Review by Booklist Review
With this beginner's field guide in hand, even the most hesitant mushroom foragers can ramble through the woods, confidently gathering fungi that are assuredly safe to eat. Rather than encyclopedic, it covers the most common mushrooms using simple identifiers such as the presence or lack of gills, whether a specimen is growing on soil or wood, and growing season. Subjective characteristics like aroma are purposely omitted. Every specimen is presented with an explicit field checklist: Does it grow singly or in clusters? Is there a stem? Is the surface smooth or ridged? Four prominent icons indicate whether a species is edible, medicinal, questionable, or most critically, whether eating it means you will probably die. Unquestionably authoritative, this guide is genially written. Common rather than Latin names are emphasized, since, "learning to identify mushrooms is plenty of responsibility without having to learn Latin too." Regarding the Brown Ear mushroom, ask yourself, does it "look like a blob of brains rather than an ear." This field guide will be very popular among foragers, and public libraries should have it on the shelf.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
"Most of the tens of millions of people who successfully forage wild mushrooms... don't have a degree in mycology," writes mushroom hunter Hyman (Hentopia) in this excellent guide to foraging that proves "to safely hunt edible mushrooms, you don't need one either." Focusing on the most commonly encountered mushrooms, he dials in on the important details that will help "novice mushroom detective" differentiate between edible fungi and their potentially lethal doppelgängers. Hyman groups mushrooms by growing locations, specifically the tree-borne and "the fungal fleet at your feet." He subdivides these further by separating out those with gills and those without, while also explaining safe and responsible foraging--offering amusing mnemonics to help remember important guidelines when out in the field: "does it have a tutu? Eating it's a no-no." His most valuable advice is to treat mushrooms as if they are meat, being sure to refrigerate them and guard against spoilage, and supplements this with suggestions for freezing, drying, and preserving one's harvest in oil. Numerous mushrooms--such as Hen of the Woods and oyster mushrooms--will be familiar to readers, while others--including puff balls and the ostentatious Lion's Mane (which purportedly tastes like crab meat)--may surprise. Arming readers with knowledge and a bit of caution, Hyman does a spectacular job uncovering the joys of this woodland wonder. (Oct.)
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Review by Library Journal Review
Dedicated mushroom hunter Hyman (foraging columnist, Paleo magazine) condenses his 15-plus years of foraging experience into a compact paperback that's light on jargon and strong on photos that will help with identification. There are notes on mushroom anatomy, responsible foraging, and safety mnemonics ("When in doubt, throw it out"), followed by entries for 29 common mushrooms, grouped by growing location (e.g., "treeborne mushrooms with gills"). Each mushroom entry includes culinary and medicinal uses, look-alikes, and what to "know before you eat." Green-bordered pages indicate tasty varieties, while orange-bordered pages (and names like Death Cap and Destroying Angel) denote mushrooms to avoid. Hyman's enthusiastic entries are accompanied by ample safety notes and reminders to check and double-check identifying characteristics. Also useful: Hyman's resources for further study (cookbooks; websites), tips for preserving, and notes on foraging tools. VERDICT Novice mushroom hunters who may have a taste for fungi but aren't seeking scientific training will appreciate this work. Likely to see most use in rural libraries and by sharp-eyed city-dwellers and hobbyist mushroom farmers.--Maggie Knapp, Trinity Valley Sch., Fort Worth, TX
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