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200 × 130 × 8 mm
168 pages
58 illustrations, 48 in colour
01 Apr 2015

Truffle A Global History Zachary Nowak

What is a truffle? Is it the highest order of fungal foods, above the many mushrooms we eat? Despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world’s pantry. Truffle digs deep into the story of this unlikeliest of luxury items, exploring the truffle’s intoxicating hold on our senses and how its distinctive flavour has become an instant indication of haute cuisine.

Zachary Nowak traces the truffle’s journey from the woodlands of France, Italy and Australia to the kitchens of East Asia, Europe and the Americas. Comparing the history of this shy fungus in the Old World with its growing prominence in the New World 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 book is a must-read for chefs, food historians and anyone who has ever been drawn by the truffle’s mysterious, rich and savoury allure.

‘The truffle is one of the world's most prized ingredients, and this delightful book details its history.’ — IVU Online News

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Zachary Nowak is Associate Director for the Food Studies Program at the Umbra Institute in Perugia, Italy.

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
Truffle Identification
Select Bibliography
Websites and Associations
Photo Acknowledgements