Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond - Hardcover

Wells, Patricia

Hardcover

ISBN 10: 006191519X ISBN 13: 9780061915192

Publisher: William Morrow Cookbooks, 2011

Synopsis

"Patricia Wells may be the highest American authority on French food since Julia Child."
--People

"[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.

About this title

Review:

"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

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.

About this edition

• Publisher: William Morrow Cookbooks
• Publication date: 2011
• ISBN 10: 006191519X
• ISBN 13: 9780061915192
• Binding: Hardcover
• Number of pages: 208