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Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom Hardcover – January 4, 2008
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“[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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Top Customer Reviews
If you're thinking about undertaking truffle culture in North America, this book will not be much help. It has much to say about how people have been successful in Europe and New Zealand but essentially nothing about the U.S. This is unfortunate as there are a number of successful truffieres in Oregon, North Carolina and Tennessee. It would have been good to talk about their efforts/methods. The book would have been more helpful if the authors had captured some of the experience and wisdom embodied in Dr. Charles Lefevre of New World Truffieres. He's the preeminent North American truffle expert.
More particularly, it is THE definitive work, so far, as regards the black Perigord truffle (or tuber melanosporum) and the white Italian truffle (or tuber magnatum), not to mention the many world regional variants such as African desert truffles or Oregon native truffles. As the black truffle currently runs about $1,000.00 per pound, and the Italian white runs about $3,000.00 per pound, this book would obviously be of interest to anyone wanting a legal high cash crop.
"Taming the Truffle" is, in addition, filled with fascinating information, not limited to such tidbits as the name of the French chef who first paired the Perigord truffle with foie gras, or the unsettling fact that in the 1970s, French scientists did such an inadequate job of isolating t. melanosporum spores that they mistakenly inoculated thousands of hectares of tree seedlings with the less valuable and more virulent t. brumale spore system, thus ruining France's attempts at restoring her indigenous truffieres.
Most valuable, at least for the prospective grower, is that this book gives the clearest information that I have seen as to the terroir and growing conditions of t. melanosporum and t. magnatum, together with an exhaustive bibliography of just about everything written (popular or scientific) on the subject of truffles.
This is not to say, however, that with this book, thousands of dollars worth of inoculated seedlings, and a few tons of calcium carbonate strewn on the ground, one will start digging up truffles in five to ten years.Read more ›
Most Recent Customer Reviews
Excellent book! Very current information and beautiful pictures.Published 4 months ago by linda gallacher
Amazing, well write book. I would recommend it for anyone that wants to learn anything technical about truffles.Published 5 months ago by Joseph herzig
Good but slightly out of date. I wish it had more on the Oregon truffles and industry.Published 12 months ago by Brad Morse