David Robinson’s The Mushroom Picker will make fungi fans of us all
Though David Robinson states that the story came first, the beauty of his newly launched book - an illustrated tome for children called The Mushroom Picker - isn't so much in the tale that's told, as the way it's told. Not that the story of Penny Bun, a rare Porcini's escape from the gluttonous reach of the mushroom picker isn't artfully recounted - in rhyming couplets no less - but it is the accompanying luminograms depicting intriguing scenes of forest life and the night sky, pieced together from mushroom sections, that sets it apart.
When you know Robinson's background, the somewhat surreal collision of ideas starts to make sense - a former advertising photographer with his own darkroom, he had tired of the commercial world by 2005 and set up Sporeboys, a mushroom-focused street kitchen, that travels around the markets of London, feeding weekend gastronomes a variety of fungi from cèpes to trompettes, with pecorino and parsley between two slices of bread. He also became a father around this time, and so his reading matter became heavily cut with illustrated children's tales.
With a fridge full of mushrooms in his darkroom, the idea for using the fungi to create intricately constructed luminograms took shape. Cut mushroom pieces were arranged on the plate of an enlarger, and exposed to different light intensities. Using the likes of enoki and chanterelles as building blocks, Robinson has deftly managed to depict everything from woodlarks to a space rocket in his nightime scenes.
And if an original tale and arresting illustration isn't enough of a draw, educative notes on finger-licking fungi, and untouchable varieties are also provided. The Mushroom Picker is destined to make fungi fans of us all.
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox.
-
Wallpaper* checks in at the refreshed W Hollywood: ‘more polish and less party’
The W Hollywood introduces a top-to-bottom reimagining by the Rockwell Group, capturing the genuine warmth and spirit of Southern California
By Carole Dixon Published
-
Book a table at Row on 5 in London for the dinner party of dreams
Row on 5, located on the storied Savile Row, emerges as a perfectly tailored fit for fans of fine dining
By Ben McCormack Published
-
How a bijou jewellery salon in Monaco set the jewellery trends for 2025
Inside the inaugural edition of Joya, where jewellery is celebrated as miniature works of art
By Jean Grogan Published
-
'Moroseta Kitchen' is a new recipe book offering a glimpse into the Puglian countryside
'Moroseta Kitchen - A Window Into The Puglian Countryside' by Giorgia Eugenia Goggi is based on the essence of eating in Italy, rooted in farm to table seasonal recipes
By Tianna Williams Published
-
‘Bethlehem’ is a new recipe book celebrating Palestinian food
‘Bethlehem: A Celebration of Palestinian Food’ is a recipe book by Fadi Kattan that celebrates culinary tradition and explores untold stories
By Tianna Williams Published
-
René Redzepi, Mette Søberg and Junichi Takahashi on Noma’s new cookbook
Lifting the lid on Noma’s secrets, a new cookbook celebrates the pioneering restaurant’s season menus, and offers a deep dive behind the scenes
By Jeni Porter Last updated
-
60-Second Cocktails book shakes up summer happy hour at home
This 60-Second Cocktails book brings summer happy hour into your home with easy but sophisticated cocktail recipes and tips to guide even novice shakers
By Martha Elliott Last updated
-
New cookbook transforms horror movies into terrifying food art
Horror Caviar, the first cookbook from A24, features recipes inspired by horror movies, from creatives including Laila Gohar and Chloe Wise, alongside essays by Carmen Maria Machado, Stephanie LaCava, and more
By Mary Cleary Last updated
-
Edible flowers: the how, the what and the why
A new book from Monacelli, Edible Flowers: How, Why, and When We Eat Flowers, uncovers a fascinating history
By Hannah Silver Last updated
-
Match point: learn how to properly pair food and wine
Learn a thing or two about fine cooking and wine selection with this new book from the London Club
By Melina Keays Last updated
-
Elevate brunch with Egg Flowers in Toast
Explore this culinary flight of fancy for discerning young diners
By Melina Keays Last updated