Common Edible and Poisonous Mushrooms of New York

by Alan Bessette, Arleen Bessette

Overview

Mycologists Alan and Arleen Bessette offer a field guide for the identification of common edible and poisonous mushrooms of New York State. Written for readers interested in the safe collection and consumption of a variety of mushrooms, this book includes identification keys for each species and detailed descriptions of poisonous species. In addition, the book is filled with vivid color photographs. Celebrating the culinary adventure of mushroom gathering, the authors include attractive recipes accompanied by photographs of the recipes' preparation. With concise, accurate, and easy-to-follow descriptions, the book provides a safe and reliable introduction to mushroom gathering.

Product Details

ISBN-13:	9780815608486
Publisher:	Syracuse University Press
Publication date:	06/30/2006
Pages:	120
Sales rank:	1,095,838
Product dimensions:	6.00(w) x 9.00(h) x 0.36(d)

About the Author

Alan E. Bessette is a mycologist and professor of biology at Utica College. His books include Mushrooms of Northeastern North America, Mushrooms of the Adirondacks, and Mushrooms of North America in Color. Arleen R. Bessette, a mycologist and botanical photographer, is the author of numerous books including Taming the Wild Mushroom.

Editorial Reviews

Alan Bessette and Arleen Bessette team up here to provide text and full-color illustrations. They begin with the basics of mushrooms, collecting them for the table, and making a spore print, then carefully explain how to identify mushrooms. Coverage includes edible species of New York, such as the boletes, chanterelles and their allies, coral fungi, gilled mushrooms, giant puffballs, hypomyces, morels, polypores and tooth fungi; and the inedible and poisonous species amongst the boletes, false morels and gilled. They provide some good culinary advice, including recipes, and offer a glossary, recommended reading, and indices to common and scientific names.

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