By Anna Del Conte and Thomas Lœssøe. Part field guide, part cookbook, this fully-illustrated book is designed to not only help readers cook with mushrooms, but also to help them forage for fungi in the wild. Beginning in the kitchen, readers learn how to prepare wild fungi for cooking, then how to make sixty mouth-watering recipes from Scrambled Chanterelles to Baked Mushroom Polenta. Moving on to the field, The Edible Mushroom Book tells you where and when to forage, provides an identification guide, and includes information on more than fifty-five edible mushrooms. 192 pages, hardcover.