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.
