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Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom
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About Taming The Truffle: The History, Lore, And Science
Product Description Whether the world’s best truffles come from Piedmont or Périgord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. As international mycologist Ian Hall and his colleagues have written, “Attempts at taming the truffle, of ordering its growth and harvest, now span the globe, and there has been some success in unlocking the secrets of what French researchers have aptly referred to as la grande mystique.” The secrets of when, how, and where to collect truffles have been passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here, in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. This extensively illustrated volume brings the latest research and decades of experience to enthusiasts and professionals alike, with coverage of the leading truffle areas including France, Italy, Spain, and Asia, and the newcomers: Australia, New Zealand, and the United States. The authors leaven their enthusiasm and expertise with wry humor, exploring the history and newest techniques. They describe in detail the commercial species and their host plants, natural habitats, cultivation, and maintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose. Production in truffle plantations can begin after only three years, but often the rewards may take more than a decade. So there is plenty of time to read and prepare, and no better resource than this one. From Booklist Anyone who’s ever tasted a fresh truffle appreciates firsthand the sensual, almost primitive, allure of this fungus’ unmistakable, powerful, penetrating perfume. Gourmets endlessly debate the relative virtues of Italy’s white truffle and France’s black truffle, but properly selected and prepared, either can gratify. Both the truffle’s rarity and the idiosyncrasy of its traditional harvesting with trained pigs or dogs to sniff out its underground lairs add to this mushroom’s allure. Demand for truffles and a decline in the annual harvest have caused prices to skyrocket, leading to fraudulent marketing and to increasing attempts to cultivate truffles beyond their wild habitats. The authors survey Europe’s, Asia’s, and America’s truffles and distinguish each subspecies’ biological and culinary characteristics. They lay out the problems and the successes of commercial truffle production. This is technically detailed and abstruse data, but aficionados, chefs, and cooking students can learn a lot here about these lords of the fungi realm. --Mark Knoblauch Review “Aficionados, chefs, and cooking students can learn a lot here about these lords of the fungi realm.” —Booklist “Even if you don’t crave growing truffles, this informative and highly readable book reveals the fascinating mysteries, lore, and biology of this ultimate food better than any other book in English. It is a paragon of science written for the interested layperson.” —Gastronomica “The pleasure of truffles can be both gustatory and emotional; likewise, this book provides both substantial information and evocative folklore.” —Wine Spectator “[The authors] reveal the state of the art and science of producing the ‘ultimate mushroom’ in a splendidly interesting and informative way. . . . This book is outstanding.” —Inoculum “This fascinating, lavishly illustrated volume. . . will keep the reader engrossed through site preparations, irrigation methods—and, yes, the actual tasting of the truffle.” —Lavender “Filled with high-quality color photographs. The prose matches the elegant pictures nicely, even humorously at times, and takes the reader through the history of truffle hunting and cultivation. . . . [It] would certainly attract all l
