Taming the Truffle

Eric Ripert, Executive Chef/Co-Owner of New York’s renowned Le Bernardin, and coauthor of On the Line (Artisan Books, 2008) proclaims:

“I love truffles; they are one of the most mystical, mysterious and delicious gifts from Mother Earth. I always thought that no one would ever be able to codify and demystify this magical mushroom. But Taming the Truffle has done so beautifully. Every knowledgeable gourmet must read Taming the Truffle in order to understand and appreciate this rare fungus even more.” ~Eric Ripert

If you have ever held a truffle up to your nose, you know that the quality is in its aroma. But do you know how to distinguish the characteristics of an Italian White Truffle, Oregon Black Truffle, or Asiatic Truffle? Do you know the captivating history behind these fascinating treasures—from the golden age, to the collapse of truffle production, to today’s thriving market tapping into new techniques?

Taming the Truffle is the most comprehensive practical treatment of the gastronomic treasure to date; the art and science of the high-stakes pursuit come together. Anyone with desire to expand their culinary wisdom will need this book on their shelf!