This really is the list of English language truffle books that are available. It’s hard for a web based project such as this to imagine that a print format could ever be ‘current’. But print format has advantages unless everyone uses a screen reader device.
While we are assembling the WIKI there are other publications that will fill in your knowledge about truffles.
Background
We've avoided any 'History of Truffles' in the Wiki because there are a few good publications (and fun to read) that do it better. You should start with this. It's publication date is 2015 which gives it currency, and it's very readable.
Zachary Nowak traces the truffle’s journey from the woodlands of France, Italy and Australia to the kitchens of East Asia, Europe and the Americas. Comparing the history of this shy fungus in the Old World with its growing prominence in the New World tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique book is a must-read for chefs, food historians and anyone who has ever been drawn by the truffle’s mysterious, rich and savoury allure.
Publisher: Reaktion Books
www.reaktionbooks.co.uk
197 × 120 mm, 168 pages, Hardback,
58 illustrations, 48 in colour
24 Mar 2015
.
Gastronomy
This is probably were your interest in truffles began (that 'probably' is issued with a small sigh because we have had would-be growers - and some still to produce, who ask "What do they taste like?"). If you are planning a future in truffle-growing you will be well served to try as much truffle as you can. Dining out you will learn which chefs know how to cook with them, if they have added enough to a dish so you know you're really eating truffle, and how to avoid synthetic truffle oil. Buy some truffle and take a cooking class on truffles and learn yourself how to use them. This book will start your journey.
In The Truffle Cookbook Rodney Dunn starts simply. He makes his scrambled eggs with truffle butter and it’s just one of a number of easy dishes designed to introduce you to the extraordinary flavour of this extraordinary black fungus. “When using truffle for the first time, I advise you to keep it simple,” Rodney says. So, truffle toast, truffled mashed potato, truffled mac and cheese.
But he goes way beyond simple. The Truffled Coulibiac, which he describes as a “very grand fish pie of Russian origin”, is a complicated assembly of puff pastry, crepes, mushrooms, rice, eggs and salmon fillet. And truffles, of course. Dunn will also have you making your own truffled sausages, your own pasta, and your own brioche doughnuts (to be accompanied by truffled custard and poached quince).
Jan O'Connell
The Truffle Cookbook is published under Penguin’s Lantern imprint – Hardbound 176 pages, RRP $59.99
Growing Facts
This is the most recent guide. Produced in Spain (or rather Catalonia - there is a difference)
Marcos, Monica and Xavier have assembled the latest science and their real world examples from growing truffles in Spain. There are many things that you can draw from this as an Australian grower and some things that don't apply because the production happens in soils with a naturally high pH and structure very different to our more fertile, deeper soils.
In the sign off to this book, the authors say:
"The years go by and, despite new scientific discoveries, better techniques and accumulated experience, there is still no single method of truffle farming, no universal manual, nor any fully 'domesticated' truffle. And we hope it stays that way for many years to come, that the secret remains to be discovered and that, in the end, it is still the individual truffle farmer who counts. As in life enjoyment of the journey is more important than the destination itself.
While that may sound a touch esoteric, it does go towards explaining why we are attracted to growing truffles and all think we can 'beat the system' and produce a financially viable truffière."