Edible and Poisonous Mushrooms of the World

Mushrooms are among the most intriguing and striking inhabitants of the natural world, as highly regarded for their distinctive flavors and uses in cooking and medicine as for their sometimes strange, often beautiful shapes and forms. Some are medicinal, others poisonous or even lethal. Edible and Poisonous Mushrooms of the World is a well-rounded look at mushrooms, including their cultivation, ethnobotanical uses, and the fascinating roles they play in nature. The authors provide expert advice on how to identify and distinguish between edible and poisonous wild mushrooms and how to record important details, with suggestions for taking photographs and preparing spore prints. More than 250 stunning photographs accompany the text. Truly international in its coverage, this engaging introduction to the world of mushrooms will appeal to naturalists, students, photographers, chefs, hikers, and potential growers from around the world.

Media reviews of this book:

"Outstanding tips on how to cultivate the top eight species grown and eaten worldwide. Beautifully illustrated with outstanding photographs, certainly the best this reviewer has ever seen."

—J. Dawson, Choice, February 2004

"The authors, both biologists and mycologists, present clear scientific information. An A–Z listing gives descriptions, a few facts about each mushroom, cautionary rules, and tips on cooking, when appropriate."

—Kathi Keville, American Herb Association Quarterly Newsletter, Winter 2006

"This is an ambitious undertaking ... and the result is a highly informative and useful text that doubles as a field guide. This book is sure to become an essential resource for mushroom aficionados and mycology professionals."

—Northeastern Naturalist, December 2005

"A very readable, concise, and yet thorough overview of many of the more important economic fungal species consumed by humans."

—Eric P. Burkhart, Economic Botany, Fall 2005

"A nice incorporation of information for those interested in mushroom cultivation, wild harvesting, or just appreciating the denizens of the fungal kingdom."

—Michelle A. Briggs, Plant Science Bulletin, Fall 2004

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