How to Find Morels or Design and Layout of Foodservice Facilities

How to Find Morels

Author: Milan Pelouch

An informative and illustrated guide—with delicious recipes—for morel enthusiasts in pursuit of one of America’s great natural treasures
 
Each spring in the United States, old-timers and new converts to morel hunting appear in the woods in search of the elusive but distinctive morel, a mushroom well known and loved in Michigan and other states for its superb flavor and culinary value. So prized is the morel that favorite morel hunting spots—not unlike those of its cousin, the European truffle—are closely guarded secrets to morel devotees.
 
While many morel fans remain tight lipped about their favorite subject, in How to Find Morels author Milan Pelouch freely shares everything he’s learned during his years of morel hunting. The book covers all aspects of finding and eating morels: identification of true and false morels; what to wear (and not to wear) and take with you on mushroom hunts; when to search for morels; the best places to look for them; cleaning and preservation methods; and, of course, delicious recipes using morels in dozens of different dishes, from soups to entrées. Although the author’s preferred hunting area is northern Michigan, his tips can be used in any location in the United States.

Table of Contents:

Introduction     1
Know Thy Quarry!     7
Handy Implements of a Mushroom Hunter     21
When Do We Go Morel Hunting?     31
So, Where Do We Start Looking?     41
How Do We Preserve the Find?     61
About the Edibility of Mushrooms     69
How to Use Morels in the Kitchen     75
Mushroom Hunters' Etiquette     93
Wouldn't It Be Easier to Pick Them in Our Backyards?     97
Selected Readings     99
Checklist of Shroomers' Implements     101
Morel Hunters' Timetable     103

Look this: Your Childs Health or Unholy Ghost

Design and Layout of Foodservice Facilities

Author: John Birchfield Jr

A complete guide for the entire facility design process?--revised and updated

In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features:
* Expanded focus on the front of the house/dining room area
* Updated and revised equipment chapter with new images of the latest equipment
* New pedagogical features incorporated throughout the text, including key terms, review questions,
* and questions for discussion
* Additional blueprints highlighting design trends
* evised appendices that include Web references for additional information
* Expanded and updated glossary

Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.