En France, le terme "truffe" a longtemps �t� synonyme de "truffe du P�rigord". Les autres esp�ces, dont certaines pr�sentent un int�r�t gastronomique ind�niable, ont �t� n�glig�es. L'ouvrage vise � une meilleure connaissance de ces esp�ces. A la fois atlas photographique, livre d'initiation � la d�couverte de l'environnement des truffes, livre didactique destin� au contr�le et � l'expertise, il traite de 29 taxa de truffes, appartenant � 26 esp�ces.

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Depuis quelques ann�es, les Fran�ais ont d�couvert les qualit�s gustatives et olfactives de diff�rentes esp�ces de truffes et leur int�r�t gastronomique. Cet ouvrage, unique en langue fran�aise, est un outil indispensable � la reconnaissance des truffes et permet, entre autre, de diff�rencier la truffe du P�rigord de la truffe de Chine apparue sur les march�s europ�ens. Pour chaque esp�ce, de la plus fr�quente � la plus rare, le lecteur trouvera une description des caract�res morphologiques illustr�s par des photographies d'�chantillons et des vues microscopiques, seul moyen d'investigation fiable en industrie agroalimentaire. Les particularit�s �cologiques, d�velopp�es pour diff�rentes esp�ces, informeront le lecteur sur le biotope de ce pr�cieux champignon. Des cl�s de d�termination � partir de crit�res morphologiques macro- ou microscopiques permettent d'identifier 29 taxa de truffes essentiellement europ�ennes (appartenant � 26 esp�ces) et 2 esp�ces chinoises. Le public concern� est tr�s large : amoureux des truffes, mycologues amateurs ou professionnels, mycophiles et naturalistes, experts des laboratoires de contr�le et d'analyse, pharmaciens, trufficulteurs passionn�s, voire enseignants et �tudiants des disciplines biologiques.

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Truffes d'Europe et de Chine (French Edition)

Riousset, Louis; Riousset, Gis�le; Chevalier, G�rard

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