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Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond

3.83  ·  Rating Details ·  6 Ratings  ·  2 Reviews
“Patricia Wells may be the highest American authority on French food since Julia Child.”

“[Wells] knows the edible landscape better than anybody.”
Los Angeles Times

In her landmark cookbook, Simply Truffles, celebrated author and renowned cooking school teacher Patricia Wells shares the secrets behind the mysterious black truffle—offering foodies, culinary students, F
Hardcover, 224 pages
Published November 8th 2011 by William Morrow Cookbooks
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May 25, 2012 Rachel rated it really liked it
I was first introduced to the black truffle in Italy, and fell in love. I had Tartufo, a black truffle sheep's milk cheese and later in Scotland, I had Truffle Butter. Now I know the black truffle in Italy and France are supposed to be different, but I think this cookbook is more of a celebration of the black truffle in general. She researched her materials well, which shouldn't be hard given that she lives in Provence in the middle of truffle-hunting country and the markets. Her introduction is ...more
Rodger Campbell
Jan 17, 2014 Rodger Campbell rated it liked it
Shelves: cooking-baking
A little more esoteric book from Patricia Wells. The rarity of the Truffle in North America (and the very prohibitive cost) makes this a book whose recipes i will likely only ever try a very few of. As usual it is well researched, well written and a good read.
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Patricia Wells (born 5 November 1946 in Milwaukee, Wisconsin) is a cookbook author and teacher who divides her time between Paris and Provence. Her book Patricia Wells at Home in Provence (1996) won the James Beard Award for Best International Cookbook. Wells is the only American and the only woman to be a restaurant critic for a major French publication, L'Express (1988–1991). She was also a ...more
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