Chef's Table: Truffles By Jim Coleman with Candace Hagan
On a cold winter day a few years ago, my friend Martial called to propose a special dinner. He had just visited his mother's home in the Perigord region of France where he had arrived in the midst of truffle season. Through family connections, he was able to procure a large quantity of the mysterious fungus; more, he said, than he could possibly consume because they are so perishable.
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On a cold winter day a few years ago, my friend Martial called to propose a special dinner. He had just visited his mother's home in the Perigord region of France where he had arrived in the midst of truffle season. Through family connections, he was able to procure a large quantity of the mysterious fungus; more, he said, than he could possibly consume because they are so perishable.
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