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There follows a chapter (12 pages) entitled "The Hunt, the Quarry, and theSkillet" by Angelo Pellegrini, written in a rather poetical, lyrical style, much ofit in the first person, not perhaps to everyone's liking. Several appetizing recipesare given together with some excellent tips for preserving toadstools by deep-freezing and drying.

The final chapter (10 pages) contains a selection of wild mushroom recipescompiled by Margaret McKenny. Several of the recipes were tried by thereviewer, substituting Agaricus bisporus for A. campestris, which proved to bevery succulent. The following sauce was very tasty:-

WILD MUSHROOMS WIlli SPANISH SAUCE

Saute 2 tablespoons butter, 2 onions, I green pepper, and I clove of garlic, allchopped, until the vegetables are tender. Add I pound chopped meadow mush-rooms or small chanterelles and cook for 2 minutes longer. Add 2 cups tomatopuree and I teaspoon each of chili powder and salt. Simmer the sauce gently forI hour. Serve with chicken. (It was felt by the reviewer that the recipe was im-proved by the addition of a little sugar and that this piquant sauce is best servedwith grilled steak).

As well as the scientific name every fungus mentioned in the descriptions isgiven a common name, many of which will be unfamiliar to the British mycolo-gist, for example, Chicken-of-the-Woods for Laetiporus (=Polyporus) sulphureus,Poison Pie for Hebeloma crustuliniforme, The Prince for Agaricus augustus andSlippery Jack for Boletus luteus.

There is a short bibliography of mainly American publications although oneor two British books are mentioned.

Although this book might be considered to be of limited value to the Britishmycologist and perhaps confusing to the amateur owing to the number of speciesillustrated not occurring in this country, ardent mycophogists might wellconsider purchasing it for the useful chapters dealing with the culinary arts.

Audrey Thomas