Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond

by Patricia Wells

HarperCollins | November 8, 2011 | Hardcover

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“Patricia Wells may be the highest American authority on French food since Julia Child.”
People

“[Wells] knows the edible landscape better than anybody.”
Los Angeles Times

In her landmark cookbook, Simply Truffles, celebrated author and renowned cooking school teacher Patricia Wells shares the secrets behind the mysterious black truffle—offering foodies, culinary students, Francophiles, and everyone who loves French cooking a wealth of truffle lore, wine pairings, lush, full-color photographs, and more than fifty outstanding recipes, all good enough to stand on their own, with or without truffles. From Creamy Polenta with Truffles and Poached Eggs to Truffled Croque Monsieur to Pecorino-Romano and Truffle Pizza, Simply Truffles is more than just a cookbook—it’s a complete guide to one of the world’s rarest delicacies.

Format: Hardcover

Dimensions: 224 pages, 8 × 8 × 0.8 in

Published: November 8, 2011

Publisher: HarperCollins

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 006191519X

ISBN - 13: 9780061915192

Found in: Food and Drink

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– More About This Product –

Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond

Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond

by Patricia Wells

Format: Hardcover

Dimensions: 224 pages, 8 × 8 × 0.8 in

Published: November 8, 2011

Publisher: HarperCollins

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 006191519X

ISBN - 13: 9780061915192

From the Publisher

“Patricia Wells may be the highest American authority on French food since Julia Child.”
People

“[Wells] knows the edible landscape better than anybody.”
Los Angeles Times

In her landmark cookbook, Simply Truffles, celebrated author and renowned cooking school teacher Patricia Wells shares the secrets behind the mysterious black truffle—offering foodies, culinary students, Francophiles, and everyone who loves French cooking a wealth of truffle lore, wine pairings, lush, full-color photographs, and more than fifty outstanding recipes, all good enough to stand on their own, with or without truffles. From Creamy Polenta with Truffles and Poached Eggs to Truffled Croque Monsieur to Pecorino-Romano and Truffle Pizza, Simply Truffles is more than just a cookbook—it’s a complete guide to one of the world’s rarest delicacies.

From the Jacket

Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook—featuring lush color photographs and sixty delectable recipes

What delicacy is more revered or less understood than the black truffle? Its scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of truffle-hunting as they are eager to eat the truffles themselves. Patricia Wells explores the subject in depth, explaining how to capture the true flavors of this rarity, examining what to do with a single truffle, expanding and embellishing its extraordinary aroma, texture, flavor, and pure gastronomic pleasure. Drawing upon twenty-five years of hands-on research in Provence, the modern world’s capital of the black truffle, she offers sixty tried-and-true, well-tested recipes that capture the truffle’s exceptional and complex flavor.

Enjoy Creamy Polenta with Truffles and Poached Eggs for a weekend brunch. Dine on Seared Duck Breast with Truffled Sauce Poulette or Truffle Risotto with Parmesan Broth. For casual entertaining, try Pecorino-Romano and Truffle Pizza. And for a wonderful cold winter evening, whip up a batch of Pumpkin Soup with Truffle Cream, Curry, Pumpkin Seed Oil, and Truffles.

In addition to her recipes, Wells provides a range of menu suggestions and wine pairings, perfect for serving food with just a hint of truffle flavor or preparing a holiday feast for friends and family. The story and folklore behind the pursuit of truffles round out this extensive cookbook—perfect for connoisseurs and novices alike.

About the Author

Patricia Wells is a journalist, author, and teacher who runs the popular cooking school At Home with Patricia Wells in Paris and Provence. She has won four James Beard Awards and the French government has honored her as a Chevalier de l'Ordre des Arts et des Lettres, recognizing her contribution to French culture. A formerNew York Timesreporter, she is the only foreigner and the only woman to serve as restaurant critic for a major French publication,L'Express. She served as the global restaurant critic for theInternational Herald Tribunefor more than twenty-five years. She lives in Paris and Provence with her husband, Walter Wells.

Editorial Reviews

“If you have that truffle craving and are not the recipient of a fat trust fund, you’re better off buying a truffle and cooking it yourself. . . . Patricia Wells comes to the rescue. . . . . A powerhouse cooking teacher and cookbook author.”