By: Olle Persson
120 pages, Col illus
Traces the fragrant fungus through some five thousand years of European history to its current popularity in farmers markets and gourmet restaurants around the country. A wealth of fascinating biological, ecological and geographical facts, as well as marvelous recipes, illustrated in full colour.
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I don't know how you got a book printed 26 years ago in the conditions that I received it (like new) but you do it! ABSOLUTELY AWESOME!
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