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Author: Ian Robert Hall
Publisher: Timber Press (OR)
ISBN: 0881928607
Category : Art
Languages : en
Pages : 304
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Book Description
Whether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. The secrets of when, how, and where to collect truffles have benn passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. Their enthusiasm and expertise leavened with wry humor, the authors explore the newest techniques; they describe the commercial species in detail along with their host plants, natural habitats, cultivation and mintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose. Pursuit of the fungus that costs more than gold is not for the faint of heart nor for those in a hurry, as under ideal conditions, truffle production in artificial truffieres can begin after three years but results may not be seen until a decade after planting, and maximum yields not for another decade still. So there is time to read and prepare, and no better source than this one.
Author: Ian Robert Hall
Publisher: Timber Press (OR)
ISBN: 0881928607
Category : Art
Languages : en
Pages : 304
Get Book Here
Book Description
Whether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. The secrets of when, how, and where to collect truffles have benn passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. Their enthusiasm and expertise leavened with wry humor, the authors explore the newest techniques; they describe the commercial species in detail along with their host plants, natural habitats, cultivation and mintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose. Pursuit of the fungus that costs more than gold is not for the faint of heart nor for those in a hurry, as under ideal conditions, truffle production in artificial truffieres can begin after three years but results may not be seen until a decade after planting, and maximum yields not for another decade still. So there is time to read and prepare, and no better source than this one.
Author: Gareth Renowden
Publisher: Limestone Hills Ltd
ISBN: 0473102412
Category : Truffles
Languages : en
Pages : 149
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Book Description
Gareth Renowden explores the truffle forests of France and the truffle markets of Italy, discovers the new truffles of the American Northwest and the new plantations of Australia and New Zealand, and dispels a few myths along the way. There's advice on setting up a truffière, training a dog to find truffles, how to buy truffles and avoid expensive mistakes, and how to cook the defining truffle dishes.
Author: Ken Hom
Publisher: Serindia Publications
ISBN: 9781932476682
Category : Cooking (Truffles)
Languages : en
Pages : 0
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Book Description
Drawing on a genuine lasting friendship between Ken Hom and Pierre-Jean Pebeyre, a meeting of East and West, this essential modern kitchen book unveils and revels in the mystery of the world's most sought-after scented ingredient: the black truffle of France. Recipes within range from the simple to the elaborate, although nothing complicated, with all featuring truffles as the star.
Author: Varda Kagan-Zur
Publisher: Springer Science & Business Media
ISBN: 3642400965
Category : Technology & Engineering
Languages : fr
Pages : 391
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Book Description
Desert truffles are found in every known desert, irrespective of the habitat – cool or hot, loamy or acidic, sandy or heavy soil – the only common condition seems to be a limited supply of water. In contrast to ‘true’ truffles, desert truffles have evolved over time in different families, mainly within the order Pezizales. While in some arid areas, desert truffles have been traditionally used as food, in most regions interest has only recently been increasing, and truffles are now treasured for their nutritional value, as an income source and for research. This volume gives a comprehensive overview of the phylogeny, biology, mycorrhizal association, and distribution of desert truffles, their use, biochemical and medicinal properties, as well as their domestication and cultivation.
Author: Elisabeth Luard
Publisher: Frances Lincoln Limited
ISBN: 9780711224933
Category : Cooking
Languages : en
Pages : 176
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Book Description
Capturing the essence of truffle's almost magical power, this book shows the reader on how to get the very best from truffles. Illustrated with John Heseltine's specially commissioned photographs, it not only provides a collection of authentic regional and classic recipes, but also includes a gazetteer of the places where truffles are to be found.
Author: Kali Schneiders
Publisher: Winepress Publishing
ISBN: 9781579219017
Category : Christian life
Languages : en
Pages : 0
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Book Description
If life is like a box of chocolate (and yours have melted) this book will inspire, encourage, and renew your hope. Enjoy divine encounters that have you laughing one minute, crying the next, and nodding in agreement throughout.
Author: Dede Wilson
Publisher: ReadHowYouWant.com
ISBN: 145960539X
Category : Cooking
Languages : en
Pages : 178
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Book Description
Everyone knows that truffles are fabulous and indulgent, but who knew that they could be so easy to make? Thanks to Dede Wilson's clear, uncomplicated approach - with much simpler concepts and techniques than in other candy and truffle books - chocolate lovers will find making truffles anything but intimidating. Perfect for anyone who loves - or loves to give! - chocolate, Truffles features 50 recipes for classic and contemporary chocolate truffles using a variety of flavorings (raspberry, ginger, curry, espresso, cognac, passion fruit, hazelnut, champagne, and more), decorating options, and chocolates (dark, milk, and white) for every taste and occasion. Truffle lovers can choose from recipes that run the gamut from Cocoa - Dusted Classic Bittersweet Chocolate Truffles to more exotic flavors like Amaretto Apricot Marzipan Truffles and Toasted Coconut Truffles. The introduction includes an explanation of truffle - making basics, including how to choose the right chocolate, what techniques to use, how to store truffles and how long they'll last, and what tools are required to make the perfect truffle. There is also a troubleshooting section to give first - time truffle makers helpful advice along the way. Full - color photos throughout and a stylish and contemporary design provide mouthwatering inspiration for any fan of these sublime treats.
Author: Vicky Andrews
Publisher: Infinite Eternity Entertainment LLC
ISBN: 1928458467
Category : Cooking
Languages : en
Pages : 133
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Book Description
Chocolate Truffles - The Ultimate Collection This is the world’s best collection of chocolate truffle recipes! It contains over 100 recipes of the most delicious, luscious and decadent chocolate truffles you can imagine. Amazing Taste Sensations Filled with taste sensations and amazing combinations, this collection features all the classic chocolate truffle recipes, as well as indulgent recipes gathered from around the world. Plus a host of unique, amazing, melt-in-your-mouth delights especially created for this book and are not available anywhere else. In addition, after reading this recipe book, you will be able to create your own fantastic, original truffle-gasms! Get It Now This book is pure chocolate satisfaction – get it now!
Author: Zachary Nowak
Publisher: Reaktion Books
ISBN: 1780234821
Category : Cooking
Languages : en
Pages : 169
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Book Description
What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world’s pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle’s intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle’s journey from the kitchens of East Asia to those of Europe and the Americas. Balancing cultural, historical, and scientific perspectives, he offers a thorough and complete portrait of this many-sided mushroom. By comparing the truffle’s history in the Old World with its growing prominence in the New World, he tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique and fascinating book is a must-read for chefs, food historians, and anyone ever drawn by the truffle’s mysterious, rich, and savory allure.
Author: N. M. Kelby
Publisher: W. W. Norton & Company
ISBN: 0393079996
Category : Fiction
Languages : en
Pages : 347
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Book Description
A reimagining of the world of the remarkable French chef Auguste Escoffier. A man of contradictions, food-obsessed yet rarely hungry, Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. A novel of the sensuality of food and love amid a world on the verge of war.
