“
The Mushroom Hunters lends fresh, sharp illumination to a little-known but vigorously contested patch of gastronomic turf. . . . [An] entertaining ramble through the woods with a group of ragtag characters.”
—The Washington Post“Beguiling, surprising . . . After reading
The Mushroom Hunters, you’ll never look at a portobello the same way.”
—The Seattle Times “Intrepid and inspired.”
—Publishers Weekly “Uncultivated mushrooms are one of our last truly wild foods; it often takes truly wild and rough mushroom hunters to bring them to our table. Cook travels and hunts with them in a riveting, crazy undertaking, told in often-poetic prose.”
—Shelf Awareness“If you’ve never thought of using the words ‘mushroom’ and ‘adventure’ in the same sentence, this gripping book will force you to reconsider.”
—Bill McKibben, author of Oil and Honey: The Education of an Unlikely Activist “With superb detail and intrepid research, Langdon Cook leads a fascinating trek deep into the mysterious world of mushroom hunting, blending intriguing natural history and quirky characters with insights into this murky, sometimes dangerous business. This is riveting stuff for food lovers.”
—Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry “
The Mushroom Hunters is one of those very infrequent and wonderful books that change your way of looking at something you think you don’t care about. Who knew the humble mushroom could be shot through with suspense? The way Langdon Cook writes about these delicious fungi—the excitement in the story of their capture; the flair of the telling—has me convinced I’d go pretty far out on the wire myself to get some.”
—Darin Strauss, author of Half a Life“The Mushroom Hunters is like the forest itself—gems are hidden throughout. Cook captures the surreal and deeply flavorful world of North America’s wild fungi, the subculture that seeks them, and the thrill of the treasure hunt.”
—Jim Robbins, author of The Man Who Planted Trees
“In
The Mushroom Hunters, Langdon Cook unearths the iconoclastic frontier spirit of the obsessive band of underground foragers he encounters on the wild mushroom trail, including outlaw entrepreneurs, illegal immigrants, scofflaws, tweakers, and star chefs alike. You’ll never look at that matsutake on your dinner plate the same way again.”
—Brad Thomas Parsons, James Beard Award–winning author of Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time
