Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
"Mycophilia is the most engrossing, readable book about mushrooms and the science of mycology I have ever read. This is THE book to give to people interested in mushrooms, whether they are beginners, longtime mushroom hunters, or professional mycologists.
" --Gary Lincoff, author of The National Audubon Society Field Guide to North American Mushrooms
"Engaging trawl through the labryinths of mycophilia...lyrical and precise...Ms. Bone ends her odyssey elegantly, discovering mushrooms may be the most important--and most hopeful--ingredient of life on Earth." -- Wall Street Journal
"One of the most beguiling books I've read this year. A generous sprinkling of amateur photos only adds to the charm of Mycophilia...Weird details, combined with a flair for startling analogies, brighten even the most rambling passages of Bone's book...Set her on the hunt for fungi in the aftermath of a forest fire and Bone can make you shiver in the slovenly vacuum of a campsite she compres to a cold fireplace...Bone deployes the precise, uncommon vocabulary of the best naturalists. Bone's enthusiasm would prompt even the most languid armchair ecologist to take a new interest in...mushrooms...Each and every fungus contains properties that, as described by Bone, sound almost magical...Delicious, surprising and dizzyingly informative book." -- Wall Street Journal
"Earthy and honest...with good humor and clear writing." -- The Denver Post
"Mycophilia...will delight many readers...[Bone] makes a charming and witty tour guide through the vast world of fungi...Mycophilia is one of those books that can completely change the way we view the Earth, making us ever more conscious and even conscientious citizens." -- The Plain Dealer
Eugenia Bone is a nationally recognized journalist, food writer, and former president of the New York Mycological Society. She is the author of Microbia, The Kitchen Ecosystem, At Mesa's Edge, Italian Family Dining, and Well Preserved. Her books have been nominated for a variety of awards, including a James Beard Award, and her work has appeared in The New York Times, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others .
1.1" H x 9.0" L x 6.0" W