Truffles: Ultimate Luxury, Everyday Pleasure

Overview

Cooking with Nature’s Rarest Treasure

Now you can make luxury a part of everyday dining, with delicious truffle-based dishes that only taste expensive. From truffle butters, oils, and cheeses to pastas, honey, and flour, this book shows you how to use the lure of truffles to create magical meals that are triumphs of easy yet affordable elegance.

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Overview

Cooking with Nature’s Rarest Treasure

Now you can make luxury a part of everyday dining, with delicious truffle-based dishes that only taste expensive. From truffle butters, oils, and cheeses to pastas, honey, and flour, this book shows you how to use the lure of truffles to create magical meals that are triumphs of easy yet affordable elegance.

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Editorial Reviews

From the Publisher
The intimidating truffle of restaurant cuisine gets the home treatment in the attractive guide to using a variety of truffle products as well as the fungus itself.  Safina, president of a company that imports truffles and other foods, and food writer Sutton cogently describe the history, cultivation, and types of truffles and truffle products before presenting over 100 recipes for soups, appetizers, entrees, etc.  The explanation of truffle types and guidelines on buying are extremely useful, especially for the more affordable products like truffle butter and cheese, which may be even less well known than the fungus.  The book lives up to its title, with some recipes slathering on the luxury in restaurant fashion.  But many are simple, delicious, and entirely doable in a home kitchen, even on a weeknight.  Despite Safina’s commercial connections, the book is free of advertising.  The one caveat is the steep price, not atypical of recent cookbooks.  There are few books available on this subject, but libraries that own The Joy of Truffles, and Foie Gras: Recipes for Divine Indulgence may still want to consider this. (Sutton has been LJ’s cookery columnist for many years. –Ed.) Devon Thomas, Hass MS&L, Ann Arbor, MI (Library Journal, February 2003)
Library Journal
The intimidating truffle of restaurant cuisine gets the home treatment in this attractive guide to using a variety of truffle products as well as the fungus itself. Safina, president of a company that imports truffles and other foods, and food writer Sutton cogently describe the history, cultivation, and types of truffles and truffle products before presenting over 100 recipes for soups, appetizers, entr es, etc. The explanation of truffle types and guidelines on buying are extremely useful, especially for the more affordable products like truffle butter and cheese, which may be even less well known than the fungus. The book lives up to its title, with some recipes slathering on the luxury in restaurant fashion. But many are simple, delicious, and entirely doable in a home kitchen, even on a weeknight. Despite Safina's commercial connections, the book is free of advertising. The one caveat is the steep price, not atypical of recent cookbooks. There are few books available on this subject, but libraries that own The Joy of Truffles or Katherine Alford's Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence may still want to consider this. [Sutton has been LJ's cookery columnist for many years.-Ed.]-Devon Thomas, Hass MS&L, Ann Arbor, MI Copyright 2003 Cahners Business Information.
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Product Details

  • ISBN-13: 9780471225089
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/1/2002
  • Edition number: 1
  • Pages: 272
  • Product dimensions: 8.21 (w) x 10.43 (h) x 0.83 (d)

Meet the Author

ROSARIO SAFINA is the president of Urbani USA, the world?s largest importer of truffles and other gourmet foods.

JUDITH SUTTON is a veteran chef and food writer and the author of Champagne & Caviar & Other Delicacies.

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Table of Contents

PART I: TRUFFLES: AN INTRODUCTION.

Introduction.

A Brief History of Truffles.

Alba, Perigord, and Beyond: White and Black Truffles, and Other Relatives.

Oak Trees and Dogs: How Truffles Grow and Are Harvested.

Deep in the Heart of Texas: Inoculated Trees and Other Truffle Experiments.

Buying, Storing, and Serving Truffles.

Truffle Products: Affordable Luxuries.

PART II: RECIPES.

Appetizers and Small Bites.

Soups.

Salads.

Pasta, Rice, and Polenta.

Fish, Poultry, and Meat.

Pizza, Focaccia, and Panini.

Eggs and Cheese.

Vegetables.

Sources.

Bibliography.

Index.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted January 18, 2003

    Rare, Expensive, Ugly and Delicious

    By Bill Marsano This book is a bit of a heartbreaker in these tight economic times: The best truffles--the revered white truffles of Alba, in Northern Italy--were going for about $90 an ounce the last time I looked, or dared to look. Still, it's a good read. If you (like most of us) can't afford truffles but (like some of us) are still entranced by them, this books counts as 'armchair dining.' And if you can afford these gems, this book will help you buy intelligently. Not only are there many different kinds of truffle but these days 'counterfeit' truffles--second- or third-raters dragged in from Hungary and China--have been sneaked onto the market. The lore you need to to tell them apart (and what to do with them when you buy) is here presented by Rosario Safina, president of Urbani USA, the world's largest truffle importer. Safina and his co-auther, Judith Sutton, do a good job of presenting both information and recipes. Apart from genuinely useful information, they also impart some truly strange facts. Considering what truffles fetch on the market today, is it not strange for example that not so many years ago people were ashamed to eat them? They were poor folks' food--ugly, strong-smelling fungi hunted out by dogs and dug up from underground. Well, there was a time when New Englanders felt the same way about another poverty dish--lobster.

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