Individual Author Record
Name: Gregory M. MuellerPen Name: None Genre: Born: Sites:
Illinois ConnectionMueller lives in the Chicago area.
Biographical and Professional InformationMueller is an internationally known mycologist. He was curator of fungi at the Field Museum of National History for over twenty-three years and now serves as vice president of Science and Academic Programs at the Chicago Botanic Garden. There, he leads the development of academic programs at the Garden, including plant science conservation and research, graduate student training programs, the Lenhardt Library, and the Joseph Regenstein, Jr. School of the Chicago Botanic Garden.Dr. Mueller received his B.A. and M.S. from Southern Illinois University, Carbondale, and his Ph.D. from the University of Tennessee. He undertook postdoctoral work at Uppsala University in Sweden and at the University of Washington in Seattle before joining the staff at The Field Museum.
Titles At Your Library
Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides)
ISBN: 0252076435 University of Illinois Press. 2009
Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.
Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine's top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.
As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.
Visit the book's companion website at www.illinoismushrooms.com.