The classic field guide to picking and eating wild mushrooms, with over 100,000 copies sold

Since its first publication in 1962, this classic has been continuously expanded. As mushroom foraging becomes more popular thanks to trends like the 100 Mile Diet, The New Savory Wild Mushroom has been updated once again. Covering a range of mushrooms from boletes to puffballs, chanterelles to truffles, this popular, easy-to-use handbook for the Pacific Northwest mushroom hunter describes 199 mushroom species, with full-colour photographs for each. Whether the reader is an amateur mycologist fascinated with the science of fungi or an ambitious cook looking for something tasty to add to a meal, this book answers the two most important questions: “What is it?” and “Is it safe to eat?”

The entry for each mushroom includes a description of the cap, fertile surface, and stem, as well as the mushroom’s location, growing season, edible or poisonous properties, historical uses, and culinary tips. A special chapter offers up-to-date scientific information on mushroom poisons, written for the layperson.