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Truffles have a mysterious appeal about them, but the gourmet treats from a certain shop in New York have become dangerous, even deadly. In Imogen L. Jacobs' first case as a covert agent, she delves deep into the twists and turns of a global truffle business run by members of her family. Flesh and blood relationships, lifelong friendships, as well as nefarious connections with spy agencies, governments, and terrorist groups are interwoven into a multilayered tale of international intrigue, betrayal, and love. Join Imogen as the author's vivid imagination sweeps readers along on an entertaining ride--one that produces plenty of laughs and is generously peppered with steamy romance.
From the North celebrates the classic dishes of Nordic countries, while making them more accessible and approachable. The recipes come from Iceland, Sweden, Norway, Finland and Denmark among others.Katrín Björk was born in Iceland, lived in Denmark for 14 years, and now lives in New York. She is the founder of the blog Modern Wifestyle, and has a social media following over more than 11,000. Her recipes include Skyr Cake, which highlights traditional Icelandic yogurt and a crust of fresh fruit and nuts; Cured Goose Breast to cook an age-old Nordic dish in a more modern collection of herbs and spices; and Chanterelle Toast, which cooks mushrooms in Vermouth and lemon juice for a interesting and fresh flavor profile. Katrin's unique approach to old-fashioned favourites breathes new life to Nordic Cuisine.
Desert truffles are found in every known desert, irrespective of the habitat – cool or hot, loamy or acidic, sandy or heavy soil – the only common condition seems to be a limited supply of water. In contrast to ‘true’ truffles, desert truffles have evolved over time in different families, mainly within the order Pezizales. While in some arid areas, desert truffles have been traditionally used as food, in most regions interest has only recently been increasing, and truffles are now treasured for their nutritional value, as an income source and for research. This volume gives a comprehensive overview of the phylogeny, biology, mycorrhizal association, and distribution of desert truffles, their use, biochemical and medicinal properties, as well as their domestication and cultivation.
“Sumptuous photography . . . the minimalist dishes showcase a nearly infinite range of flavors and textures you can achieve with just a few ingredients.” —New York Daily News This beautiful guide to buying, storing, and cooking more than twenty varieties of wild and cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes. More than one hundred color photographs capture the unique characteristics and, indeed, the elegance, of each type of mushroom, providing tempting visuals for the dishes featured in the book. An evocative object in itself, A Cook’s Initiation into the Gorgeous World of Mushrooms will be equally at home on a gourmet’s kitchen countertop or in the hands of a nature lover. Recipes include: Hot Dogs with Summer Truffles Gnocchi with Chanterelles Veal Chops with Fairy Ring Mushrooms in Cream Gratin of Morels and Green Asparagus St. George’s Mushroom Tartare Raw Mushroom Salad Clams with Yellowfoot Chanterelles and Sake Open-Face Goat Cheese, Porcini, and Shrimp Sandwiches Mushroom Tea “A stunningly beautiful cookbook feast for the eyes. Philippe Emanuelli’s recipes take a Eurocentric approach to using a variety of fungi in dishes both basic and complex.” —Shelf Awareness
Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment. Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter. Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.
Set among the mansions and tennis clubs of Surrey's richest suburb, The Savoy Truffle is a darkly comic drama that evokes an era when Mod gear was fab, the Shorty Nightie shocking, the coffee frothy, and a new Beatles' single brought hysteria to the classroom. The grey post-war years are trembling on the verge of Technicolour, and the Blyte children are struggling to cope with the transition in their own idiosyncratic ways: Hugh's novel is held up by yearning for the Irish au pair; Janey moons over the mystery of men and the enigmatic Black Mini; George wages savage war on his Enemy; and the Moo takes refuge in his exclusive Sloppy Club. A crisis in their parents' lives brings madness and death, a supernatural visitor and an all-too-real tiger... The children have to confront - and conquer - the follies of their elders with wit and invention. Patrick Harpur is the acclaimed author of three novels and three works of non-fiction, including Daimonic Reality, The Philosophers' Secret Fire and Mercurius. He lives in West Dorset, worlds away from his Surrey upbringing.
Whether you already love vegan food or need some convincing, YouTube star Laura Miller offers more than a hundred entirely vegan and mostly raw recipes for all people who want to eat deliciously. Raw. Vegan. Not Gross. is the debut cookbook from YouTube's Tastemade star Laura Miller. A soon to be modern classic, Raw. Vegan. Not Gross. will engage your taste buds with strengthening breakfasts (coconut kale smoothies; strawberry chia pudding), easy weeknight dinners (black bean and squash blossom tacos; kale pesto with noodles), crowd-pleasing party food (spicy watermelon gazpacho; buffalo cauliflower bites), irresistible drinks & desserts (lavender turmeric milk; chile chocolate truffles), and many more nutritious, satisfying dishes that are as beautiful and fun to make as they are healthful. Eschewing a strict or dogmatic approach to raw veganism, Laura's self-deprecating humor, candor about issues of food and body-image, and infectious enthusiasm make her the ideal guide and travel companion for people who want to fall back in love with produce or simply celebrate the joy of real, good food.