Who doesn’t love truffles? I’m a sucker for them.
I’ve been reading Cooking with Truffles: A Chef’s Guide by Susi Gott Seguret, demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasion. Recipes in the book are enhanced by this remarkably pungent ingredient, but also stand well on their own. Anecdotes and photos throughout bring a cookbook that’s a true feast for the senses.
The cookbook also includes an introduction to truffle history—both at home and abroad—as well as truffle science and geography, and notes on taste profiles and seasonality.
The recipes are great – surely creates a desire to experiment with truffles
Here’s a quick recipe curtiousy of Hatherleigh Press, photo by Susi Gott Seguret:
Truffled Quick Bread
1 1/4 Cup Flour
1 Tablespoon Baking Powder
1/3 Cup Olive Oil
1/3 Cup Milk
1 Teaspoon Salt
1 Ounce grated truffle
A quick and easy bread to bake on any day of the week.
Mix together wet ingredients, beginning with the eggs/ Add the dry ingredients and stir the grated truffles. Pour into a greased baking dish and bake in the oven at 350 degrees for a scant 40 minutes, or until done. Serve warm with butter.
Looking to make more truffle goodness? Buy the book on Amazon!