This book shows the reader how to train a dog how to sniff out truffles, to learn the dos and don'ts of truffle hunting and how to spot the false and inferior specimens slipped into the market place.

The Biology and Cultivation of Edible Mushrooms emphasizes the biological and cultivation aspects of edible mushrooms. This book refers to edible mushrooms as epigeous and hypogeous fruiting bodies of macroscopic fungi that are commercially cultivated or grown in half-culture processes or potentially implanted under controlled conditions. The topics discussed include the morphology and classification of edible mushrooms; cryogenic freezing of mushroom spawn; spawning and mycelium growth; and cultivation of Pleurotus. The geographic distribution of truffles; potential cultivation of various edible fungi; and economics of cultivated mushrooms are also elaborated. This publication is intended for experienced mushroom specialists, seasoned commercial growers, and biology students who are interested in edible mushrooms.

Amsterdam is a city at the cutting-edge of international trends in fashion, art, architecture, and design and its restaurant culture reflects its status as one of the "cool" capitals of Europe. Gathered in this copiously illustrated little guide are profiles of the city's hippest restaurants, bars, and lounges. All have been chosen for their innovative design, varied menus, and international appeal. AUTHOR Borja de Miguel writes for European publications such as El Diario Vasco. SELLING POINTS A "best-of" selection of Amsterdam's hippest restaurants, bars, and lounges serving a wide variety of cuisines. Also included are recipes to suit every taste Another title in teNeues' recently launched series, this copiously illustrated little guide includes sample menus and over 130 color photographs

On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe. Alexander argues that these efforts, in concert with innovative policy, effectively recirculate wasted food to new publics and produce what she terms a "spectrum of edibility." According to Alexander, these models face challenges—including reproducing the very power dynamics across race, class, and citizenship status they seek to circumvent. They also mirror the challenges of the everyday operations of the European social welfare state, which is increasingly reliant on NGOs to meet provisioning promises. Yet she finds that they also move the needle forward to reduce food waste across one city, providing an example for major urban centers around the world.