White Truffles in Winter PDF Download

Author: N. M. Kelby
Publisher: W. W. Norton & Company
ISBN: 0393079996
Category : Fiction
Languages : en
Pages : 347

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Book Description
A reimagining of the world of the remarkable French chef Auguste Escoffier. A man of contradictions, food-obsessed yet rarely hungry, Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. A novel of the sensuality of food and love amid a world on the verge of war.

Author: N. M. Kelby
Publisher: W. W. Norton & Company
ISBN: 0393083446
Category : Fiction
Languages : en
Pages : 365

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Book Description
"You’ll eat up every word of this spicy historical novel." —Real Simple Auguste Escoffier (1846–1935) was the renowned French chef and restaurateur who gave birth to the way we eat today. The heart of Escoffier’s story, however, lies in his love for two very different women: the beautiful, reckless actress Sarah Bernhardt and his wife, the poet Delphine Daffis. This lushly imagined novel transports us into Escoffier’s private world, weaving a sensual tale of food and longing, war and romance.

Author: Ryan Jacobs
Publisher: Clarkson Potter
ISBN: 0451495705
Category : Cooking
Languages : en
Pages : 290

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Book Description
“The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. *Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits. Deeply reported and elegantly written, this page-turning exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash. Through it all, a question lingers: What, other than money, draws people to these dirt-covered jewels? Praise for The Truffle Underground “Investigative journalist and first-time author Jacobs does a remarkable job reporting from the front lines of the truffle industry, bringing to vivid life French black-truffle farmers, Italian white-truffle foragers, and their marvelously well-trained dogs.”—Booklist (starred review) “In The Truffle Underground, Ryan Jacobs presents a lively exposé of the truffle industry, reporting on the crimes that ‘haunt the whole supply chain.’ . . . Even if truffles are beyond your pay grade, there is plenty of enjoyment to be had in the sheer devilment portrayed in this informative and appetizing book.”—The Wall Street Journal “You’ll never look at truffle fries the same way after reading this book. . . . You can practically smell the soil as you follow truffle farmers and bandits through the groves and fields of France and Italy where the fungi are harvested and stolen.”—Outside, “Five Favorite Summer Reads” “[The] book is a rigorously reported, carefully written, endlessly interesting immersion in a high-stakes subculture.”—San Francisco Chronicle “Jacobs takes us on an eye-opening journey through the prized mushroom’s supply chain and the global black market for these tubers in this tale of theft, deceit, and high-stakes secrets.”—Real Simple

Author: Ian Purkayastha
Publisher: Hachette Books
ISBN: 031638397X
Category : Biography & Autobiography
Languages : en
Pages : 294

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Book Description
"[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas -- a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange -- and often corrupt -- business of the exotic food trade. Rife with tales from the hidden underbelly of the elite restaurant scene, Truffle Boy chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills -- the land of the gods. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelin-starred clients. Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.

Author: Gareth Renowden
Publisher: Limestone Hills Ltd
ISBN: 0473102412
Category : Truffles
Languages : en
Pages : 149

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Book Description
Gareth Renowden explores the truffle forests of France and the truffle markets of Italy, discovers the new truffles of the American Northwest and the new plantations of Australia and New Zealand, and dispels a few myths along the way. There's advice on setting up a truffière, training a dog to find truffles, how to buy truffles and avoid expensive mistakes, and how to cook the defining truffle dishes.

Author: N. M. Kelby
Publisher: Hyperion
ISBN: 9780786885831
Category : Fiction
Languages : en
Pages : 0

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Book Description
Now available in paperback -- "To read Kelby's novel is, in its own words, to 'fall into a dream, a flying dream.' To paraphrase and summarize such fine spun fiction must inevitably be as inadequate as any attempt to retell your most amazing dream the morning after." --New York Times Book Review Scented by chocolate and haunted by war, this compelling novel of dark miracles and angelic visitations offers up a distinctly imaginative new voice in fiction. Marie Claire is a young French Jew in a Nazi-occupied Belgian town, cared for by her grandmother, who cultivates flowers. A shattering of glass, and Marie Claire's village is in rubble. Her grandmother is dead, everyone is dead. She flees to the root cellar of her grandmother's house and waits . . .

Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing
ISBN: 1635575192
Category : Cooking
Languages : en
Pages : 0

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Book Description
Guaranteed to spark America's next great culinary passion, a James Beard Award-winning author explores the secretive and seductive world of truffles, the elusive food that has captured hearts, imaginations and palates worldwide.

Author: Suzan Colon
Publisher: Anchor
ISBN: 030747593X
Category : Self-Help
Languages : en
Pages : 258

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Book Description
An irresistible gem of a book that shows us that “when poverty looms, your best weapon may be a well-nourished soul” (People). When Suzan Colón was laid off from her dream job at a national magazine, she needed to cut her budget, and fast. That meant dusting off her grandmother Matilda’s old recipe folder and learning how to cook cheaply and simply. But Suzan found more than just amazing recipes—she found a new appreciation for the strong women in her family and the key to their survival through hard times. Full of heart, Cherries in Winter makes you want to cook, it makes you want to know your own family's stories, and, above all, it makes you feel rich no matter what.

Author: James Peterson
Publisher: Ten Speed Press
ISBN: 160774399X
Category : Cooking
Languages : en
Pages : 360

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Book Description
Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Provençal Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen. Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

Author: Vitaly Paley
Publisher: Ten Speed Press
ISBN: 1607745089
Category : Cooking
Languages : en
Pages : 244

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Book Description
With an unquenchable ardor for local, luscious, sustainably produced food and drink, Vitaly and Kimberly Paley bring their elegant, soulful fare home in The Paley's Place Cookbook. Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Now, The Paley's Place Cookbook teaches you to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.