Pursuit of the fungus that costs more than gold is not for the faint of heart. Whether the world’s best truffles are found in Piedmont or Périgord 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 been 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 maintenance, pests and diseases, as well as harvesting with pigs, dogs, truffle flies, and even the electronic nose.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything