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Edible Wild Mushrooms of North America
A Field-To-Kitchen Guide
Rating :
Author(s) :
David W. Fischer
Alan E. Bessette
Pages :
Pub Date :
Edition(s) at Erowid :
1992(pb,1st ed,fine)
Publisher :
University of Texas Press
Unusual shapes and colors make many mushrooms alluring to the eye, while the exotic flavors and textures of edible mushrooms are a gourmet delicacy for the palate. Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous.

With amateur mushroom hunters in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store and prepare them for the table. More than 70 savory recipes ranging from soups and salads to casseroles, canapes, quiches, and even a dessert are included.

Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination.

David W. Fischer is an independent researcher and writer who currently serves as president of the Central New York Mycological Society. Alan E. Bessette, Ph.D., is a professional mycologist and professor of biology at Utica College of Syracuse University and author of numerous works on mycology, including Mushrooms: A Quick Reference Guide to Mushrooms of North America.