Here are 22 books that The Complete Mushroom Hunter, Revised fans have personally recommended if you like
The Complete Mushroom Hunter, Revised.
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I started foraging when I was a toddler and my Greek great-grandmother took me to a park to gather dandelion leaves. I read foraging field guides almost incessantly (still do). Eventually, I got a certification in Ethnobotany and went professional. I love teaching and sharing my passion for wild foods through my books, workshops, and videos. One of the most rewarding moments for me is when a student realizes that something I’ve just identified as a safe and delicious edible is a plant that grows all around them. It’s a game-changer. They can’t go back to seeing any plant as “just a weed."
Like all of Sam’s books, this one is a gold mine of detailed, in-depth information about the plants he features in it. His information is beyond trustworthy: he is so familiar with his subject that it is as if he is inviting you to get to know some of his best friends (the plants). My copy is dog-eared and field-stained from all the use I have put it to.
A guide to 32 of the best and most common edible wild plants in North America, with detailed information on how to identify them, where they are found, how and when they are harvested, which parts are used, how they are prepared, as well as their culinary use, ecology, conservation, and cultural history.
I started foraging when I was a toddler and my Greek great-grandmother took me to a park to gather dandelion leaves. I read foraging field guides almost incessantly (still do). Eventually, I got a certification in Ethnobotany and went professional. I love teaching and sharing my passion for wild foods through my books, workshops, and videos. One of the most rewarding moments for me is when a student realizes that something I’ve just identified as a safe and delicious edible is a plant that grows all around them. It’s a game-changer. They can’t go back to seeing any plant as “just a weed."
Every forager I know (myself included) doesn’t just gather truly wild plants. We also harvest neglected fallen fruits and cultivated plants that were planted as ornamentals but are also great food. In this book Ellen focuses on the latter, introducing us to the tastiness of hostas, daylilies, and many other garden plants that most people think are just eye candy.
Foraged food is surprising in its flavour, unusual texture, fresh colour and nutritional value. As more people become familiar with the idea of finding food in the woods, lakeside, or on their favorite hiking trail, they begin to notice the world around them in a new way. Now it's time to discover the many surprisingly edible plants found in backyards, lawns and parks. Foraging doesn't have to be hard or scary. Backyard Foraging brings foraging home to the neighbourhood. There's the lawn full of sheep sorrel, chickweed, dandelion and pineapple weed. Vacant lots host edibles like sumac, purslane, or Japanese…
I started foraging when I was a toddler and my Greek great-grandmother took me to a park to gather dandelion leaves. I read foraging field guides almost incessantly (still do). Eventually, I got a certification in Ethnobotany and went professional. I love teaching and sharing my passion for wild foods through my books, workshops, and videos. One of the most rewarding moments for me is when a student realizes that something I’ve just identified as a safe and delicious edible is a plant that grows all around them. It’s a game-changer. They can’t go back to seeing any plant as “just a weed."
Steve’s funky sense of humor and obvious love for the wild foods he describes make this book a classic. It is especially useful for urban foragers in the Northeast. Anyone who has ever been on one of Steve’s foraging tours will recognize the playful way he delivers essential botanical information. And that playfulness makes the information memorable.
Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places shows readers how to find and prepare more than five hundred different plants for nutrition and better health. It includes information on common plants such as mullein (a tea made from the leaves and flowers suppresses a cough), stinging nettle (steam the leaves and you have a tasty dish rich in iron), cattail (cooked stalks taste similar to corn and are rich in protein), and wild apricots (an infusion made with the leaves is good for stomach aches and digestive disorders).
I started foraging when I was a toddler and my Greek great-grandmother took me to a park to gather dandelion leaves. I read foraging field guides almost incessantly (still do). Eventually, I got a certification in Ethnobotany and went professional. I love teaching and sharing my passion for wild foods through my books, workshops, and videos. One of the most rewarding moments for me is when a student realizes that something I’ve just identified as a safe and delicious edible is a plant that grows all around them. It’s a game-changer. They can’t go back to seeing any plant as “just a weed."
Rather than focusing on survival food or a fun outdoor activity, this book zooms in on foraging as a source of unique flavors that cannot be purchased. From salts mixed with wild herbs to pine needle vinegar to homemade beers infused with the tastes of the forest, Pascal is interested in much more than “Is it edible?” He wants to know what each wild ingredient is going to do for his (and our) taste buds.
"A gorgeous book . . . . [Baudar's] methods, ideas, and aesthetics . . . are truly inspirational."-Sandor Ellix Katz, author of The Art of Fermentation
"A beautiful book, loaded with recipes and techniques for preserving and eating wild plants."-Saveur
With detailed recipes for ferments, infusions, spices, and more!
The New Wildcrafted Cuisine explores the flavors of local terroir, combining the research and knowledge of plants and landscape with the fascinating and innovative techniques of a master food preserver and self-described "culinary alchemist."
Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a…
I love the outdoors, and there are so many benefits to playing, imagining, and being outside. I grew up on a fruit farm in Southern Ontario, so I spent much of my growing years playing outdoors and enjoying the natural world. When I became a professional educator, I read the research about the very concrete benefits being outside every day has on young learners. Bring on the recess! Books have a way of sparking action. When we read about how someone else enjoys the outdoors, it makes us want to do the same. Books are inspiring.
The Mushroom Fan Club is a quirky nonfiction book about hunting for mushrooms that will make you laugh! The mushrooms “look like aliens from outer space” and the illustrations prove it. Facts, diagrams, and fun incidents the author has experienced with her children encourage the reader to try mushroom hunting. But even if you don’t want to hunt, mushroom by mushroom, Gravel will convince everyone that mushrooms are indeed very cool.
Elise Gravel is back with a whimsical look at one of her family s most beloved pastimes: mushroom hunting! Combining her love of exploring nature with her talent for anthropomorphizing everything, she takes us on a magical tour of the forest floor and examines a handful of her favorite alien specimens up close. While the beautiful coral mushroom looks like it belongs under the sea, the peculiar Lactarius indigo may be better suited for outer space. From the fun-to-stomp puffballs to the prince of the stinkers?the stinkhorn mushroom?and the musically inclined chanterelles, Gravel shares her knowledge of this fascinating kingdom…
My first favorite food was a mushroom and as a budding young chef, my first dish, made at 6, was a terrible take on mushrooms on toast points made with Wonder Bread, margarine, and a sad can of mushrooms. My father pretended to eat it. For his sake, I’m glad he didn’t. Things have improved for me since then and I turned my passion for mushrooms into a lifelong love of cooking them which led to my book Shroom, a cookbook for both mushroom lovers and avowed fungiphobes. Mushrooms have distinct culinary personalities and the diversity in edible mushrooms is as vast as that between a salinic, ocean-kissed oyster and a smoky, meaty grilled ribeye.
Full disclosure, the author Langdon Cook is a friend of mine based out of Seattle where I live and we’ve foraged together, taught classes together, and made a spectacularly crappy batch of blackberry wine together but that’s not why I’m recommending his excellent book The Mushroom Hunters. Langdon takes the reader on a rollicking ride to places we didn’t at first think we wanted to go and then leaves us wanting more when he moves on. He skillfully teases apart the myths versus facts behind historical turf wars and gun violence in matsutake patches in one chapter and shadows Doug, a self-described redneck, throughout the book as he traverses the changing demographics of pickers and buyers, now firmly in the hands of many in the Southeast Asian community. The characters that frame his book, the pickers, buyers, and chefs that occupy the universe of wild and foraged foods are…
“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia
“A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal
In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild…
As writers, we believe that if you have something wonderful to say it needs a beautiful book to say it in. In writing six books together, in the area of herbal medicine and foraging, we have been lucky to find publishers who share our beliefs. How it works is that Julie is our qualified herbalist and a photographer, layout, and typesetting specialist, while Matthew is a professional editor, writer, and compulsive compiler of bibliographies and indexes. Our USP is that we insist each plant deserves a recipe or two, and that we feature many forgotten wild plants from the old herbals that we love to bring back to life.
This book is our go-to reference for any new wild food plant and still our favourite food foraging book of all, even though it’s over 40 years old. It has the best photographs (often of the author’s amazingly set-up food shots), the biggest range of worldwide edible wild plant foods (including mushrooms and seaweed), and the most informed, comprehensive text.
It is the book all foragers aspire to have written and we are very grateful to Roger for having done it so well already!
One way I bring lightness and wonder to my life is through the joy of observing something new around me in this world. The new thing might be the forty Heavenly Blue morning glories that bloomed one morning for my father and me, finding an ancient fossil shell in a skirt of fallen shale at the bottom of a cliff or hearing Balinese gamelan music for the first time. But each time one of these wonders lights up my day, I am reminded of how limited our ability to observe is. Each of these books gave me a view into a world I had not even dreamed about.
All my life I’ve loved looking closely at the natural world to see as much as possible: Why is that leaf broken? Was a chipmunk digging here? Is that a different kind of mushroom? But no matter how closely I looked, I was unaware of the overwhelming complexities and sophistication of the fungal world.
Sheldrake shows the interconnections, not metaphysical ones but actual physical and chemical connections, between fungi, plants, and even living, moving animals. If that chapter about ants doesn’t change how you see the world, I don’t know what will. Fungi own the world, and we are just lucky to live in it.
NEW YORK TIMES BESTSELLER • A “brilliant [and] entrancing” (The Guardian) journey into the hidden lives of fungi—the great connectors of the living world—and their astonishing and intimate roles in human life, with the power to heal our bodies, expand our minds, and help us address our most urgent environmental problems.
“Grand and dizzying in how thoroughly it recalibrates our understanding of the natural world.”—Ed Yong, author of I Contain Multitudes
ONE OF THE BEST BOOKS OF THE YEAR—Time, BBC Science Focus, The Daily Mail, Geographical, The Times, The Telegraph, New Statesman, London Evening Standard, Science Friday
My first favorite food was a mushroom and as a budding young chef, my first dish, made at 6, was a terrible take on mushrooms on toast points made with Wonder Bread, margarine, and a sad can of mushrooms. My father pretended to eat it. For his sake, I’m glad he didn’t. Things have improved for me since then and I turned my passion for mushrooms into a lifelong love of cooking them which led to my book Shroom, a cookbook for both mushroom lovers and avowed fungiphobes. Mushrooms have distinct culinary personalities and the diversity in edible mushrooms is as vast as that between a salinic, ocean-kissed oyster and a smoky, meaty grilled ribeye.
For starters, what’s not to like with a poetic title and a quirky, nerdy, tux-beclad mushroom expert on the front holding a trumpet (the horn, not the mushroom) and a mushroom haul? David Aurora is the mushroom god’s mushroom god and has cheerfully guided thousands if not millions of fungiphiles on their forest quests in search of both edible and nonedible mushrooms. His larger book Mushrooms Demystified is truly the bible, but this smaller Western guide which easily fits in a back pocket is the one I’ve carried with me for years. It’s where I cut my teeth when I first ventured out as a new forager, but it’s continued to guide me as I learn new mushrooms to add to my basket. Color photos, key features, notes on where to find the mushroom, and notes on edibility are listed for each type of mushroom in the book such as:…
“[All That the Rain Promises and More] is certainly the best guide to fungi, and may in fact be a long lasting masterpiece in guide writing for all subjects.”—Roger McKnight, The New York Times
Mushrooms appeal to all kinds of people—and so will this handy pocket guide, which includes key information for more than 200 Western mushrooms
Over 200 edible and poisonous mushrooms are depicted with simple checklists of their identifying features, as David Arora celebrates the fun in fungi with the same engaging bend of wit and wisdom, fact and fancy, that has made his comprehensive guide, Mushrooms Demystified,…
My first favorite food was a mushroom and as a budding young chef, my first dish, made at 6, was a terrible take on mushrooms on toast points made with Wonder Bread, margarine, and a sad can of mushrooms. My father pretended to eat it. For his sake, I’m glad he didn’t. Things have improved for me since then and I turned my passion for mushrooms into a lifelong love of cooking them which led to my book Shroom, a cookbook for both mushroom lovers and avowed fungiphobes. Mushrooms have distinct culinary personalities and the diversity in edible mushrooms is as vast as that between a salinic, ocean-kissed oyster and a smoky, meaty grilled ribeye.
Sometimes you just need a coffee table sort of book and though it is paperback, Frédéric Raevens photography in this book is worth the purchase alone. When I’m buying cookbooks I make sure to buy cookbooks written by chefs from other countries as it offers a lovely diversity of ingredients, techniques, and approaches. Emanuelli lives in Brussels and I found their perspective refreshing. The first fifth of the book is full-page mushroom porn in the best possible way. You could stop right there, but there’s so much more; recipes such as Glazed pork belly with truffled honey and Caramelized Belgian endive with black trumpet mushrooms, and Porcini and Chestnut soup. When I decided to write a mushroom cookbook, I was so pleased that my book stayed away from many of the others on the market by simply adding butter and cream to every recipe and calling it good. And then…
This French buy-in is an extremely beautiful guide to buying and cooking mushrooms. More an evocative pleasure-read for mushroom lovers than a straight-up reference book for serious foragers, this book contains more than 120 uniquely French stream-of-consciousness recipes and colour photographs on every spread, with more than 200 photographs throughout.
