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- Publié sur Amazon.com
This is a superlative book: well written, nicely printed and bound, and with a reasonable price for the value.
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. As the book points out in elaborate detail, the planting and care of a truffiere (or truffle farm) is a very knowledge intensive process, requiring an extensive practical experience in, among many other things, soil science, microbiology, mycology, arboriculture, agricultural management, plant pathology, and marketing.
But this book does a better job than anyone else I've seen of indicating the problems involved and the knowledge and skill set necessary to start a working truffiere.
While some reviewers have taken exception to the fact that the book does little to speak of U.S. truffieres, I look upon this as a feature, not a bug. The book's emphasis has been on the largely successful work of introducing truffle producing trees to Australia, Tasmania, and New Zealand. One could do far worse than the authors of "Taming the Truffle" have done. I do not see how they could have done any better than they have.