With an ever-expanding variety of mushrooms, both wild and cultivated, available in specialty produce markets and even in supermarkets, this little book is both helpful and timely. The authors encourage (with caution), and describe, foraging for wild mushrooms, but the information on storing, preparation, and cooking would be useful to any cook. The recipes are a hodgepodge, some quite nice, some less so, but then most other recent mushroom books are straight field guides.