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Edible and Poisonous Mushrooms of the World
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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. Some are downright bizarre, such as the vegetable caterpillar fungi, which grow right through the tissues of caterpillars and other insects to produce a mummy in the shape of their unlucky host.

"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.

The cornerstone of the book is a well-illustrated section describing the most common edible and poisonous wild mushrooms in the world, from the prized Perigord black truffle to the lethal and often misidentified death cap, from dead man's fingers, which grow in clusters that can resemble hands coming up from the ground, to "Lampteromyces japonicus, whose gills glow in the dark.

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.

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It's a worthy addition to your bookshelf. A "must" for the shelf of the mycophagist. An attractive, well-produced book...with lots of information, at a reasonable price. -- Steve Trudell "Mycophile" (05/31/2004) Interesting reading for those who are intrigued by these strange creations of nature. -- Suzanne Hively "Cleveland Plain Dealer" (09/25/2003) Excellent color photos, detailed descriptions and simple keys enable the reader to identify many common and important mushrooms. -- Virgil Rupp "Northwest Books" (11/16/2003) 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" (09/26/2005) 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" (09/16/2004) 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" (02/29/2004) 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. The photographs are absolutely beautiful, and will likely inspire me to brave fall game hunting seasons (decked out in fluorescent colors, of course) to do some mushroom hunting. -- Michelle A. Briggs "Plant Science Bulletin" (07/01/2004) Truly international in its coverage, "Edible and Poisonous Mushrooms of the World" is an introduction to the world of mushrooms, which will appeal to naturalists, students, photograhers, chefs, hikers, and potential growers around the world. Timber Press has done its usual fine job of production, and the price is right for a hardbound volume with lots of color pictures. I recommend the book, especially for anyone with a particular interest in truffles or commercial production of other edibles. -- Ian R. Hall "Mushroom" (10/18/2003) This concise introduction to mushrooms is profusely illustrated with often superb color photographs. It is an excellent starting point for anyone who wants to learn more about them, and a valuable resource for teachers of mycology, microbiology, or food science. -- Felix Barlocher "Quarterly Review of Biology" (03/09/2004) I know all interested in exactly which types can be eaten will find this book just what they have been looking for. The photographs are superb and allow for easy and quick identification and having 'edible' or 'poisonous' in bold print at the end of each caption is most commendable. -- John E. Bryan "Gardening Newsletter" (11/20/2003) 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" (01/01/2006) " 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 " 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 " 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 "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.--J. Dawson "Choice " "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--Kathi Keville "American Herb Association "

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