Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond (Anglais) Relié – 8 novembre 2011
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“Patricia Wells may be the highest American authority on French food since Julia Child.”
“[Wells] knows the edible landscape better than anybody.”
—Los Angeles Times
In her landmark cookbook, Simply Truffles, celebrated author and renowned cooking school teacher Patricia Wells shares the secrets behind the mysterious black truffle—offering foodies, culinary students, Francophiles, and everyone who loves French cooking a wealth of truffle lore, wine pairings, lush, full-color photographs, and more than fifty outstanding recipes, all good enough to stand on their own, with or without truffles. From Creamy Polenta with Truffles and Poached Eggs to Truffled Croque Monsieur to Pecorino-Romano and Truffle Pizza, Simply Truffles is more than just a cookbook—it’s a complete guide to one of the world’s rarest delicacies.
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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.