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Truffles: Ultimate Luxury, Everyday Pleasure

Truffles: Ultimate Luxury, Everyday Pleasure

by JudithSutton (Author), RosarioSafina (Author)

  • Used

    Hardcover 2002

    $10.43
Synopsis

Truffles have long reigned as the gold standard of edible fungi, the supreme culinary delicacy. Yet increased availability of derivative products - truffle oils, pastes, and flour - which deliver the flavor without the cost, have given this luxurious ingredient a new accessibility and fresh creative possibilities. Written by the world's largest truffle importer and a veteran chef, this new book explains truffle mystique, history, and varieties, and provides all the information needed to buy and prepare truffles and truffle products. With more than 125 recipes for all occasions, including signature dishes from such star restaurants as Daniel, Babbo, Pichalre, and Emeril's, it illustrates how versatile, simple, and affordable cooking with truffles can be. Featuring such comfort food dishes as Penne with Truffle Cheese (the ultimate mac and cheese ), this lavishly photographed cookbook/guide reveals how one of the world's culinary luxuries can now grace any table, any time.

$10.43

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More Information

Format: Hardcover
 Pages: 256
 Publisher: John Wiley & Sons
Published: 13 Dec 2002
ISBN 10: 0471225088
ISBN 13: 9780471225089

Media Reviews
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)
Author Bio
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.