Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay $3,000 a pound to possess them. They turn into quivering puddles in their presence. Why? An exploration into the world of truffles, the food that has captured hearts, imaginations, and palates worldwide.
Personally overwhelmed by the all-encompassing scent of a freshly dug truffle, Jacobsen...determines to find the secrets behind the subterranean fungus ... A worldwide catalog of truffle resources invites exploration, and some recipes give ideas for using the bounty.
... an engaging work that blends history with travel and food writing ... Jacobsen delves into the sometimes twisting history of this food, as well as into the science that makes truffle farming possible. Even as he examines the fungi’s complex history and analyzes questions about who gets access to truffles, Jacobsen’s writing remains accessible, unlike the costly object of his desire ... a compelling story, but Jacobsen doesn’t leave readers empty-handed when the tale ends. The book also includes a glossary of truffle types, resources for acquiring your own truffles and recipes for after the decadent fungi arrives. It’s an appropriate finish to a delicious book.
