This is another in a long line of excellent DK books. The reader and potential buyer must take into consideration several factors before purchasing this work; all important considerations. But first, I do need to state that I have been hunting, collecting, photographing and indeed eating mushrooms for more years than I care to admit to. I am sort of like The Hobbit in that I have an absolute passion as to consuming these things. I can assure the reader of this review that I do know mushrooms and pretty well know what I am talking about. Now all that being said....



This book does tell the reader that it is part field guide and part cook book. This is indeed true. I must warn you though, DO NOT use this book as your only field guide! While it is good, it is certainly not the most comprehensive guide on the market and gathering wild mushrooms is NOT an area where you want to make a mistake! Now this guide, as I said, is good, but if I were a beginner in this area I simply would need more to make absolutely positive identification. A good example of my concern here can be illustrated with the Fairy Ring Champignon (Marasmius oreades) This is the one you see in your front year on mornings after the fey folk have held a dance, which is a very nice eating mushroom, especially in flavorings such as stews and soups. When we contrast this with the Lawn Funnel Cap (Clitocybe rivulosa), which is considered and is indeed quite deadly, we find a very confusing pictorial representation here, in particular when it comes to stages of maturity of each species. To be quite frank, I would not risk my life on the information found in this book concerning that particular mushroom. There is just too much room for error. I own and use five different field guides and have a collection of text books on he subject and even I can find myself unsure on some species. Don't take any chances here!



I was a bit dismayed that the author did not stress the fact that even completely edible mushrooms can from time to time, be considered toxic to some people and over indulgence in many varsities of even the most benign fruit can cause problems. I was also a bit troubled with the fact that the author designated some of the mushrooms as poisonous and "can make you sick." This is a bit of an understatement. Yes, some can indeed make you sick, but in many cases they not only make you sick but, while not actually outright killing you, they can cause permanent liver damage and mess with a few other body organs. I feel the author should have stressed this point.



Also, please, please keep in mind that there are well over 3,000 species of mushroom in North America alone and that this work only identifies 55. Many of the mushrooms NOT identified in this work can be quite easily mistaken for some of the 3,000 you may encounter in the field. The lack of omission here can be a very dangerous thing!



Now that is the negative part...on with the many positive aspects of this work:



The strength of this book lies in the fact that it gives the reader one of the most comprehensive accounts of how to prepare these delectable treats for the table, from picking, field preparation, kitchen preparation, storage, slicing, dicing, and actual cooking. This work gives a wonderful description of the flavor that can be expected from each offering and what dishes are best for their use. I have to admit that I learned a lot here. The author has given us a section on the actual hunting of these little treats and some sound advice on location, growth and life cycles. The photography work is great.



The last half of this book is filled with page after page of delicious recipes for mushroom use, although it must be noted that there is a strong Italian bent to most of the offerings here; now that was just fine and dandy with me as I have never met an Italian dish that I did not like. The directions are easy to follow and the presentation photographs are enough to make your mouth water and send you running to the kitchen. Mushrooms are a very important aspect of our (my wife and I) cooking and this DK book added much to our arsenal of fine eats.



A couple of comments and further warnings: This work is absolutely Eurocentric, covering the mushrooms of Europe and secondarily North America. Take Note: This work does NOT address the mushrooms of Asia and/or the Pacific Rim. There happens to be quite a number of mushrooms found in Asia that are delicious, common and easy to identify. The problem is, many of these common mushrooms of that area are extremely easy to confuse with some of our most deadly mushrooms in North America, in particular on the West Coast. For those of you raised in Asia and have migrated to this country, TAKE CARE! Do not forage for these fungi and expect to find the same plant that you found in your own country. This is particularly true of those of you raised in Laos, Thailand, Cambodia and Micronesia. If you must collect and eat, start by going with someone who knows what they are doing.



Next, and I know that some of you are unfortunately interested in such matters, this book does indeed show you how to identify the infamous Liberty Cap (Psilocybe semilanceata). It fortunately does not go into detail on where and how to find them (I know, but I am not sharing that information with you). Take my sincere and knowing advice...unless you want to spend time with Alice dancing with the White Rabbit down some hole, stay away from these things. It simply is not worth it!



I have to give this work at least five stars in the area of cooking and mushroom preparation. It is one of the best. On the other hand, I am forced to give this one (and I am stretching it), three stars as to its usefulness as a field guide. I will split the difference and give it a reluctant four stars. It is a great book but with limitations.



Remember, there are old mycophagists and there are bold mycophagists, but there are very, very few old bold mycophagists left among us.



Don Blankenship

The Ozarks