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|Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic: Revised and Expanded Edition (Keystone Books)
Lowest new price: $17.77
Lowest used price: $17.69
List price: $24.95
Author: Bill Russell
This revised and expanded edition of mushroom expert Bill Russell’s popular Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic provides both novice and experienced mushroom foragers with detailed, easy-to-use information about more than one hundred species of these fungi, including twenty-five varieties not found in the previous guide.
From the Morel to the Chanterelle to the aptly named Chicken of the Woods, mushrooms of the mid-Atlantic region can be harvested and enjoyed, if you know where to look. Each entry in this field guide contains a detailed description, current scientific classification, key updates and information from recent studies, and high-quality color photographs to aid in identification. Thoughtfully organized by season, the guide shows you how to locate and identify the most common mushrooms in the region and recognize look-alikes—and explains what to do with edible mushrooms once you’ve found them.
Featuring over one hundred full-color illustrations and distilling Russell’s fifty years of experience in hunting, studying, and teaching about wild mushrooms, Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic is an indispensable reference for curious hikers, amateur biologists, adventurous chefs, and mycophiles of all stripes.
|Mushrooms: How to Identify and Gather Wild Mushrooms and Other Fungi
Lowest new price: $17.29
Lowest used price: $14.19
List price: $25.00
Brand: DK Publishing Dorling Kindersley
An authoritative field guide to more than 450 species of wild mushrooms from around the world, Mushrooms shows the life cycle and features of a mushroom, what supplies are needed for mushroom foraging, and how to take a spore deposit.
A photographic field guide forms the heart of the book, providing information on size, range, and habitat; clear images and illustrations of specimens; and information on what's poisonous and what's edible — making this the ultimate guide to mushrooms.
- DK Publishing Dorling Kindersley
|Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom
Lowest new price: $21.52
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List price: $34.95
Author: Gordon Brown
Brand: Hall, Ian R./ Brown, Gordon T./ Zambonelli, Alessandra
Whether the world’s best truffles come from Piedmont or Périgord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. As international mycologist Ian Hall and his colleagues have written, “Attempts at taming the truffle, of ordering its growth and harvest, now span the globe, and there has been some success in unlocking the secrets of what French researchers have aptly referred to as la grande mystique.”
The secrets of when, how, and where to collect truffles have been passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here, in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. This extensively illustrated volume brings the latest research and decades of experience to enthusiasts and professionals alike, with coverage of the leading truffle areas including France, Italy, Spain, and Asia, and the newcomers: Australia, New Zealand, and the United States.
The authors leaven their enthusiasm and expertise with wry humor, exploring the history and newest techniques. They describe in detail the commercial species and their host plants, natural habitats, cultivation, and maintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose. Production in truffle plantations can begin after only three years, but often the rewards may take more than a decade. So there is plenty of time to read and prepare, and no better resource than this one.
|Mushrooms of West Virginia and the Central Appalachians
Lowest new price: $23.90
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List price: $35.00
Author: William C. Roody
Brand: Brand: The University Press of Kentucky
With its dense forests and plentiful rainfall, West Virginia and the rest of the Central Appalachian region is an almost perfect habitat for hundreds of varieties of wild mushrooms. For the mushroom hunter, this vast bounty provides sheer delight and considerable challenge, for every outdoor excursion offers the chance of finding a mushroom not previously encountered. For both the seasoned mycologist and the novice mushroom hunter, Mushrooms of West Virginia and the Central Appalachians serves as a solid introduction s of the region. Some 400 species are described and illustrated with the author's own stunning color photographs, and many more are discussed in the text. Detailed mushroom descriptions assure confident identifications. Each species account includes remarks about edibility and extensive commentary to help distinguish similar species. A comprehensive glossary of specialized mycological terms is provided.
- Used Book in Good Condition
|Mushrooms: A Folding Pocket Guide to Familiar North American Species (Pocket Naturalist Guides)
Lowest new price: $6.38
Lowest used price: $4.72
List price: $7.95
Author: James Kavanagh
Brand: POCKET NATURALIST
When foraging for wild mushrooms, it is critical to be able to positively identify edible and poisonous species. Mushrooms is your guide to familiar, widespread North American species. This beautifully illustrated pocket guide highlights over 60 familiar edible species and 14 poisonous species and includes tips on identifying and harvesting wild mushrooms. Laminated for durability, this lightweight, pocket-sized folding guide is an excellent source of portable information and ideal for field use by visitors and residents alike. Made in the USA.
- James Kavanagh
- Pocket Naturalist Guides
|Mushrooms of Northeast North America: Midwest to New England
Lowest new price: $15.63
Lowest used price: $17.08
List price: $26.95
Author: George Barron
Brand: Lone Pine Pub
An authoritative and full-color photographic field guide to over 600 common and widespread mushrooms and fungi of the northern United States, from the Midwest to New England. Featured in USA Today, this must-have reference has over 700 spectacular photos and excellent species information. Reprinted February, 2016 with the new ISBN 9781772130003, replacing ISBN 9781551052014.
|Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms (Foraging Series)
Lowest new price: $13.56
Lowest used price: $12.96
List price: $16.95
Author: Jim Meuninck
Detailed descriptions of edible mushrooms; tips on finding, preparing, and using mushrooms; a glossary of botanical terms; color photos. Use Foraging Mushrooms as a field guide or as a delightful armchair read. No matter what you’re looking for, be it the curative Heal-All or a snack, this guide will enhance your next backpacking trip or easy stroll around the garden, and may just provide some new favorites for your dinner table.
|Edible Wild Mushrooms of North America: A Field-to-kitchen Guide
Lowest new price: $28.74
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List price: $39.95
Author: David W. Fischer
Unusual shapes and colors make many mushrooms alluring to the eye, while the exotic flavors and textures of edible mushrooms are a gourmet delicacy for the palate. Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous.
With amateur mushroom hunters especially in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store, and prepare them for the table. More than 70 savory recipes, ranging from soups and salads to casseroles, canapes, quiches, and even a dessert, are included.
Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination.
|The Mushroom Hunters: On the Trail of an Underground America
Lowest new price: $22.99
Lowest used price: $6.88
List price: $26.00
Author: Langdon Cook
Brand: Ballantine Books
In the tradition of Michael Pollan’s The Omnivore’s Dilemma, Susan Orlean’s The Orchid Thief, and Mark Kurlansky’s Cod—a renowned culinary adventurer goes into the woods with the iconoclasts and outlaws who seek the world’s most coveted ingredient . . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.
Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms.
The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism.
Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all.
Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.
Praise for The Mushroom Hunters
“A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal
“The Mushroom Hunters lends fresh, sharp illumination to a little-known but vigorously contested patch of gastronomic turf. . . . [It’s an] entertaining ramble through the woods with a group of ragtag characters.”—The Washington Post
“Like Susan Orlean in The Orchid Thief, Seattle author [Langdon] Cook shines a light on a shady subculture operating at the seam between wilderness and commerce. Like author Michael Pollan, he knows that every bite of food these days has a complex, often unsavory backstory. Like the late Hunter Thompson, he not only goes along for the ride with the shifty characters he’s writing about, but drives the getaway car. After reading The Mushroom Hunters, you’ll never look at a portobello the same way. . . . [A] beguiling, surprising book.”—The Seattle Times
“Not simply about mushrooms, this book examines human behavior, economics, food, society, and nature. In the end, readers will have learned a great deal about U.S. economic and social structures—all while being entertained and enlightened by stories of gastronomy and mushrooms. Highly recommended.”—Library Journal
“Intrepid and inspired.”—Publishers Weekly
“Uncultivated mushrooms are one of our last truly wild foods; it often takes truly wild and rough mushroom hunters to bring them to our table. Cook travels and hunts with them in a riveting, crazy undertaking, told in often-poetic prose.”—Shelf Awareness
An Amazon Best Book of the Month, September 2013: In your neighborhood grocery store sits a bin of nondescript white mushrooms, unthreatening and clearly-of-this-planet fungi that might have been plucked from the pages of Beatrix Potter tale. But for accomplished forager and outdoorsman Langdon Cook (Fat of the Land), the story goes much deeper. He took a long walk in the woods and returned with The Mushroom Hunters, a collection of delightful stories of a mycelial underground filled with eccentrics and obsessives who at first seem strange (and maybe even unsettling), but grow more charming by the page. This book is a ton of fun--equal parts adventure, natural history, and gastronomy. Naturalists (who aren’t necessarily foodies) will learn about some of the more exotic fungi and their uses on the table, while foodies (who might not be naturalists) will find the loamy details of the mushroom trail enlightening. Above all, The Mushroom Hunters will make you hungry. --Jon Foro
Author Langdon Cook on The Mushroom Hunters: On the Trail of an Underground America
The idea for The Mushroom Hunters came to me while harvesting morel mushrooms in July, 2007, during an episode that’s briefly recounted in my first book, Fat of the Land. I was in the North Cascades of Washington State near the Canadian border, in one of the last truly wild regions of the Lower 48, home to wolves and grizzlies. A friend and I heard strange voices in the woods. Moments later we came face-to-face with two men, both wearing impossibly large packs filled with morels, maybe eighty pounds apiece. Unlike us, these men were picking mushrooms to sell, spending months in the bush working in abject conditions that would test the meddle of anyone. I had heard that commercial mushroom pickers often packed guns into the woods and guarded patches with territorial vigor. They stared at us and we stared at them. Nothing was said. Then, just like that, they turned on their heels and disappeared back into the timber. It was like a Bigfoot sighting.
After that I was determined to infiltrate the commercial wild mushroom trade, a scrappy, mostly hidden and itinerant enterprise that follows the mushroom flushes year-round, with echoes of Wild West frontier-style capitalism and Gold Rush days gone by. I was amazed that no one had ever written a book-length account of it, and was fortunate to meet a number of pickers and buyers who allowed me into their world. Over the next few years I traveled from my home in Seattle as far north as Yukon Territory and, come winter, camped with pickers on the Lost Coast of California. I went to Oregon and British Columbia, to Michigan, Montana, Colorado, and New York City, among other places, to follow the invisible food chain from patch to plate. I got on “the mushroom trail” and embedded myself in a subculture that is, for better or worse, indelibly American.
The Mushroom Hunters weaves together food, natural history, and outdoor adventure. It’s the result of thousands of hours spent with pickers, buyers, and chefs; hundreds of hours of taped interviews; and my own compulsion to work this first-hand material into a narrative that readers can appreciate, whether or not they’ve ever tasted a wild mushroom or even taken a walk in the woods.
Images by Author Langdon Cook
Blond morels for sale in Sisters, Oregon.
Click here for a larger image
Doug and Jeff scouting chanterelles on the Olympic Peninsula, Washington.
Click here for a larger image
A picker's payday at matsutake camp, Crescent Lake, Oregon.
Click here for a larger image
|Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides)
Lowest new price: $16.09
Lowest used price: $13.29
List price: $24.95
Author: Joe McFarland
Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.
Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine's top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.
As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.
Visit the book's companion website at www.illinoismushrooms.com.
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