A richly illustrated guide to edible mushrooms by one of Europe's
leading fungi experts
In this beautifully illustrated introductory guide, Jens Petersen shows
how to successfully identify and forage for edible mushrooms, and then
how to prepare them for the table to ensure a delicious culinary
experience, even if you're a first-time forager.
Accessible and user-friendly, the book opens with a substantial
introduction to fungi--what to look for, where to find them and how to
collect and cook them. Other topics include edible and poisonous fungi,
conserving mushrooms and other uses of fungi. The book then covers the
most common major groups, including morels, wood cauliflower, polypores,
boletes, tooth fungi, chanterelles, horn of plenty, brittlegills,
milkcaps, agarics, puffballs and jelly fungi. For many of these groups,
notable subkinds are given their own treatment. With practice, the book
will enable you to identify mushrooms such as yellow chanterelles,
blueing boletes with orange tube mouths, green brittlegills and milkcaps
with orange milk.
Featuring more than 400 stunning colour photographs and more than forty
black-and-white illustrations, this book will enhance the experience of
every mushroom forager and wild-table chef.