Simply truffles

Publisher review:
Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook – featuring lush color photographs and sixty delectable recipes.
What delicacy is more revered or less understood than the black truffle? Its scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of truffle-hunting as they are eager to eat the truffles themselves. Patricia Wells explores the subject in depth, explaining how to capture the true flavors of this rarity, examining what to do with a single truffle, expanding and embellishing its extraordinary aroma, texture, flavor, and pure gastronomic pleasure. Drawing upon twenty-five years of hands-on research in Provence, the modern world’s capital of the black truffle, she offers sixty tried-and-true, well-tested recipes that capture the truffle’s exceptional and complex flavor.
Enjoy Creamy polenta with truffles and poached eggs for a weekend brunch. Dine on Seared duck breast with truffled sauce poulette or Truffle risotto with parmesan broth. For casual entertaining, try Pecorino-Romano and truffle pizza. And for a wonderful cold winter evening, whip up a batch of Pumpkin soup with truffle cream, curry, pumpkin seed oil, and truffles.
In addition to her recipes, Wells provides a range of menu suggestions and wine pairings, perfect for serving food with just a hint of truffle flavor or preparing a holiday feast for friends and family. The story and folklore behind the pursuit of truffles round out this extensive cookbook – perfect for connoisseurs and novices alike.

Index:
- Foreword, Joël Robuchon.
- Preface.
- Introduction.
- Truffle time line.
- Truffle menus.
- Opening acts.
- Salads.
- Soups.
- Eggs and cheese.
- Pasta, rice, and grains.
- Fish, shellfish, and poultry.
- Vegetables.
- Bread.
- The pantry.

About the author:
Patricia Wells is a journalist, author, and teacher who runs a popular cooking school – At Home with Patricia Wells – in Paris and Provence. The French government has honored her as a Chevalier de l’Ordre des Arts et des Lettres, recognizing her contribution to French culture. A former New York Times reporter, she is the only foreigner and only woman to serve as restaurant critic for a major French publication, L’Express. For more than twenty-five years she was the global restaurant critic for the International Herald Tribune. She is author or co-author of several awarded books:
- The Provence cookbook.
- Patricia Wells at home in Provence.
- Simply French.
- Vegetable harvest.
- The Paris cookbook.
- We’ve always had Paris... and Provence.
- Recettes des marchés et restaurants de Paris.
- L’atelier of Joël Robuchon (in French L’atelier de Joël Robuchon).
- Le meilleur et le plus simple de Robuchon.
- Les promenades d’un gourmande.
- Les 200 meilleures recettes de bistrot.
- Ma cuisine en Provence.
- Trattoria.
- Simply truffles.