Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides) [Paperback]

Saturday, 31 March 2012

Product Details

Paperback: 232 pages
Publisher: University of Illinois Press; 1st Edition edition (March 31, 2009)
Language: English
ISBN-10: 0252076435
ISBN-13: 978-0252076435
Product Dimensions: 9.8 x 6.9 x 0.5 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)

By : Joe McFarland
Price : $16.47
You Save : $8.48 (34%)

Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides) [Paperback]

Customer Reviews

After purchasing so many mushroom guides with muddy, poorly-lit [or drawn] illustrations, mind-numbing lists of obscure sub-species, and detailed accounts of taxonomic histories from the dawn of time, it is wonderful to open this new guide and actually learn useful stuff about mushrooms.
The book is perfectly organized, with clear descriptions and first-rate photographs of common toxic and then edible area fungi and their habitats, and is extremely helpful in identification.
I would strongly recommend this guide to both experienced and novice mushroom hunters.

This book is so much fun! It's a great read, and knowing about edible mushrooms really enhances our family hikes, not to mention our meals. I bought this book just in time for morel season this spring, and we've been eating wild mushrooms of various kinds ever since. (We just finished a hen-of-the-woods, and have a bag of oysters ready to fry up for supper.)
This field guide is so much better than other mushroom field guides because it deals with only two categories of mushrooms: the edible ones and the inedible look-alikes. There are lovely pictures on almost every page, and helpful hints to let even a beginner feel totally confident with identification. The style is friendly, often funny, and very readable--I've found my 7-year-old curled up reading this book several times.
The recipe section has some basic recipes and some way out-there recipes (morel tiramisu, anyone?). The book does deserve the name of "field to kitchen guide," but the emphasis is definitely on the "field" section--first things first, after all. I'm hoping for a more recipe-oriented sequel someday!