Student's Hand-book of Mushrooms of America, Edible and Poisonous

This handbook offers a thorough introduction to the world of American fungi, guiding readers through the basics of cryptogams, fungal classification, and the distinctive structures that set mushrooms apart—from gills and caps to spores and mycelium. Clear explanations of terminology and the etymology of “mushroom” provide a solid foundation for both beginners and seasoned foragers.

Beyond theory, the guide presents practical advice on identifying edible species and steering clear of toxic look‑alikes. Detailed descriptions of genera and species are paired with safety tips, alarming case studies of poisoning, and a concise glossary that demystifies technical language.

For those eager to bring mushrooms from forest floor to table, the book includes step‑by‑step methods for preserving, cooking, and even cultivating fungi, drawing on techniques from North America, Canada, and Japan. Recipes, spawn‑making instructions, and compost preparation make it a usable manual for home chefs and hobby growers alike.