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Truffles have replaced saffron as the most valued culinary item. Gourmets will pay up to $500 per pound for this delicacy. In his new book, star chef Patrik Jaros takes the reader on a treasure hunt and initiates them into the preparation of this delicacy. There is a subtle philosophy, from the painstaking search, to its incorporation into the most regal of dishes – the truffle is a lifestyle. On 260 large format pages, the aroma of the white as well as the black truffle confers a breath of exclusivity on each course of the menu, leaving no preparation question unresolved. An outstanding journey through the world of the truffle inspired by the masterly photographed dishes.
Zakup książki
Truffle. A culinary obsession, Patrik Jaros
- Język
- Rok wydania
- 2006
- Oprawa
- (twarda)
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- Tytuł
- Truffle. A culinary obsession
- Język
- angielski
- Autorzy
- Patrik Jaros
- Wydawca
- Feierabend
- Rok wydania
- 2006
- Oprawa
- twarda
- Liczba stron
- 260
- ISBN10
- 3899853075
- ISBN13
- 9783899853070
- Seria
- Opis
- Truffles have replaced saffron as the most valued culinary item. Gourmets will pay up to $500 per pound for this delicacy. In his new book, star chef Patrik Jaros takes the reader on a treasure hunt and initiates them into the preparation of this delicacy. There is a subtle philosophy, from the painstaking search, to its incorporation into the most regal of dishes – the truffle is a lifestyle. On 260 large format pages, the aroma of the white as well as the black truffle confers a breath of exclusivity on each course of the menu, leaving no preparation question unresolved. An outstanding journey through the world of the truffle inspired by the masterly photographed dishes.