Taking us through the 72 species we are most likely to come across during forays in Britain’s forests and clearings, this guide covers such old friends as the Chanterelle and Cep, as well as a whole colorful host of more unfamiliar names—edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball, and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap, and the Destroying Angel. The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With color photographs throughout, line drawings, and a user-friendly Key, this comprehensive and collectable guide is destined to be an indispensable household reference.
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'The best guide to gathering and eating wild mushrooms there has ever been' Independent
About the Author
John Wright is a regular lecturer and guide at River Cottage HQ. Hugh Fearnley-Whittingstall is the author of The River Cottage Cookbook and The River Cottage Meat Book.
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