Whether the world's best truffles are found in Piedmont or Perigord, the effects of dwindling supply and insatiable demand for the elusive mushroom are unquestionable. This work describes the commercial species along with their host plants, habitats, cultivation, and maintenance, diseases, and harvesting with pigs, dogs, and truffle flies.
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.
