Mary Losure is the author of The Fairy Ring, or Elsie and Frances Fool the World. Though she doesn’t happen to believe in fairies herself, when she went to Cottingley, England, and explained that she was writing a children’s book about the girls who took the Cottingley Fairy Photographs, she met a surprisingly large number of people who did. Plus, she’s always been interested in imaginary worlds. Her most recent book, Isaac the Alchemist: Secrets of Isaac Newton, Reveal’d, is the story of a magic-seeking boy who grew up to become the world’s greatest alchemist. Oh, and also discovered the secrets of the universe….
For a serious look at English fairy lore, try The Fairies in English Tradition and Literature by K.M. Briggs. It’s only one of the author’s many books on fairies, so if you’re interested in English fairy lore, the work of Katharine. Briggs is a gold mine.
Fairies fascinate young and old alike. To some they offer tantalizing glimpses of other worlds, to others a subversive counterpoint to human arrogance and weakness. Like no other author, Katharine Briggs throughout her work communicated the thrill and delight of the world of fairies, and in this book she articulated for the first time the history of that world in tradition and literature.
From every period and every country, poets and storytellers have described a magical world inhabited by elfin spirits. Capricious and vengeful, or beautiful and generous, they've held us in thrall for generations. And on a summer's morn,…
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."
Written by my mentor the late, great Gary Lincoff. This book teaches how to safely identify and prepare wild edible mushrooms, but it does much more. Gary includes fascinating stories about how different cultures relate to mushrooms (from mycophobic to can’t wait to get out there and hunt for them). I’ve tried many of the recipes, and they are excellent. He also includes medicinal mushrooms, and (important!) a guide to the poisonous mushrooms you definitely want to avoid.
Mushroom guru Gary Lincoff escorts you through the cultural and culinary history of the mushroom, hunting and identifying wild mushrooms, mushroom safety, and on to preparing and serving the fungi.
Stunning photographs and Lincoff's fascinating anecdotes from the field will make you an instant mycophile.
Gathering edible wild food is a wonderful way to forge a connection to the Earth. Mushrooms are the ultimate local food source; they grow literally everywhere, from mountains and woodlands to urban and suburban parks to your own backyard.
The Complete Mushroom Hunter, Revised will enrich your understanding of the natural world and build an…
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).
Writing my first book, I found out how dependent my thinking about the world beyond my doorstep was on language made up by engineers (“Please don’t block the driveway”). Engineering language defined how I saw the street. It was a shock to realize how severely this had limited my thinking about public space but also a liberation to become aware of this: now I could perceive streets in completely new and different ways. The books I recommend all have made me perceive the world differently. I hope they do the same for you. Also, see the recommendations by my co-author, Marco te Brömmelstroet.
Fungi live mostly underground, much less visible than plants or animals. When Merlin Sheldrake started studying fungi at Cambridge, he did this in the Department of Plant Sciences. There is no Department of Fungi Sciences, which helps explain why scientists know so little about them and why society keeps regarding them as less important than plants or animals.
Merlin explains fungi are closer to animals than plants. They are crucial, fascinating, and intelligent beyond ways Western man has words for. He uses language in a sensitive and creative new way to describe and visualize the fungi world. This book is not for fungi lovers (I’m not one); it is for anyone who wants to expand his view of life.
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
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…
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.
I don’t usually read post-apocalyptic stories, as I tend to find them too dreary and sad for my taste.
But I heard too many good things about Little Mushroom to not give it a chance, and I am so glad I did. Despite the worryingly high body-count and literal end-of-days plot, the story is so full of hope and love for the future of humanity that I actually felt uplifted by the end of it.
I read this book and its sequel in a ridiculously short amount of time, losing sleep to finish them, and even now months after finally putting them down I still find myself thinking about the plot. It’s the kind of story I wish I could read again for the first time.
In the year 2020, Earth's magnetic poles disappeared and humankind was nearly wiped out by cosmic radiation. Within the span of a hundred years, living creatures began to mutate and devour each other while the remaining humans, numbering in the tens of thousands, struggled bitterly in their man-made bases.
In the Abyss, home to the mutated xenogenics, there lived a sentient little mushroom. Because it had been nourished by the blood and flesh of the deceased human An Ze, not only did it take on a similar-looking human form, but a similar name as well:…
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…
I’ve always been intrigued by how quickly mushrooms pop up in my yard and nearby forest, and now I’m fascinated at the science behind that, thanks to this picture book!
The energetic text combined with the gorgeous, large-scale illustrations immediately pulled me in, and made the world of fungi dramatic and exciting. We even get a look at how mushrooms spread underground. And I learned that there actually is such a thing as mushroom rain!
This is a fabulous book to share with kids–or anyone. You’ll definitely want to take a closer look at mushrooms during your next nature walk!
What can smell like bubble gum, glow neon green at night, be poisonous and yet still eaten by humans, and even help create rain? The answer is mushrooms! From their hidden networks underground to the fruiting body above, mushrooms can do incredible things. But don't call them plants--mushrooms are fungi. They're more closely related to animals like you! Through lyrical text and colorful, detailed artwork, the wonderful, mysterious, and sometimes bizarre world of mushrooms is explored. Back matter includes a glossary, additional mushroom facts, and a science activity.
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…
