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Displaying 1 to 10 of 31

Truffle : a global history

by:Nowak, Zachary

What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world's pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle's journey from the kitchens of East Asia, Europe and the Americas.

Editions:6  Date:2015  Genre(s):History


Truffles : ultimate luxury, everyday pleasure

by:Safina, Rosario

" ... delicious truffle-based dishes that only taste expensive. From truffle butters, oils, and cheeses to pastas, honey, and flour, this book shows you how to use the lure of truffles to create magical meals that are triumphs of easy yet affordable elegance"--Page 4 of cover.

Editions:4  Date:2002 - 2003


A gourmet's guide to mushrooms & truffles

by:Hurst, Jacqui

Editions:3  Date:1991  Genre(s):Field guides, Cookbooks, Cookbooks


Simply truffles : recipes and stories that capture the essence of the black diamond

by:Wells, Patricia

Featuring a wide range of menu suggestions and wine pairings, offers more than fifty recipes using truffles, including truffle risotto and truffle pizza.

Editions:2  Date:2011  Genre(s):Cookbooks, Cookbooks


Caviar, truffles, and foie gras : recipes for divine indulgence

by:Alford, Katherine

Editions:1  Date:2001  Genre(s):Cookbooks, Cookbooks



by:Luard, Elisabeth

Editions:1  Date:2006


Truffles : Earth's black diamond

by:Dedulle, Annemie

Editions:2  Date:2008


The elusive truffle : travels in search of the legendary food of France

by:Osler, Mirabel

In a quest for this rapidly disappearing traditional cuisine and culture, the author travels throughout France, focusing on individual chefs and restaurants and the local markets where much of the produce is bought.

Editions:4  Date:1996 - 2011  Genre(s):Guidebooks


The joy of truffles

Editions:1  Date:1998


The truffle book

by:Dunn, Rodney

In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the natural wonder that is the truffle. In addition to more than 60 recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and (most importantly) cooking with truffles. Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese. Rodney's recipes are lush and comforting -- just the thing for cosy meals at home -- and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus. As Rodney firmly believes, there is no such thing as too much truffle.

Editions:1  Date:2016  Genre(s):Cookbooks, Cookbooks


Displaying 1 to 10 of 31