In an earlier work which also appeared under the title, The Use of Fungi as Food and in Food Processing, I discussed in some detail those species of fleshy fungi which have been cultivated on a large scale by man for food purposes, the use of fungi in the processing of certain types of cheeses and in the aging of meats, fungus-fermented Oriental foods, the potential of fungi for making vast contributions to the world protein pool, and certain toxic substances produced by mold-type fungi. Although occasional references were made to the use of wild mushrooms as food, in addition to poisonous mushrooms and hallucinogenic mushrooms, these subjects were not discussed in detail. The show of interest and pleasing response to this earlier work, especially from individuals in non-mycological areas, were such that it was felt that a more detailed discussion of these subjects which had been neglected in the first volume would now be of some value.