Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a ‘slow mushrooming’ approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially. It models ‘ecological foraging’ – an approach based on care, conservation and a deep understanding of ecosystem dynamics.

Wild Mushrooming then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines.

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Although relatively little known, fungi provide the links between the terrestrial organisms and ecosystems that underpin our functioning planet. The Allure of Fungi presents fungi through multiple perspectives, exploring how a history of entrenched fears and misconceptions about fungi has led to their near absence in Australian ecological consciousness and biodiversity conservation.

Through a combination of text and visual essays, the author reflects on how aesthetic experience deepened by scientific knowledge offers the best chance for understanding fungi, the forest and human interactions with them.

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