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Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond Hardcover – November 8, 2011
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“If you have that truffle craving and are not the recipient of a fat trust fund, you’re better off buying a truffle and cooking it yourself. . . . Patricia Wells comes to the rescue. . . . . A powerhouse cooking teacher and cookbook author.” (LATimes.com)
From the Back Cover
Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook—featuring lush color photographs and sixty delectable recipes
What delicacy is more revered or less understood than the black truffle? Its scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of truffle-hunting as they are eager to eat the truffles themselves. Patricia Wells explores the subject in depth, explaining how to capture the true flavors of this rarity, examining what to do with a single truffle, expanding and embellishing its extraordinary aroma, texture, flavor, and pure gastronomic pleasure. Drawing upon twenty-five years of hands-on research in Provence, the modern world’s capital of the black truffle, she offers sixty tried-and-true, well-tested recipes that capture the truffle’s exceptional and complex flavor.
Enjoy Creamy Polenta with Truffles and Poached Eggs for a weekend brunch. Dine on Seared Duck Breast with Truffled Sauce Poulette or Truffle Risotto with Parmesan Broth. For casual entertaining, try Pecorino-Romano and Truffle Pizza. And for a wonderful cold winter evening, whip up a batch of Pumpkin Soup with Truffle Cream, Curry, Pumpkin Seed Oil, and Truffles.
In addition to her recipes, Wells provides a range of menu suggestions and wine pairings, perfect for serving food with just a hint of truffle flavor or preparing a holiday feast for friends and family. The story and folklore behind the pursuit of truffles round out this extensive cookbook—perfect for connoisseurs and novices alike.
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While in culinary school, each group got a single can of truffle pieces. 36.00 per can. It actually goes a long way. We were able to make several different dishes with one can. I was hoping that this book had truffle dishes.
We had two tablespoons left in our can so for lunch we made tuna fish sandwiches for the restaurant (60); sold out in a blink. The flavor that the black truffle adds to any dish is really quite profound. I believe that everyone should try them at least once in their lifetime.
If you can pick up a used copy of this book for a few dollars, might prove a good buy. But in all honesty there are plenty free tried and true recipes on the internet. You might want to start there first.
This book also has interesting reads on the history of truffles. For me there are two recipes I'm going to add to my collection ad then donate the book to the local library for their book sales. Since I only paid 2.00 for the book I can say I'm happy with the purchase.