The Truffle Book
Gareth Renowden explores the truffle forests of France and the truffle markets of Italy, discovers the new truffles of the American Northwest and the new plantations of Australia and New Zealand, and dispels a few myths along the way. There's advice on setting up a truffière, training a dog to find truffles, how to buy truffles and avoid expensive mistakes, and how to cook the defining truffle dishes.
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The Empire of the Senses
The Realm of the Roots
Dogs and Pigs but mainly Dogs
The Truffle Business
The Defining Dishes
The Truffle Tour
Grow Your Own
Acqualagna Alba Antonio Carluccio aroma and flavour Australia autumn baits bianchetto brulée Burgundy truffle Charles Lefevre chef chicken Chinese truffle Christina Wedén cooked cuisine desert truffles dish eaten eggs Europe experience find truffles flesh foie gras France French fresh truffle fruiting fungi gourmet ground harvested hazels hemisphere host plant hyphae infected Italian white truffle Italy kilo Limestone Hills looking Manjimup mushrooms mycorrhizae North nose oaks Oregon Oregon truffles Oregon white truffles Périgord black truffle Piedmont pigs plantations plenty porcini produce Provence real thing region restaurants risotto roots season seedling shaved skin slices smell soil southern spores summer truffle tartufo Tasmania taste there’s tonnes truf truffière truffle business truffle dogs truffle growers truffle hunter truffle market truffle oil truffle species truffles Tuber Tuber aestivum Tuber borchii Tuber indicum Tuber magnatum Tuber melanosporum Tuber uncinatum white truffle winter Zealand