Here Elisabeth Luard captures the essence of the truffle's almost magical power.
On a more practical level, she also shows the reader how to get the very best from truffles, whether this means slivering a truffle over a tangle of home-made pasta, inserting delicate slices beneath the skin of a poulet de Bresse or even simply baking a truffle in a jacket of leftover bread-dough.
The book not only provides a mouthwatering collection of authentic regional and classic recipes and a fascinating and occasionally eccentric account of truffle-hunting, it also includes a gazetteer of the places where truffles are to be found, recommends the key markets where they are to be bought and gives details of growers engaging in modern trufficulture - making it essential reading for sophisticated gourmet travellers and for all those who are, quite simply, prepared to be seduced by what is surely the ultimate gastronomic experience.
- Format: Hardback
- Pages: 176 pages, Over 50 colour and b/w photographs
- Publisher: Frances Lincoln Publishers Ltd
- Publication Date: 01/10/2006
- Category: Cookery by ingredient
- ISBN: 9780711224933