Recommended as a Great Summer Read by Colorado Public Radio In Mushrooms of the Rocky Mountain Region, Vera Evenson, curator of the Sam Mitchel Herbarium of Fungi at the Denver Botanic Gardens, covers species of mushrooms found in Colorado, New Mexico, Utah, and Wyoming. This comprehensive guide features introductory chapters on the basics of mushroom structure, life cycles, and habitats. Profiles for 220 mushroom species include color photographs, keys, and diagrams to aid in identification, and tips on how to recognize and avoid poisonous mushrooms.

A new approach to identifying mushrooms based on five key features that can be observed while in the field. Toadstools, truffles, boletes and morels, witches' butter, conks, corals, puffballs and earthstars: mushrooms are both mysterious and ecologically essential. They can also be either delicious or deadly. Thousands of different species of mushrooms appear across North America in the woods, backyards, and in unexpected corners. Learning to distinguish them is a rewarding challenge for a naturalist or chef. Covering most of the common edible and poisonous species readers are likely to encounter, this portable-sized field guide takes a new, simple approach to the method of mushroom identification based on key features that do not require a microscope or technical vocabulary. In addition to the watercolors from the original edition, hundreds more illustrations have been added. These paintings make use of the limited space available in a field guide and focus on the distinguishing details of each species, thereby serving as an ideal tool for beginner and intermediate mycologists alike.

From grassland fairy circles to alpine nano-shrooms, the Rocky Mountain region invites mushroom hunters to range though a mycological nirvana. Accessible and scientifically up-to-date, The Essential Guide to Rocky Mountain Mushrooms by Habitat is the definitive reference for uncovering post-rain rarities and kitchen favorites alike. Dazzling full-color photos highlight the beauty of hundreds of species. Easy-to-navigate entries offer essential descriptions and tips for identifying mushrooms, including each species' edibility, odor, taste, and rumored medicinal properties. The authors organize the mushrooms according to habitat zone. This ecology-centered approach places each species among surrounding flora and fauna and provides a trove of fascinating insights on how these charismatic fungi interact with the greater living world.

The Rocky Mountain region's diverse geography overflows with edible plant species. From salsify to pearly everlasting, currants to pine nuts, Foraging the Rocky Mountains guides you to 85 edible wild foods and healthful herbs of the region. This valuable reference guide will help you identify and appreciate the wild bounty of the Rocky Mountain states. This guide also includes:: detailed descriptions of edible plants and animals tips on finding, preparing, and using foraged foods recipes suitable for the trail and at home detailed, full-color photos a glossary of botanical terms

Identifies over one thousand species with detailed descriptions and illustrations.

Every spring under the right conditions, thousands of morel mushrooms carpet charred forest floors West of the Rockies. This e-book will teach you how to use our curated maps to locate ideal morel burn sites. You'll find an overview of elevation, forest types, accessibility, necessary permits, lands where you can and cannot hunt, natural indicators, portable technology and much more. With the proper information you can become a pro at finding them!

Ideal for hikers, foragers, and naturalists, the Timber Press Field Guides are the perfect tools for loving where you live. Mushrooms of the Northeastern United States and Eastern Canada is a comprehensive field guide to the most conspicuous, distinctive, and ecologically important mushrooms found in the region. This useful guide features introductory chapters on the basics of mushroom structure, life cycles, and habitats. Profiles include color photographs, keys, and diagrams to aid in identification, and tips on how to recognize and avoid poisonous mushrooms. Covers Connecticut, Delaware, Illinois, Indiana, Maine, Massachusetts, Minnesota, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Vermont, Wisconsin, and the Canadian provinces of New Brunswick, Newfoundland, Ontario, and most of Quebec Describes and illustrates more than 500 species 550 photographs, with additional keys and diagrams Clear, color-coded layout

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine