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

219 Pages·2011·27.047 MB·English

by  Patricia Wells

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patricia wells
◆ ◆
Salad as a Meal
We’ve Always Had Paris . . . and Provence (with Walter Wells)
Vegetable Harvest
The Provence Cookbook
The Paris Cookbook
L’Atelier of Jöel Robuchon
Patricia Wells at Home in Provence
Patricia Wells’ Trattoria
Simply French
Bistro Cooking
The Food Lover’s Guide to France
The Food Lover’s Guide to Paris
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imply
S
t r u f f l e s
Recipes and s toR ies that captuRe
the essence of the Black d iamond
◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆
Pat r i c i a W e l l s
◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆
Photographs by jeff kauck
◆ ◆
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simply truffles. Copyright © 2011 by Patricia Wells Ltd. Photographs
copyright © 2011 by Jeff Kauck. All rights reserved. Printed in the United
States of America. No part of this book may be used or reproduced in
any manner whatsoever without written permission except in the case of
brief quotations embodied in critical articles and reviews. For information
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first edition
Designed by Lorie Pagnozzi
Library of Congress Cataloging-in-Publication Data
Wells, Patricia.
Simply truffles : recipes and stories that capture the essence of the black
diamond / Patricia Wells ; photographs by Jeff Kauck.—1st ed.
p. cm.
Includes index.
ISBN 978-0-06-191519-2
1. Cooking (Truffles). 2. Cookbooks. I. Title.
TX804. 5.W45 2011
641.3'58—dc22 2011011528
11 1 2 1 3 1 4 1 5 ID5 /RRD 1 0 9 8 7 6 5 4 3 2 1
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for hervé poron,
christopher poron, and nicolas
rouhier, my longtime friends at
plantin, without whom…
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Contents
Foreword by Joël Robuchon ix
Preface xiii
Introduction 1
truffle time line ◆ 12
truffle menus ◆ 19
opening acts ◆ 23
salads ◆ 41
soups ◆ 57
eggs and cheese ◆ 77
pasta, rice, and grains ◆ 113
fish, shellfish, and poultry ◆ 141
vegetables ◆ 157
bread ◆ 173
the pantry ◆ 185
Truffle Sources 199
Acknowledgments 201
Index 203
simply truffles
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Foreword
joël robuchon
W
hen Patricia Wells asked crisscrossed France to track down sources for the
me to write the foreword finest and freshest ingredients. Although we had
to Simply Truffles, I was already worked together in the compact kitchen at
delighted to say yes. But I Jamin, my Paris restaurant at the time, I did not
had to ask myself who I was saying “yes” to. truly have the pleasure of sampling her cuisine
Was it Patricia Wells the food journalist? Or until my wife and I were guests in Patricia and
Patricia Wells the award-winning cookbook Walter’s farmhouse in Provence. The fans of her
author? Or Patricia Wells the cook? cookbooks already knew that her cooking was
Patricia has distinguished herself as all three, accomplished and justly famous. As a guest chez
and in a lot of other ways besides. I got to know elle in Provence, I learned that too.
the full range of her talents when Patricia and I Along with appreciating Patricia’s talents as
worked together to produce two books: Simply a cook, I also value her character and personality.
French (1991) and The Atelier of Joël Robuchon She’s never visibly stressed and always steady,
(1996). As we worked on each volume, we and her desire to learn can flip to something
foreword ◆ ix
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