Truffled

The perfect primer for experimenting with truffles in over 150 recipes. An ingredient with magical properties which brings a new dimension to countless dishes, the truffle is nature’s most lauded culinary treasure. Cooking with Truffles: A Chef's Guide demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasion. Written by Susi Gott Séguret, Cooking with Truffles features a variety of recipes, ranging from the simple to the sublime. And if you should happen to find yourself without a truffle in your pantry, the recipes stand well on their own! Cooking with Truffles includes an introduction to truffle history—both at home and abroad—as well as truffle science and geography, and notes on taste profiles and seasonality. Anecdotes and photos throughout bring to life a cookbook that's a true feast for the senses. If you’ve ever been curious about truffles, here’s your chance to satisfy your yearnings!

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.

In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the natural wonder that is the truffle. In addition to more than 60 recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and (most importantly) cooking with truffles. Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese. Rodney's recipes are lush and comforting -- just the thing for cosy meals at home -- and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus. As Rodney firmly believes, there is no such thing as too much truffle.

'Truffle Hound, like a truffle, charms by seducing us' Mark Kurlansky A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created. Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay £2,170 a pound to possess them. They turn into quivering puddles in their presence. Why? Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark Britain's next great culinary passion.

This book shows the reader how to train a dog how to sniff out truffles, to learn the dos and don'ts of truffle hunting and how to spot the false and inferior specimens slipped into the market place.

“Sumptuous photography . . . the minimalist dishes showcase a nearly infinite range of flavors and textures you can achieve with just a few ingredients.” —New York Daily News This beautiful guide to buying, storing, and cooking more than twenty varieties of wild and cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes. More than one hundred color photographs capture the unique characteristics and, indeed, the elegance, of each type of mushroom, providing tempting visuals for the dishes featured in the book. An evocative object in itself, A Cook’s Initiation into the Gorgeous World of Mushrooms will be equally at home on a gourmet’s kitchen countertop or in the hands of a nature lover. Recipes include: Hot Dogs with Summer Truffles Gnocchi with Chanterelles Veal Chops with Fairy Ring Mushrooms in Cream Gratin of Morels and Green Asparagus St. George’s Mushroom Tartare Raw Mushroom Salad Clams with Yellowfoot Chanterelles and Sake Open-Face Goat Cheese, Porcini, and Shrimp Sandwiches Mushroom Tea “A stunningly beautiful cookbook feast for the eyes. Philippe Emanuelli’s recipes take a Eurocentric approach to using a variety of fungi in dishes both basic and complex.” —Shelf Awareness

There are some books we publish which, from the outset, you know are going to be special. This was true of this exciting book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, Savoury, followed by Sweet. We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. This is a landmark publication and has become a must-have book for every chef and for every serious foodie. It can't fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It is nothing less than an incredible achievement and a book of truly unbounded culinary ambition.