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    Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom (Hardback) By (author) Ian R. Hall, By (author) Gordon T. Brown, By (author) Alessandra Zambonelli

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    DescriptionWhether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. Here in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. The authors describe the commercial species in detail along with their host plants, natural habitats, cultivation, and maintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose.


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  • Full bibliographic data for Taming the Truffle

    Title
    Taming the Truffle
    Subtitle
    The History, Lore, and Science of the Ultimate Mushroom
    Authors and contributors
    By (author) Ian R. Hall, By (author) Gordon T. Brown, By (author) Alessandra Zambonelli
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 152 mm
    Height: 229 mm
    Thickness: 25 mm
    Weight: 789 g
    Language
    English
    ISBN
    ISBN 13: 9780881928600
    ISBN 10: 0881928607
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: SCP
    Nielsen BookScan Product Class 3: T8.3
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 560
    BIC subject category V2: WNP
    Warengruppen-Systematik des deutschen Buchhandels: 14270
    BIC subject category V2: WBA
    B&T Modifier: Subject Development: 01
    BISAC V2.8: NAT022000
    Ingram Subject Code: GI
    Libri: I-GI
    BISAC V2.8: GAR000000, ART050000
    B&T Approval Code: A71010000
    BISAC V2.8: SCI073000
    DC22: 635.8
    B&T Approval Code: A62701500
    LC subject heading:
    DC22: 635/.8
    LC subject heading: , ,
    LC classification: SB353.5.T78 H344 2007
    LC subject heading: ,
    Thema V1.0: WNP, PST, WBA, TVS
    Edition statement
    New ed.
    Illustrations note
    158 color photos, 11 drawings, 5 maps
    Publisher
    Timber Press
    Imprint name
    Timber Press
    Publication date
    15 January 2008
    Publication City/Country
    Portland, OR
    Author Information
    Ian R. Hall has traveled widely and his knowledge of mushroom cultivation is international in scope. His firm, Truffles & Mushrooms Consulting Ltd., aims to further the cultivation of edible ectomycorrhizal mushrooms. He also directs the activities of Symbiotic Systems N.Z. Ltd, a company that studies the beneficial effects of mycorrhizas in forestry. Hall has published on a variety of topics in addition to edible mushrooms and mycorrhizas, including the pathology of grasses oversown into tussock grasslands and greenhouse design. He completed his PhD at New Zealand's Otago University, where he studied with Geoff Baylis. After his post-doctoral fellowship with Jim Gerdemann at Illinois University, Hall returned to New Zealand to work as an applied mycologist and plant pathologist with the Ministry of Agriculture and Fisheries (MAF Technology). Gordon Brown holds undergraduate degrees in liberal arts and commerce from New Zealand's University of Otago, and collaborated with Ian R. Hall on two previous books on the cultivation of truffles in New Zealand. Since 1991 Brown has edited at the Otago Daily Times (Allied Press) and previously was the southern region journalist for the Ministry of Agriculture and Fisheries (MAF Technology). Brown has travelled extensively and witnessed first hand the turmoil in Southeast Asia in the early 1970s. He and his wife, Erina, run a proofreading and editing company, All Write NZ Ltd., which specializes in editing for Southeast Asian clients who speak English as a second language. Alessandra Zambonelli is regarded as a foremost expert in Italy on truffles. A professor and researcher specializing in mycology and applied plant pathology at the University of Bologna, she has published numerous articles on truffles and their cultivation. She is the president of the Italian Mycological Association (Unione Micologica Italiana) which connects mycological groups from all regions of Italy.
    Review quote
    Aficionados, chefs, and cooking students can learn a lot here about these lords of the fungi realm. -- Mark Knoblauch Booklist 20080101 You should buy this book. ... It is pretty amazingly thoughtful and comprehensive and will surely become dirt-stained and probably also soiled by your truffle pig as you develop your empire. Really. -- Kathie Hodge Cornell Mushroom Blog 20080220 A fascinating new book. -- Cindy McNatt Orange County Register 20080206 The pleasure of truffles can be both gustatory and emotional; likewise, this book provides both substantial information and evocative folklore. -- Owen Dugan Wine Spectator 20081101 I thoroughly enjoyed this book. It is a lovely, luxurious book with many pictures and drawings. That the authors have a wonderful sense of humor is evident in the writing. -- Kay Yount Journal of the Botanical Research Institute of Texas 20080701 Filled with high-quality color photographs. The prose matches the elegant pictures nicely, even humorously at times, and takes the reader through the history of truffle hunting and cultivation. ... [It] would certainly attract all levels of mycologists from beginner through advanced, but it has the allure and witty prose to inveigle those who never imagined they could share our love and interest in fungi. -- Britt A. Bunyard Fungi 20081001 This fascinating, lavishly illustrated volume ... will keep the reader engrossed through site preparations, irrigation methods - and, yes, the actual tasting of the truffle. Lavender 20081121 [The authors] reveal the state of the art and science of producing the 'ultimate mushroom' in a splendidly interesting and informative way. ... This book is outstanding. -- Jim Trappe Inoculum 20080701 Even if you don't crave growing truffles, this informative and highly readable book reveals the fascinating mysteries, lore, and biology of this ultimate food better than any other book in English. It is a paragon of science written for the interested layperson. -- Jim Trappe Gastronomica 20090101
    Back cover copy
    The art and science of cultivating the fungus worth more than gold. The most comprehensive practical treatment of the gastronomic treasure to date, "Taming the Truffle" brings the latest research and decades of experience to enthusiasts and professionals alike, with coverage of the leading truffle areas including France, Italy, Spain, and Asia, and the newcomers: Australia, New Zealand, and the United States.
    Flap copy
    Whether the world's best truffles come from Piedmont or P (c)rigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. As international mycologist Ian Hall and his colleagues have written, "Attempts at taming the truffle, of ordering its growth and harvest, now span the globe, and there has been some success in unlocking the secrets of what French researchers have aptly referred to as "la grande mystique."" The secrets of when, how, and where to collect truffles have been passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here, in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. This extensively illustrated volume brings the latest research and decades of experience to enthusiasts and professionals alike, with coverage of the leading trufle areas including France, Italy, Spain, and Asia, and the newcomers: Australia, New Zealand, and the United States. The authors leaven their enthusiasm and expertise with wry humor, exploring the history and newest techniques. They describe in detail the commercial species and their host plants, natural habitats, cultivation and maintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose. Production in truffle plantations can begin after only three years, but often the rewards may take more than a decade. So there is plenty of time to read and prepare, and no better resource than this one."