This authoritative two-volume work compiles decades of extensive field research across North America, focusing on the identification, classification, and culinary use of native fungi. The author details personal experiences discovering hundreds of edible mushroom varieties while living in the mountains, correcting persistent historical errors and superstitions that previously condemned many safe species. The text addresses the critical problem of mushroom poisoning, offering precise methods for distinguishing deadly species—particularly within the genus Amanita—from their harmless lookalikes. It details the physiological action of toadstool toxins and notes the use of specific antidotes like atropine sulphate for severe poisoning.
The volume classifies fungi through detailed anatomical breakdowns of the cap, gills, veil, and spore-bearing surfaces. It provides exhaustive keys for white-spored, pink-spored, brown-spored, and black-spored genera, utilizing spore prints and microscopic measurements for accurate identification. Furthermore, the text incorporates physiological analyses from university laboratories to establish the true nutritive value of fungi, dispelling exaggerated claims. Finally, the work concludes with practical instructions for student collectors, a comprehensive botanical glossary, and a curated collection of culinary recipes contributed by prominent authorities.
