Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom

Overview

The art and science of cultivating the fungus worth more than gold. The most comprehensive practical treatment of the gastronomic treasure to date, Taming the Truffle brings the latest research and decades of experience to enthusiasts and professionals alike, with coverage of the leading truffle areas including France, Italy, Spain, and Asia, and the newcomers: Australia, New Zealand, and the United States.

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Overview

The art and science of cultivating the fungus worth more than gold. The most comprehensive practical treatment of the gastronomic treasure to date, Taming the Truffle brings the latest research and decades of experience to enthusiasts and professionals alike, with coverage of the leading truffle areas including France, Italy, Spain, and Asia, and the newcomers: Australia, New Zealand, and the United States.

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Editorial Reviews

Wine Spectator
“The pleasure of truffles can be both gustatory and emotional; likewise, this book provides both substantial information and evocative folklore.”
— Owen Dugan
Fungi
“A beautiful book from start to finish (think coffee table book in appearance, but with meat to it). No mycophile or gastronome passing through a bookshop would walk past the cover without picking it up! And the book is filled with high-quality color photographs. The prose matches the elegant pictures nicely, even humorously at times, and takes the reader through the history of truffle hunting and cultivation ... Taming the Truffle would certainly attract all levels of mycologists from beginner through advanced, but it has the allure and witty prose to inveigle those who never imagined they could share out love and interest in fungi.”
Journal of the Botanical Research of Texas
“I thoroughly enjoyed this book. It is a lovely luxurious book with many pictures and drawings. That the authors have a wonderful sense of humor is evident in the writing.”
Lavender
“The pleasure of truffles can be both gustatory and emotional; likewise, this book provides both substantial information and evocative folklore.”
Inoculum
“A beautiful book from start to finish (think coffee table book in appearance, but with meat to it). No mycophile or gastronome passing through a bookshop would walk past the cover without picking it up! And the book is filled with high-quality color photographs. The prose matches the elegant pictures nicely, even humorously at times, and takes the reader through the history of truffle hunting and cultivation ... Taming the Truffle would certainly attract all levels of mycologists from beginner through advanced, but it has the allure and witty prose to inveigle those who never imagined they could share out love and interest in fungi.”
Gastronomica
“I thoroughly enjoyed this book. It is a lovely luxurious book with many pictures and drawings. That the authors have a wonderful sense of humor is evident in the writing.”
Wine Spectator - Owen Dugan
“The pleasure of truffles can be both gustatory and emotional; likewise, this book provides both substantial information and evocative folklore.”
From the Publisher
“[T]his fascinating, lavishly illustrated volume…will keep the reader engrossed through site preparations, irrigation methods—and, yes, the actual tasting of the truffle.”

“[The authors] reveal the state of the art and science of producing the ‘ultimate mushroom’ in a splendidly interesting and informative way…this book is outstanding.”

“Even if you don’t crave growing truffles, this informative and highly readable book reveals the fascinating mysteries, lore, and biology of this ultimate food better than any other book in English. It is a paragon of science written for the interested layperson.”

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Product Details

  • ISBN-13: 9780881928600
  • Publisher: Timber Press, Incorporated
  • Publication date: 1/15/2008
  • Pages: 304
  • Sales rank: 509,643
  • Product dimensions: 6.38 (w) x 9.33 (h) x 0.94 (d)

Meet the Author

Gordon Brown has collaborated with Ian Hall on two books prior to Taming the Truffle.

Ian R. Hall has traveled widely and his knowledge of mushroom cultivation is international in scope. His firm, Truffles & Mushrooms Consulting Ltd., aims to further the cultivation of edible ectomycorrhizal mushrooms. He also directs the activities of Symbiotic Systems N.Z. Ltd, a company that studies the beneficial effects of mycorrhizas in forestry. Hall has published on a variety of topics in addition to edible mushrooms and mycorrhizas, including the pathology of grasses oversown into tussock grasslands and greenhouse design. He completed his PhD at New Zealand's Otago University, where he studied with Geoff Baylis. After his post-doctoral fellowship with Jim Gerdemann at Illinois University, Hall returned to New Zealand to work as an applied mycologist and plant pathologist with the Ministry of Agriculture and Fisheries (MAF Technology).

Alessandra Zambonelli is a foremost Italian expert on truffles. She holds a Ph.D. from the University of Bologna, where she teaches mycology and applied plant pathology. Widely published, Zambonelli is the president of the Italian Mycological Association.

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