Novices
eager to collect tasty wild mushrooms will find this unique guide
invaluable. Unlike others, it focuses only on those types that are both
safe to eat and delicious. Most important, it presents the eight rules
of mushroom gathering in a straightforward fashion—including “Never,
never take a mushroom with gills” and “If a mushroom smells rotten, it
is rotten.” Among the many mushrooms covered are the cep; the
red-cracked, larch, bay, and birch boletes; hen of the woods,
chanterelle, trumpet chanterelle, hedgehog fungus, common puffball, horn
of plenty, and cauliflower mushroom. Each is identified with several
color photographs and identification checklist, and there’s also
information on mushroom season, handling, storage, and cooking, complete
with recipes.