I have been writing about food for twenty years. My first book, At Mesa's Edge, was nominated for a Colorado Book Award. My second book, Italian Family Dining, was written with my father, artist and cookbook author Edward Giobbi. My third, Well Preserved, was nominated for a James Beard Award. But now, with Mycophilia, I'm writing about science. That might seem incongruous, but in fact, recipe writing and science writing are not totally dissimilar: both require very precise thinking and evocative language. It took me years to understand the science (I was not a biology major, not by a long shot) and to navigate the erudite and eccentric community of professional and amateur mycologists, but producing Mycophilia has been the most profound writing experience of my career. Mushrooms turned out to be the window by which I came to understand nature in a deeper way.
For mushroom recipes, links to mushroom clubs, and more, go to http://mycophilia.com/