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Truffle: A Global History
Contributor(s): Nowak, Zachary (Author)
ISBN: 1780234368     ISBN-13: 9781780234366
Publisher: Reaktion Books
OUR PRICE:   $18.95  
Product Type: Hardcover
Published: May 2015
* Not available - Not in print at this time *
Additional Information
BISAC Categories:
- Cooking | History
- Cooking | Specific Ingredients - Vegetables
Dewey: 641.658
Series: Reaktion Books - Edible
Physical Information: 0.8" H x 5" W x 7.8" (0.80 lbs) 128 pages
 
Descriptions, Reviews, Etc.
Publisher Description:
What is a truffle? Is it the 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 world's pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine.

Nowak traces the truffle'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 truffle'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 truffle's mysterious, rich, and savory allure.


Contributor Bio(s): Nowak, Zachary: - Zachary Nowak is pursuing his doctorate in the American Studies program at Harvard University. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in the central Italian city of Perugia. He is the translator of Paolo Belardi's Why Architects Still Draw and the editor and translator of Antonio Mattozzi's Inventing the Pizzeria.