Author, chef and restaurateur Antonio Carluccio has been studying, collecting and cooking mushrooms for over 60 years. His newest book is a masterful blend of field guide and cookbook. Nearly 100 wild and cultivated species are described in words and pictures, including a number of photographs of mushrooms alongside their poisonous counterparts to help distinguish between them. Carluccio completes the book with over 100 delicious recipes, including beautiful pictures by food author and photographer Alastair Hendy. 224 pages, hardcover.