"This is the book for anyone who walks in the woods and would like to learn how to identify just the 29 edible mushrooms they're likely to come across. With Frank Hyman's expert advice and easy-to-follow guidelines, readers will be confident in identifying which mushrooms they can safely eat and which ones they should definitely avoid"--

Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.

"An engaging and thrilling tour of the new frontiers in mycology-from ecology to fermentation to medicine-introducing the reader to the fascinating characters involved in the fungal Renaissance. Fungi are fundamental to life. As decomposers, they are critical to the formation and sustenance of soils and ecosystems. As endlessly innovative chemists, they devise and secrete enzymes that can break down a vast variety of materials, mitigate bacterial...

Romanoff introduces readers to twelve of the most easily foraged and delicious mushrooms, including the chanterelle, the morel, and the oyster. She describes the appearance, habits, and lore of each variety, and provides a recipe for each; her recipes include both refined kitchen creations and rustic dishes meant to be prepared over an open fire at the end of a successful hunt. Romanoff also shares personal stories from her eight decades of mushrooming....

"Introduces little readers to all sorts of wonderful mushrooms: ones that grow up high and ones that never stay dry, ones that grow in a park and ones that glow in the dark, and even one made just for them! Who can resist climbing up the soft mushroom stair, curling up in a plush mushroom chair, and preparing to dream sweet mushroom dreams"--

"Provides a comprehensive guide that explains how the world's environment can be saved through mushroom cultivation; and describes how enzymes and acids that mycelium produces in decomposition break apart hydrocarbons common to many pollutants."--

"A new approach to identifying mushrooms, based on five key features that can be observed while in the field"--

"Tulip and his brother Rowan have left the simple comforts of their small Scottish island with a plan: to grow organic vegetables in a market garden, and to open a restaurant to bring these wholesome culinary delights to London. The world of fine dining seems an impossibly competitive place . . . until they discover a mysteriously, scrumptious new mushroom that brings diners in droves, catapulting their small restaurant to success beyond their wildest...

Describes twenty-four dangerous mushrooms and other plants, from aconite to water hemlock.