By I Hall, G Brown and J Byars

Synopsis:
Since the news broke in August 1993 that Périgord truffles had been grown in New Zealand - the first in the Southern Hemisphere - interest has increased in investing in this potential export earner and knowing more about how to use these highly prized and priced ingredients in gourmet cooking.

This CD ROM introduces the general reader to the fascinating world of the black truffle and the delicate, mutually beneficial relationship that forms between this fungus and its host tree. Sometimes described as a cross between a shrivelled human brain and a lump of coal, truffles have been described as "the food of the gods" and "the undisputed sovereign of all gourmet foods". They have a distinctive taste ranging from strong mushrooms through to rum and liquorice.

Chapters cover edible fungi and the partnership between the truffle and its host plant. The history and folklore surrounding the Périgord black truffle are presented. An extensive section on cooking with the black truffle includes detailed recipes with full colour illustrations. Practical information on how to establish and manage a truffle plantation covers climatic and soil requirements, as well as information about cultivating and harvesting black truffles.

This CD ROM will appeal to the curious general reader, the horticulturist keen to try growing this delicacy, the investor, the scientist, the adventurous chef and the gourmet. This CD ROM is a wonderful companion resource to Crop & Food Research's Edible mycorrhizal mushrooms and their cultivation CD ROM.

Digitally Reprinted 2001