Taming the Truffle

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en Limba Engleză Carte Hardback – 02 Jan 2008
Whether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate.
The secrets of when, how, and where to collect truffles have benn 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.
Their enthusiasm and expertise leavened with wry humor, the authors explore the newest techniques; they describe the commercial species in detail along with their host plants, natural habitats, cultivation and mintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose.
Pursuit of the fungus that costs more than gold is not for the faint of heart nor for those in a hurry, as under ideal conditions, truffle production in artificial truffieres can begin after three years but results may not be seen until a decade after planting, and maximum yields not for another decade still. So there is time to read and prepare, and no better source than this one.
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ISBN-13: 9780881928600
ISBN-10: 0881928607
Pagini: 304
Ilustrații: 158 color photos, 11 drawings, 5 maps
Dimensiuni: 166 x 236 x 25 mm
Greutate: 0.77 kg
Ediția: New.
Editura: Timber Press (OR)

Textul de pe ultima copertă

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.


"The pleasure of truffles can be both gustatory and emotional; likewise, this book provides both substantial information and evocative folklore." -- Owen Dugan "Wine Spectator"
"I thoroughly enjoyed this book. It is a lovely luxurious book with many pictures and drawings. That the authors have a wonderful sense of humor is evident in the writing."
"A beautiful book from start to finish (think coffee table book in appearance, but with meat to it). No mycophile or gastronome passing through a bookshop would walk past the cover without picking it up! And the book is filled with high-quality color photographs. The prose matches the elegant pictures nicely, even humorously at times, and takes the reader through the history of truffle hunting and cultivation ... "Taming the Truffle" would certainly attract all levels of mycologists from beginner through advanced, but it has the allure and witty prose to inveigle those who never imagined they could share out love and interest in fungi."
"[The authors] reveal the state of the art and science of producing the 'ultimate mushroom' in a splendidly interesting and informative way...this book is outstanding."
"[T]his fascinating, lavishly illustrated volume...will keep the reader engrossed through site preparations, irrigation methods-and, yes, the actual tasting of the truffle."