{"product_id":"cooking-with-truffles-a-chefs-guide-isbn-9781578268184","title":"Cooking with Truffles: A Chef's Guide","description":"\u003cb\u003eDiscover the magic of truffles! This is the ultimate primer for experimenting with this exquisite ingredient in over 150 mouth-watering recipes.\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003eTruffles, nature’s most celebrated culinary treasure, bring a new dimension to countless dishes, transforming the ordinary into the extraordinary.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUnlock the Secrets of Truffle Cooking\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWritten by renowned chef Susi Gott Séguret, this comprehensive guide demystifies the truffle for both professional and home chefs. Whether you're a seasoned culinary expert or an enthusiastic home cook, you'll find recipes that range from simple and approachable to sophisticated and sublime, all designed to suit every palate and occasion.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA Feast for the Senses\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\u003cb\u003eCooking with Truffles\u003c\/b\u003e\u003c\/i\u003e is more than just a cookbook; it's a journey into the world of truffles. Begin with an introduction to the rich history of truffles, both domestically and internationally. Explore the fascinating science and geography behind these prized fungi, and learn about their unique taste profiles and seasonality.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRecipes for Every Occasion\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom appetizers to main courses, and even desserts, this book offers a diverse array of recipes that highlight the versatility of truffles. And if you find yourself without a truffle in your pantry, fear not—many of the recipes stand well on their own, delivering delicious results with or without the truffle.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBeautifully Illustrated\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAnecdotes and stunning photographs throughout the book bring each recipe to life, making \u003ci\u003e\u003cb\u003eCooking with Truffles\u003c\/b\u003e\u003c\/i\u003e a true feast for the senses. The vivid imagery and engaging stories will inspire you to experiment and create your own truffle-infused masterpieces.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePerfect for Truffle Enthusiasts\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhether you’ve always been curious about truffles or are looking to elevate your culinary skills, \u003ci\u003e\u003cb\u003eCooking with Truffles: A Chef's Guide\u003c\/b\u003e\u003c\/i\u003e is your go-to resource. Satisfy your yearnings and impress your guests with dishes that showcase the unparalleled flavor and elegance of truffles.\"Truffles are mind-blowingly marvelous. And so is Susi Gott Séguret’s enticing new book \u003ci\u003eCooking with Truffles\u003c\/i\u003e.\" \u003cb\u003e—Frances Mayes,\u003c\/b\u003e author of \u003ci\u003eUnder the Tuscan Sun\u003c\/i\u003e and \u003ci\u003eSee You in the Piazza\u003c\/i\u003e \u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e \"In \u003ci\u003eCooking with Truffles\u003c\/i\u003e, Susi Gott Séguret explores this glorious fungus in ways that not only unwraps the mystery but unearths the path to mastery. Susi is writing for 'the chef who has been plunged unexpectedly into cooking with truffles,' but she also writes for an old kitchen hand. If you are fortunate enough to be in the kitchen with a truffle, fresh from the earth, then you must have this book.\" \u003cb\u003e—Mark Rosenstein,\u003c\/b\u003e author of \u003ci\u003eIn Praise of Apples\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"The sense of taste and the art of living are two qualities which cannot be improvised; they are cultivated, much like the truffle. Susi excels at both, with much generosity. I admire her culinary gifts, and above all, her talent in the art of transmitting and sharing her knowledge, of which this work is—once again—the perfect illustration.\" \u003cb\u003e—Edwige Regnier,\u003c\/b\u003e Director, Le Cordon Bleu Paris, \u003ci\u003eOrdre des Coteaux de Champagne\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"I don’t know anyone else in the culinary world who gives more generously of her time and talents; sharing her food, music and sense of purpose with so much enthusiasm.\" \u003cb\u003e—Jane Morgan Smith,\u003c\/b\u003e Truffles NC\u003cbr\u003e\u003cbr\u003e\"I have known Susi for many years, and can only say good things about her multiple skills: fabulous chef, fantastic instructor, incredible participant in our truffle events, and a great writer. And of course, a great personality and friend. This new recipe book truly does justice to the multiple ways truffles can be prepared and served.\" \u003cb\u003e—Franklin Garland,\u003c\/b\u003e Garland Truffles\u003cb\u003eSusi Gott Segurét \u003c\/b\u003ehoned her culinary expertise during a 20-year trek around Europe, obtaining a diploma in gastronomy from the Cordon Bleu and the Université de Reims. Founder and director of the Seasonal School of Culinary Arts, she is passionate about taste and how it extends from our palate into our daily lives. In the twelve years since its inception, she has employed over 60 chefs, beverage experts and growers to share their intimate knowledge of the ingredients they use to tickle the palate. Editor of 7 cookbooks, and contributor to several others, Susi has written extensively on a variety of culinary ventures for diverse publications. She is the author of \u003ci\u003eAppalachian Appetite\u003c\/i\u003e and \u003ci\u003eChild of the Woods\u003c\/i\u003e.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eTom Michaels\u003c\/b\u003e, a plant pathologist with a doctorate in mycology,  has brought the elusive Tuber melanosporum, grown in the unlikely hills  of East Tennessee, to chefs such as Daniel Boulud and other high profile  players in New York, Atlanta, Boston, and even Paris. He has been  featured in \u003ci\u003eThe New York Times, The Wall Street Journal,\u003c\/i\u003e and \u003ci\u003eGentleman’s  Quarterly\u003c\/i\u003e, among other notable publications. While his personal  production is—at time of writing—wound down to a  whisper, he continues to make discoveries and experiment with growing  techniques that will transform our world of truffles as we know it.","brand":"Hatherleigh Press","offers":[{"title":"Default Title","offer_id":46305024999653,"sku":"NP9781578268184","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781578268184.jpg?v=1767724109","url":"https:\/\/k12savings.com\/products\/cooking-with-truffles-a-chefs-guide-isbn-9781578268184","provider":"K12savings","version":"1.0","type":"link"}