All over the world, mushrooms fascinate people. From the earliest times, they have been associated with magic, witchcraft, religious ceremonies, and special healing rites. But for most of us, mushrooms are something to eat and enjoy, both as a special additional flavoring for cooked foods, and as the central ingredient in both delicate and hearty dishes. Mushrooms and fungi of all kinds have been used as food, and poisonous ones are easily mistaken for edible varieties which look very much alike. Some of the most appealing mushrooms may be poisonous, so the first task of the mushroom hunter is to become familiar with the enormous variety of mushrooms. Secondly, every mushroom hunter needs to determine the best seasons and locations to find the most desirable species. This is the appeal of Mushrooms of the World. In the first part of the book the author describes more than 1,000 species and varieties of mushrooms from the Americas, Europe, Africa and Asia, from the Mid-east to the Far East. About 400 species are described in the text; the rest are described and illustrated in 300 splendid color plates. In the second part of the book, with the help of drawings and photographs of more species (some of which are very rare, and of great interest to mycologists) the author expands on several important mushroom subjects including: prejudices regarding the edibility of mushrooms and fungi; mushroom poisoning and first-aid remedies; the cultivation of common and exotic species; and a brief history of mycology. To complete the book, the author has added directions for the identification of the principal genera of mushrooms, a glossary of technical terms, an index of the genera, species and synonyms, a bibliography, and a short list of mushrooms commonly found in North America.