This is an excellent book which has appeared at a time when biodiversity discussions are in the forefront of ecologists as a whole. If we are to progress further with understanding the development and function of communities of fungi and, especially if we are to attempt to relate the current knowledge of fungal diversity to fungal and ecosystem functioning, we need to have much more robust data on the actual diversity of fungi at all scales of resolution and improve out knowledge of their functional attributes. This book not only shows us the way to go, but tells us how to do so in a way that will maximize the quality of the data generated. The editors and chapter authors are to be congratulated on producing such a colourful and informative text.

The ubiquitous fungi are little known and vastly underappreciated. Yet, without them we wouldn't have bread, alcohol, cheese, tofu, or the unique flavors of mushrooms, morels, and truffles. We can't survive without fungi.

This book is concerned with the most devastating fungal diseases in history. These are the plagues of trees and crop plants, caused by invisible spores that have reshaped entire landscapes and decimated human populations. The Triumph of the Fungi focuses on the fascinating biology of the well- and lesser-known diseases, and also tells the stories of the scientists involved in their study, and of the people directly impacted by the loss of forest trees like the chestnut, and cash crops such as coffee and cacao.

Macrolichens of the Pacific Northwest, by Bruce McCune and Linda Geiser
Mushrooms Demystified by David Arora

Presenting information generated through the application of genetics, molecular biology, and biochemistry, this book analyzes information derived through real experiments, and focuses on unresolved questions in the field. The text describes the special features of fungi, interactions of fungi with other organisms, model fungi in research, gene manipulation, adaptations, and natural populations.

Based on sequence analyses of many different genes, the past decade has provided us with a profound knowledge of fungal systematics and phylogeny. In addition, a number of sequences of complete fungal genomes have been identified and several others will soon follow. In this volume, leading experts address questions concerning the origin of the fungal kingdom and fungal evolution at a level of analytical refinement that has never been possible before. The following major aspects are highlighted: evolutionary roots of fungi; evolution of signaling in fungi and fungal-like organisms; evolution of mutualistic systems and metabolism in fungi; and evolutionary mechanisms and trends.

The volume is well illustrated and certainly realizes the primary aim of "The Mycota", namely to highlight developments in both basic and applied research into fungal systems.
Ruhr-Universitat, Bochum, Germany. Includes cellular issues related to growth, morphogenesis and pathogenicity;

This highly readable volume on a little-known but important subject has been widely used as a text and reference book by the student as well as the interested layman.

This completely revised second edition provides all the information necessary to identify mushrooms in the field in the midcontinental region of Iowa, Illinois, Nebraska, Missouri, Minnesota, South Dakota, and Wisconsin: the tallgrass prairies and the western parts of the eastern deciduous forests. The first edition has been improved in significant ways. The authors have updated scientific names, added photos where there were none and replaced poor photos with better ones, improved the keys, added some species and deleted others, added a section on truffles, and annotated the bibliography.

This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. High quality halftones provide a book of great value to food microbiologists, mycologists, food scientists and technologists and all those involved in food quality and safety.

This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. High quality halftones provide a book of great value to food microbiologists, mycologists, food scientists and technologists and all those involved in food quality and safety.

The Britannica Illustrated Science Library is a visually compelling set that covers earth science, life science, and physical science in 16 volumes.