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A Treatise On the Esculent Fungeses of England: Containing an Account of Their Classical History, Uses, Characters, Development, Structure, Nutritious Properties, Modes of Cooking and Preserving, Etc

A Treatise On the Esculent Fungeses of England: Containing an Account of Their Classical History, Uses, Characters, Development, Structure, Nutritious Properties, Modes of Cooking and Preserving, Etc in Brampton, ON

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Current price: $35.75
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A Treatise On the Esculent Fungeses of England: Containing an Account of Their Classical History, Uses, Characters, Development, Structure, Nutritious Properties, Modes of Cooking and Preserving, Etc

Coles

A Treatise On the Esculent Fungeses of England: Containing an Account of Their Classical History, Uses, Characters, Development, Structure, Nutritious Properties, Modes of Cooking and Preserving, Etc in Brampton, ON

By None

Current price: $35.75
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Size: Hardcover

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This detailed guide to the edible mushrooms of England provides readers with a wealth of information on their histories, uses, and nutritional value. Badham's work is essential reading for mycologists, naturalists, and anyone interested in the culinary arts.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This detailed guide to the edible mushrooms of England provides readers with a wealth of information on their histories, uses, and nutritional value. Badham's work is essential reading for mycologists, naturalists, and anyone interested in the culinary arts.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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