chapter 1 Overview -- chapter 2 The Nutritional Attributesof Edible Mushrooms -- chapter 3 Medicinal Value -- chapter 4 Overview of the Biology of Fungi -- chapter 5 Substrate and Mycelial Growth -- chapter 6 Sexuality and the Genetics of Basidiomycetes -- chapter 7 Mushroom Formation -- chapter 8 Mushroom Formation -- chapter 9 Mushroom Formation -- chapter 10 Culture Preservation -- chapter 11 World Production of Edible Mushrooms -- chapter 12 Agaricus — The Leader in Production and Technology -- chapter 13 Lentinula — A Mushrooming Mushroom -- chapter 14 Volvariella —A High-Temperature Cultivated Mushroom -- chapter 15 Flammulina and Pholiota — Low-Temperature Cultivated Mushrooms -- chapter 16 Pleurotus — A Mushroom of Broad Adaptability -- chapter 17 Tremella — Increased Production by a Mixed Culture Technique -- chapter 18 Dictyophora — Formerly for the Few -- chapter 19 Ganoderma lucidum — A Leader of Medicinal Mushrooms -- chapter 20 Agaricus blazei and Grifola frondosa — Two Important Medicinal Mushrooms -- chapter 21 Other Cultivated Mushrooms — Their Number Grows -- chapter 22 Technology and Mushrooms.