Warriors B2G1 Free
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Q&A | May 11, 2015

    Heidi Pitlor: IMG Powell’s Q&A: Heidi Pitlor



    Describe your latest book. My novel, The Daylight Marriage, is about a wife and mother who goes missing one day. The narrative alternates between... Continue »
    1. $17.47 Sale Hardcover add to wish list

      The Daylight Marriage

      Heidi Pitlor 9781616203689

    spacer
Qualifying orders ship free.
$29.95
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Botany- Mushrooms
9 Remote Warehouse Nature Studies- Mushrooms and Fungi

More copies of this ISBN

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:

What is a truffle? Some see it as the apotheosis of the mushroom; some cultures believe that thunderclaps produce the esteemed, delectable fungus. Having a rather uninviting appearance, it is probably most famous as a prized, luxurious ingredient in the kitchen. Scientists, despite having succeeded in sequencing the truffleand#8217;s genome, are still determining many aspects of its existence. The truffle has a powerful hold over us, is renowned for many features beyond taste, and is often used in perfume. But few know the history and origins of this coveted plant.

Zachary Nowak delves into the history and fame of the truffle in Truffle: A Global History, relating its journey from the Far East to European and American kitchens. He compares the truffleand#8217;s origins and history in the Old World to its growing prominence in the New World, along the way showing the growth and dynamism of modern Western cuisine and food cultures.

Synopsis:

What is a truffle? Is it the and#252;ber-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the worldand#8217;s pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffleand#8217;s intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine.

and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160; and#160;

Nowak traces the truffleand#8217;s journey from the kitchens of East Asia to those of Europe and the Americas. Balancing cultural, historical, and scientific perspectives, he offers a thorough and complete portrait of this many-sided mushroom. By comparing the truffleand#8217;s history in the Old World with its growing prominence in the New World, he tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique and fascinating book is a must-read for chefs, food historians, and anyone ever drawn by the truffleand#8217;s mysterious, rich, and savory allure.and#160;

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.

About the Author

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

Table of Contents

Introduction: A Shy Fungus, the Jewel of Cuisine

1. Truffles in the Sand

2. The Fall and Rise of the Truffle

3. Mycological Diplomacy

4. France and Gastrochauvinism

5. The Wandering Truffle

6. The Future of Fungi

and#160;

Truffle Identification

Recipes

Select Bibliography

Websites and Associations

Acknowledgements

Photo Acknowledgements

Index

Product Details

ISBN:
9780881928600
Author:
Hall, Ian
Publisher:
Timber Press (OR)
Author:
Brown, Gordon
Author:
Hall, Ian R.
Author:
Nowak, Zachary
Author:
Zambonelli, Alessandra
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
Series:
Reaktion Books - Edible
Publication Date:
20080131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
40 color plates, 20 halftones
Pages:
304
Dimensions:
7.75 x 4.75 in

Other books you might like

  1. The Chief Culprit: Stalin's Grand... New Trade Paper $26.95
  2. Mistress of the Monarchy: The Life... Used Hardcover $9.95
  3. The Irregulars: Roald Dahl and the... Used Trade Paper $5.95
  4. Molecular Gastronomy: Exploring the... Used Trade Paper $11.95
  5. Trees, Truffles, and Beasts: How... New Trade Paper $33.75
  6. Field Guide to North American... New Trade Paper $17.99

Related Subjects

Arts and Entertainment » Art » General
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 ,

What is a truffle? Some see it as the apotheosis of the mushroom; some cultures believe that thunderclaps produce the esteemed, delectable fungus. Having a rather uninviting appearance, it is probably most famous as a prized, luxurious ingredient in the kitchen. Scientists, despite having succeeded in sequencing the truffleand#8217;s genome, are still determining many aspects of its existence. The truffle has a powerful hold over us, is renowned for many features beyond taste, and is often used in perfume. But few know the history and origins of this coveted plant.

Zachary Nowak delves into the history and fame of the truffle in Truffle: A Global History, relating its journey from the Far East to European and American kitchens. He compares the truffleand#8217;s origins and history in the Old World to its growing prominence in the New World, along the way showing the growth and dynamism of modern Western cuisine and food cultures.

"Synopsis" by ,
What is a truffle? Is it the and#252;ber-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the worldand#8217;s pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffleand#8217;s intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine.

and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160; and#160;

Nowak traces the truffleand#8217;s journey from the kitchens of East Asia to those of Europe and the Americas. Balancing cultural, historical, and scientific perspectives, he offers a thorough and complete portrait of this many-sided mushroom. By comparing the truffleand#8217;s history in the Old World with its growing prominence in the New World, he tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique and fascinating book is a must-read for chefs, food historians, and anyone ever drawn by the truffleand#8217;s mysterious, rich, and savory allure.and#160;

"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.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.