Use Of Fungi As Food : Volume 2

Content: Cover
 Title Page
 Copyright Page
 Table of Contents
 Introduction
 The Collection and Identification of Edible Wild Mushrooms
 The Rooting Collybia
 The Velvet-stemmed Mushroom
 The Silky Volvaria
 The Meadow or Field Mushroom
 The Smooth Lepiota
 The Parasol Mushroom
 The Oyster Mushroom
 The Fairy Ring Mushroom.
 The Chantrelle
 The Honey Mushroom
 The Glistening Coprinus
 The Inky Cap
 The Shaggy Mane
 The Fat Pholiota
 The Unkempt Mushroom
 The Select Boletus
 The Sulphur Mushroom
 Chicken of the Woods
 The Colral Fungi
 The Skull-shaped Puffball
 The Giant Puffball The Smaller PuffballsThe Morels
 The Hybrid Morel
 The Sponge Mushroom
 The Black Morel.
 The Thick-Footed Morel
 Summation
 Fungi as Animal Food.
 Mushroom Poisoning and Poisonous Mushrooms
 Types of Mushroom Poisoning
 Summation
 Hallucinogenic Fungi and Ethnomycology
 Geographic Distribution of the Practice of Hallucinating with Fungi
 Effects Induced by Hallucinogenic Mushrooms
 Chemistry of the Hallucinogenic Mushrooms
 The Preparation of Mushrooms
 Hors dâ#x80
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oeuvres
 Soups
 First Course or Lunch
 Entrees
 Mushrooms as a Vegetable and with Vegetables
 Salads
 Sauces Mushroom Stuffing Duxelles Bread EtcSummation
 Summary
 Acknowledgments
 References