2004. 26cm. Pp.256. Bibliography. Hardbound. Truffles are the rarest of the edible fungi. No attempts at domestication have yet been commercially successful, so the fresh product is extremely expensive, seasonal, and hard to come by. Wild harvests and prices are influenced by the weather from year to year. This title covers the lore and magic of truffles, and offers information and recipes for both fresh black and white truffles and for all the truffle products. Recipes included are both signature dishes of star chefs and recipes developed exclusively for this book. Contents : Introduction.; A Brief History of Truffles.; Perigord, Alba, and Beyond: White and Black Truffles, and Other Relatives.; Oak Trees and Dogs: How Truffles Grow and Are Harvested.; Buying, Storing, and Serving Truffles.; Truffle Products: Affordable Luxuries.; Deep in the Heart of Texas: Inoculating Truffle Trees and Other Experiments.; RECIPES.; Appetizers and Small Bites.; Soups.; Salads.; Pasta, Rice, and Polenta.; Pizza, Focaccia, and Panini.; Eggs and Cheese.; Vegetables.; Fish, Poultry and Meat. ; Bibliography.; Index.

Truffles,  Ultimate  Luxury,  Everyday  Pleasure