The joy of truffles

Patrik Jaros, Raffaella und Raoul Manuel Schnell

Hunting for truffles is like hunting for buried treasure - the subterranean tubers, which for centuries found their way only to the dining tables of the nobility, are rarer and more special than ever. "The Joy of Truffles" tells the story of a delicacy that was already prized by the ancient Greeks and Romans, with tales of truffle woods, truffle pigs and truffle hunters, of "fake" truffles and the right truffle weather. In ninety specially selected recipes, top Munich chef Patrik Jaros shows the remarkable versatility of the truffle in cooking, from starters, via main courses with pasta, meat or fish, to desserts. 

Sprache: englisch