The Mushroom Book

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DK Pub., 1996 - Cooking - 256 pages
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Discover which wild mushrooms are good to eat - and which to avoid - with this unrivaled photographic field guide to the world of fungi. An authoritative fungi guide provides a quick identification source to more than 450 rare and common species, from the familiar pink-gilled field mushrooms and giant spongy puffballs to the infamous slimy stinkhorns and meaty bracket fungi. Noted mushroom expert Thomas Laessoe uses clear text plus close-up color photographs and intricate illustrations to show the appearance and growth habit of each species. Acclaimed Italian cooking writer Anna Del Conte reveals where and when to forage for edible fungi, and how to gather them. Her recipes will tempt you to transform wild mushroom finds into fungi feasts. With complete information on finding, identifying, gathering, and preparing edible mushrooms of every kind, this is a book no mushroom lover should be without.

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The mushroom book

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The bulk of this North American edition is a field guide to 450 mushrooms. Entries include a brief description with a bulleted list of spore deposit, habitat, range, and fruiting. The author is a ... Read full review



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About the author (1996)

Laessoe studied at the Royal Botanic Gardens, Kew, in London, and now teaches at the University of Copenhagen in Denmark.

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's "Hors d'Oeurveres," "Grilling," and "Ultimate Bread,"
Anna Del Conte is the author of 12 noted books on Italian cooking, and has received many cookbook-writing awards.

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