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Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom

by

Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom Cover

 

Synopses & Reviews

Publisher Comments:

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 trufle 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.

Book News Annotation:

Applied mycologist/plant pathologist Hall (coauthor, Edible and Poisonous Mushrooms of the World, Timber Press 2003) grows truffles in New Zealand for out-of-season Northern Hemisphere markets. Along with another New Zealander and an Italian truffle expert, he traces the history, identification, cultivation of, and nationalistic debates over this pricey gourmet food, then offers advice on how to establish a truffire and reap its rewards until artificial production efforts succeed. Illustrations include natural and managed truffle areas. Appendices add information on host plants (e.g., Douglas fir for Oregon black truffles), climatic data for selected truffles and producing areas, and truffle resources. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

The art and science of cultivating the fungus worth more than gold. The most comprehensive practical treatment of the gastronomic treasure to date, Taming the Truffle 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.

Synopsis:

Whether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate.

The secrets of when, how, and where to collect truffles have benn 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.

Their enthusiasm and expertise leavened with wry humor, the authors explore the newest techniques; they describe the commercial species in detail along with their host plants, natural habitats, cultivation and mintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose.

Pursuit of the fungus that costs more than gold is not for the faint of heart nor for those in a hurry, as under ideal conditions, truffle production in artificial truffieres can begin after three years but results may not be seen until a decade after planting, and maximum yields not for another decade still. So there is time to read and prepare, and no better source than this one.

About the Author

Ian Hall is a scientist with Crop and Food Research in New Zealand, specializing in edible mushrooms and mycorrhizas.

Product Details

ISBN:
9780881928600
Author:
Hall, Ian
Publisher:
Timber Press (OR)
Author:
Zambonelli, Alessandra
Author:
Brown, Gordon
Author:
Hall, Ian R.
Subject:
Vegetables
Subject:
Mushrooms
Subject:
Truffles
Subject:
Truffle culture.
Subject:
NATURE / Mushrooms
Subject:
History
Subject:
Life Sciences - Horticulture
Subject:
GARDENING / Vegetables
Subject:
Plants - Mushrooms
Subject:
Gardening-History and Theory
Subject:
Gardening : General
Copyright:
Edition Description:
Hardback
Publication Date:
20080131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
304
Dimensions:
9.28x6.54x.99 in. 1.74 lbs.

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Related Subjects

Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Home and Garden » Gardening » General
Religion » Comparative Religion » General
Science and Mathematics » Botany » General
Science and Mathematics » Botany » Mushrooms
Science and Mathematics » Nature Studies » Botany
Science and Mathematics » Nature Studies » Mushrooms and Fungi

Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom Used Hardcover
0 stars - 0 reviews
$29.95 In Stock
Product details 304 pages Timber Press (OR) - English 9780881928600 Reviews:
"Synopsis" by ,
The art and science of cultivating the fungus worth more than gold. The most comprehensive practical treatment of the gastronomic treasure to date, Taming the Truffle 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.
"Synopsis" by ,

Whether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate.

The secrets of when, how, and where to collect truffles have benn 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.

Their enthusiasm and expertise leavened with wry humor, the authors explore the newest techniques; they describe the commercial species in detail along with their host plants, natural habitats, cultivation and mintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose.

Pursuit of the fungus that costs more than gold is not for the faint of heart nor for those in a hurry, as under ideal conditions, truffle production in artificial truffieres can begin after three years but results may not be seen until a decade after planting, and maximum yields not for another decade still. So there is time to read and prepare, and no better source than this one.

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