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With over 115 recipes, covering an incredible assortment of appetizers, soups, salads, entrees, and side dishes of all sorts, including snacks, Truffles reveals the immense versatility of this celebrated cousin of the humble mushroom. With signature dishes from such star establishments as Restaurant Daniel, Cafe Boulud, Tru, No. 9 Park, Fleurs de Lys, Spiaggia, Felidia, and others, Truffles offers the best in restaurant fare as well as the latest in at-home cuisine. Entertain lavishly with the deliciously elegant Wild Mushroom Bisque with White Truffle Oil, Scallop-Truffle Napoleons with Creamed Leeks, or Raviolo with White Truffles and Golden Butter. Or for more relaxed dining, experience classic comfort food raised to an exalted level with Baked Penne with Truffle Cheese or with Mashed Potatoes with Mascarpone and Truffle Puree. A whole host of well-loved dishes enjoy added elegance with a simple truffles touch: Truffled Osso Bucco, Winter Squash Soup with Black Truffle, or Omelet with Black Truffles.
Also included are practical tips on buying and storing truffles, including insights on different types and grades, cleaning and cutting them, as well as expert wine recommendations for each dish. With a fascinating look at the colorful history of truffles and with beautiful photographs designed to inspire every cook, Truffles will show you how to make one of the worlds most treasured delicacies an inspiring and delicious addition to your everyday culinary repertoire. --This text refers to an out of print or unavailable edition of this title.
Each page is filled with information or a superb recipe.
I do wish they would talk more about using dried truffles.
Everyone hears about truffles (something about specially-trained pigs digging them up from beneath trees in France), but rarely encounters them in the wild or in most restaurants. Read morePublished on November 29, 2002
If you love truffles, this is a book to luxuriate in. The photography and text really capture why people go to such lengths for this funny-looking fungus. Read morePublished on November 27, 2002