The Joy of Truffles

Jaros, Patrick; Schnell, Raffaela; Schnell, Raoul M.

ISBN 10: 3822876321 / ISBN 13: 9783822876329

Published by Benedikt Taschen Verlag gmbH, Koln, 1998

About this Item

No marks or inscriptions. A very clean crisp very tight copy with bright unmarked boards and no bumping to corners. Dust jacket not price clipped or marked or torn or rubbed or creased. 288pp. Hunting for truffles is like hunting for buried treasure - the subterranean tubers, which for centuries found their way only to the dining tables of the nobility, are rarer and more special than ever. This book tells the story of a delicacy that was already prized by the ancient Greeks and Romans, with tales of truffle woods, truffle pigs and truffle hunters, of 'fake' truffles and the right truffle weather. In ninety specially selected recipes, top Munich chef Patrick Jaros shows the remarkable versatility of the truffle in cooking, from starters, via main courses with pasta, meat or fish, to desserts. We do not use stock photos, the picture displayed is of the actual book for sale. Every one of our books is in stock in the UK ready for immediate delivery. Size: 9.75 x 7 inches.

Seller Inventory # 028402

Bibliographic Details

• Title: The Joy of Truffles
• Publisher: Benedikt Taschen Verlag gmbH, Koln
• Publication Date: 1998
• Language: English
• ISBN 10: 3822876321
• ISBN 13: 9783822876329
• Binding: Hard Cover
• Edition: First Edition.
• Condition: Fine
• Dust Jacket Condition: Fine
• Seller catalogs:
  • Food and Drink

About this title

Synopsis

Once the exclusive preserve of the kitchens of kings, now truffles are available to anyone with a pig, a dog, a deep wallet or a highly developed olfactory organ. The nose knows, you see. The golden nose will find the truffle and dine out for months on tales of underground prowess in solving the cultivation mystery of the magical vegetable. Half root, half mushroom, the truffle is crown prince of the underground, and because they give off the same odor as the male hormone testosterone, that's where our trained animal associates come in. They know the score, know what's worth hunting for. It's about priorities, and this volume is absolutely on the same track. Not so much a book as a hymn to the truffle experience, it's all here. Learn how the Romans esteemed the big T, follow its progress across the plates of centuries, gaze at the mouth-moistening pictures, and then put your boots on and start looking. Truffle heaven is here. With all-courses recipes from leading truffle-meister Patrick Jaros, who's worked with Munich superchef Eckhart Witzigmann, you too can be a gourmet god. Forget the Lottery, forget the holy grail, somewhere there are truffles with your name on. The Gold Rush has nothing on this.