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Annotations:
Here Elisabeth Luard captures the essence of the truffle's almost magical power. On a more practical level, she also shows the reader how to get thevery best from truffles, whether this means slivering a truffle over a tangle of homemade pasta, inserting delicate slices beneath the skin of a poulet de Bresse or even simply baking a truffle in a jacket of leftover bread-dough.
Publisher's Remarks:
The book not only provides a mouthwatering collection of authentic regional and classic recip es and a fascinating and occasionally eccentric account of truffle-hunting, it also includes a gaz etteer of the places where truffles are to be foun d, recommends the key markets where they are to be bought and gives details of growers engaging in
Product Detail:
Author: Luard, Elizabeth
Photographer: Heseltine, John
Publisher: Frances Lincoln Ltd, Oct-2006
Content Language: English
Book,
Hardcover: 176 pages
Weight: 1.
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