
Joe’s book of mushroom cookery, Atheneum,
1986, by Czarnecki, Jack, reviewed by
Rogers, Maggie, 13:39.
“Cooking up a book: The Oregon Society
brings its new cookbook to fruition,” by
Wells, Mike, 14:27-29.
The edible mushroom: A gourmet cook’s
guide, Fawcett, 1986, by Leibenstein,
Margaret, reviewed by Rogers, Maggie,
14:30-31.
“New cookbooks issued by two regional
groups,” 16:11.
Wild mushroom cookery, Oregon
Mycological Society, 1987, by Wells, Mike,
et al, reviewed by Metzler, Susan, 17:18.
Wild about mushrooms: the Mycological
Society of San Francisco cookbook, Aris
Books, 1987, by Freedman, Bill and Louise,
reviewed by Metzler, Susan, 17:19-20.
The cookbook of North American truffles, N.
American Truffling Society, 1987, by Evans,
Frank and Karen, reviewed by Rogers,
Maggie, 19:29-30.
Favorites from The Little Mushroom;
Elegant and easy recipes, Taylor Publ. Co.,
1987, by Romweber, Marilyn, 20:33.
The food and cooking of Russia, Viking,
1983, by Chamberlain, Lester, reviewed by
Rogers, Maggie, 26:27-28.
Champignons de la coueillette a la table,
Editions Glanat, 1986, by Giral, Roger and
Yvette, reviewed by Barnhart, Harley,
27:28-29.
A passion for mushrooms, Salem House
Pubs., 1989, by Carluccio, Antonio,
reviewed by Stickney, Laurence M.,
28:22-23.
“Morel recipes I have known and loved,” by
Stickney, Laurence M., 31:13-14.
The wild taste: Plant and mushroom
recipes...., Meridian Hill, 1989 (brief
review), by March, Kathryn G. and Andrew
L., 33:17-18.
Food in good season, Knopf, 1988 (brief
review), by Fussell, Betty, 33:17.
Honey from a weed, Harper Row, 1987
(brief review), by Gray, Patience, 33:17.
“Cooks can’t resist books,” by Rogers,
Maggie, 33:17-18.
The curious cook: More kitchen science and
lore, Science News Bks, 1990 (brief rev), by
McGee, Harold, reviewed by Stickney,
Larry, 33:30.
“In which Lactarius are marinated then
barbecued,” by Stickney, Laurence M.,
36:14.
Edible wild mushrooms of North America, a
field to kitchen guide, Univ/Texas Press,
1992, by Bessette, Alan E. and David W.
Fischer, reviewed by Barnhart, Harley,
37:17-19.
Edible wild mushrooms of North America, a
field to kitchen guide, U. Texas, 1992, by
Fischer, David W. and Alan E. Bessette,
reviewed by Barnhart, Harley E., 39:6.
Taming the wild mushroom, a culinary guide
to market foraging, U. Texas Press, 1993, by
Bessette, Arleen R. and Alan E., reviewed by
Barnhart, Harley E., 41:20.
The shiitake way—vegetarian cooking..., The
Book Publ. Co., 1993, by Snyder, Jennifer,
reviewed by Barnhart, Harley E., 43:22.
Hope’s mushroom book, Mad River Press,
1993, by Miller, Hope, reviewed by
Barnhart, Harley E., 43:23.
A gourmet’s guide to mushrooms and
truffles, HP Books, 1991, by Hurst, Jacqui
and Lyn Rutherford, reviewed by Barnhart,
Harley E., 46:23-24.
Totally mushroom cookbook, Celestial Arts,
1994, by Siegel, Helen and Karen
Gillingham, reviewed by Rogers, Maggie,
48:33-34.
Mushrooms wild and tamed: Over 100
tantalizing international recipes, Fisher
Books, no date, by Rosenberg, Rita,
reviewed by Barnhart, Harley E., 49:26-27.
A cook’s book of mushrooms, with 100
recipes, Artisan/Workman Pub., 1995, by
Czarnecki, Jack, reviewed by Stickney,
Laurence M., 49:31-33.
“Ken-L-Questor books still available,”
50:14.
Vancouver Mycological Society’s mushroom
cookbook, by Jones, W.A. and M. Lynn
Jones, eds., reviewed by Barnhart, Harley E.,
56:21-22.
From duff to dinner, a gourmet’s guide to
mushroom cookery, Seasonal Feasts, 1998,
by Young, Marjorie and Vince Viverito,
reviewed by Barnhart, Harley E., 61:35.
“Mushroombooking in San Francisco,” by
Rogers, Maggie, 67:24-26.
My Mexico, Clarkson Potter, 1988, by
Kennedy, Diana, reviewed by Barnhart,
Harley E., 67:34.
The mushroom lover’s mushroom cookbook
and primer, Workman Pub., 2000, by
Farges, Amy, reviewed by Barnhart, Harley
E., 71:29-30.
“Fifty recipes, and more: The Mushroom
Cookbook of the WPMC, 2001, by Western
Pennsylvania Mushroom Club, 73:33.
Cooke, W. Bridge
“Bridge Cooke: We’ll miss that sturdy
figure,” by Rogers, Maggie, 36:27.
Cooking
“Mycophage page; cooking with
mushrooms,” by Wells, Mike, 2:32.
“Captured mushrooms (in the shops),” by
Morris, Linda Lowe, 2:34-35.
“Beyond steak and butter: some thoughts on
cooking,” by Lindgren, Janet, 3:14-15.
“The mycophage page: Escargots and
truffles,” by Wells, Mike, 3:16-17.
A judge judges mushrooms, Highlander
Press, 1982, by Rosen, Samuel R., reviewed
by Rogers, Maggie, 3:35-36.
“The mycophage page: Truffles,” by Wells,
Mike, 4:19-20.
“Truffled eggs,” by Pavelek, Henry and
Wanda, 4:20.
“Hardboiled eggs: Really?” (letter), by
Lindgren, Janet, 5:4.
“Cooking with mushrooms,” by Wells,
Mike, 5:26-27.
“European (mushroom) cooking,” by
McGovern, Wendla, 6:24-29.
“To the oriental market (for mushrooms),”
by Wells, Mike, 6:36-38.
“After you’ve caught them, lay on the butter
and cream,” by Stickney, Laurence M.,
7:8-10.
“Oriental dishes—and mushroom cookery,”
by McGovern, Wendla, 7:17-21.
“Mushrooms under Glasse,” by Leibenstein,
Margaret, 8:39-41.
“Be sure to use a pressure cooker” (letter),
by Lindgren, Janet, 10:4.
“One verpa: Finding morels isn’t
everything,” by Wells, Mike, 12:28-29.
“Thoughts on the chanterelle,” by Muggli,
Lee, 13:15.
“Don’t be a slave to the recipe,” by Wells,
Mike, 16:18-19.
“Heavy, flat loaves produce sadness for
Susan Metzler” (letter), by Leibenstein,
Margaret, 16:36-37.
“Two-chicken stroganoff and oysters
Rockefeller,” by Wells, Mike, 17:17-18.
The new savory wild mushroom, by M.
McKenny and Daniel E. Stuntz, U/Wash
Press, 1987, revised, by Ammirati, Joe F.,
reviewed by Rogers, Maggie, 17:23.
Wild food (American ed.), Little, Brown and
Company, 1986, by Phillips, Roger,
reviewed by Rogers, Maggie, 17:25.
“Abstinence is no problem: Wines in
cooking,” by Wells, Mike, 19:21-22.
“The feasts of Montshire,” by Hurley, Jean,
19:22-23.
Wine and the good life, Knopf, 1965, by
Pellegrini, Angelo, reviewed by Wells,
Mike, 20:12-13.
“Morel hell,” by Kramer, Matt, 23:5.
“The first killing frost brings a flush of
Entoloma abortivum,” by Petty, William H.,
24:13-14.
The mushroom basket, Meridian Hill
Publications, 1982, by March, Kathryn G.
and Andrew L., reviewed by Rogers,
Maggie, 24:23-24.
“Here’s a rationale for using butter” (letter),
by Hemmaplardh, Brecharr, 26:4.
“Morels are a new taste to Siberians,” by
Stickney, Laurence M., 26:13-14.
Traditional recipes of Laos, Prospect Books,
1981, by Davidson, Alan and Jennifer,
reviewed by Rogers, Maggie, 26:28-29.
“Cleaning mushrooms” in Spores Afield,
Aug. 1989, by Renshaw, Larry, 27:36-37.
“Gyromitras don’t deserve bad press?”
(letter), by Stickney, Laurence M., 28:4.
“There was a lot of fancy food at this show,”
by Stickney, Laurence M., 28:15-16.
“There are a lot of different chanterelles out
there,” by Stickney, Laurence M., 29:7-10.
“Cooking the unusuals,” by Ristich, Sam,
29:32-33.
“This could be a special Christmas for a
special friend,” by Stickney, Laurence M.,
30:9-11.
“You don’t have to do ALL the cooking,” by
Rogers, Maggie, 30:33-34.
Simple cooking, a quarterly newsletter and
review, by Thorne, John and Matt, reviewed
by Rogers, Maggie, 32:25.
“Hope Miller’s special mushroom recipes,”
by Miller, Hope, 32:27.
“Out of print and into the kitchen,” by
Rogers, Maggie, 33:19-20.
“Somebody will have to deal with sandy
morels” (letter), by Stickney, Laurence M.,
34:4.
“Only in their own kitchens? (foray
mycophagy sessions),” by Stickney,
Laurence M., 34:25.
“Stuff those morels with cream cheese and
salmon,” by Stickney, Laurence M.,
35:20-21.
“In which Lactarius are marinated then
barbecued,” by Stickney, Laurence M.,
36:14.
Edible wild mushrooms of North America, a
field to kitchen guide, Univ/Texas Press,
1992, by Bessette, Alan E. and David W.
Fischer, reviewed by Barnhart, Harley,
37:17-19.
“One of the best almost-all-mushroom
dinners of my life,” by Stickney, Laurence
M., 37:20-21.
Texas mushrooms, U. Texas Press, 1992, by
Metzler, Susan and Van, reviewed by
Barnhart, Harley E., 39:12.
The curious morel—mushroom cooking,
RKT Video, 1993, by Lonik, Larry “Tree,”
reviewed by Barnhart, Harley E., 39:24.
The curious morel: Mushroom hunters’
recipes, lore and advice, RKT Publishing, by
Lonik, Larry “Tree,” reviewed by Barnhart,
Harley E., 39:24-25.
“Make pasta and bread using mushroom
powder,” by Stickney, Laurence M.,
41:23-24.
The art of eating (newsletter), Fall, 1992, by
Behr, Edward, reviewed by Rogers, Maggie,
42:35.
“Cooking equals flavor enhancement,” by
Stickney, Laurence M., 43:25.
“Other comments...(re shiitake recipes),” by
Stickney, Laurence M., 43:26.
“Deliciosus isn’t delicious? (cooking),” by
Stickney, Laurence M., 45:20.
Dumas on food, Oxford U. Press, 1987,
(brief rev), by Dumas, Alexandre, 45:29.
“For starters, you should celebrate (winter
food),” by Roody, Bill, 46:26.
“Candy capped squash: Esculent,” by
Stickney, Laurence M., 47:9.
A kipper with my tea, North Point Press,
1990, by Davidson, Alan, reviewed by
Rogers, Maggie, 47:23.
“Stop that rustling, cook them Caligatas,” by
Dutton, Geoffrey, 48:9-10.
“Truffles come from different continents,”
by Boyd, Jim, 48:19-21.
“Truffles ... but not for everyone,” by
Gilberg, Ken, 48:22-23.
“More truffles: In Missouri, they’re great,”
by Brent, Mary, 48:22.
“Cleaning, cooking, keeping corals,” by
Chariton, Laverne, 48:35-36.
“Basics of mushroom cooking,” by
Czarnecki, Jack, 49:5-6.
“The many faces of shiitake,” by Levy,
Faye, 51:38.
“Thoughts and recipes from MycoChef’s
world,” by Hamilton, Patrick, 52:31-33.
“Yet another way to find wild mushrooms,”
by Hamilton, Patrick, 53:14-15.
“North to (almost) Alaska” (the Cooking
Column), by Hamilton, Patrick, 54:13-14.
“Dated, definitely dated, mushroom recipes,”
by Rogers, Maggie, 54:15.
“Subject: Cooking Column” (letter), by
Hamilton, Patrick, 56:4.
“Fungal frissons and how to prepare (for)
them” (the Cooking Column), by Hamilton,
Patrick, 56:17-18.
“The most wonderful mushroom soup of all”
(the Cooking Column), by Hamilton,
Patrick, 57:7, 9.
“This sparassis soup is a winner” (cooking
for large groups), by Hausotter, Jack, 57:32.
“Cooking with the cooks” (telling stories and
inventing soups for mushroom
demonstrations), by Rogers, Maggie, 57:35.