Syracuse University Press Common Edible and Poisonous Mushrooms of New York Second Edition

For amateur mycologists and foragers alike, the difference between a beautiful fungal find and a potentially toxic mushroom can be difficult to distinguish. Updated and expanded nearly twenty years after its original publication, Common Edible and Poisonous Mushrooms of New York, Second Edition is ideally suited to help readers of any experience level make quick and easy distinctions between edible species and the poisonous and unpalatable wild mushrooms of the region. Filled with photos and useful descriptions, this book provides key identifying features, spore characteristics, and a color key. The new edition adds more than thirty species not found in the previous volume, as well as updated terminology, making it the definitive guide to edible mushrooms in New York. What’s included: —Information on edibility and toxicity—Basic procedures for collecting and identification—Updated nomenclature and taxonomy —More than 80 color illustrations—Recipes and instructions for preparing and preserving wild mushrooms Autorid: Alan Bessette, Arleen Bessette