Science in the Kitchen and the Art of Eating Well by unknow

Science in the Kitchen and the Art of Eating Well by unknow

Author:unknow
Language: eng
Format: epub
Tags: CKB041000
ISBN: 9780802086570
Publisher: University of Toronto Press, Scholarly Publishing Division
Published: 2003-12-27T00:00:00+00:00


In Florence, for example, they use a great many mushrooms that come from the woods in the surrounding mountains. If the season is rainy, they begin to appear in June; but the height of production is in September. In truth, it must be said that Florence has never been afflicted by misfortunes from these vegetables, perhaps because the two species that are almost exclusively consumed there are the bronze-colored “porcini,” or boletus mushroom, and the “ovoli” or Caesar’s mushrooms. So great is the faith in their harmlessness that no precautions are taken with regard to their consumption, not even the one suggested by some people of boiling them in water acidulated with vinegar—a precaution which, for that matter, would come at the cost of their flavor.



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