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Truffles

Widely regarded as one of the world’s foremost authorities on oriental cooking, there is more to celebrity chef Ken Hom than meets the eye. And now, it seems, he is an authority on more than just Asian cookery.

His interest in truffles goes back to the 1980’s when Ken Hom met Alain Pébeyre and his son Pierre-Jean, of France’s legendary truffle family. They shared their intimate knowledge of the mysteries of the black truffle with him, and in more than two decades of the deepening friendship that followed, Ken was able to absorb the essence of the black truffle.

In this book, Pierre-Jean and Ken share their approach using truffles in a way that is mindful of French traditions and remains simple, direct and lighthearted. Ken Hom also incorporates various techniques and ideas from his own Chinese culinary background. 

The result is a meeting of East and West, a collaboration between Pierre-Jean and Ken to introduce recipes ranging from the simple to the elaborate, though never complicated, all of them featuring truffles as the star ingredient. Lavishly illustrated with photography by the acclaimed photographer Jean-Pierre Gabriel, the pictures are stunning and some of the most elegant ever to capture the essence of the black truffle and its culinary uses.

This latest book – Truffles – is a departure from the 36 books he has written on oriental cuisine, over a career that spans four decades. And this book, released in the UK at the end of 2014 and inspired by his love of French cooking, has just won the Gourmand Award 2014 for ‘Best Mushroom Book’ category – USA. It now goes forward to the Gourmand’s global awards which will be presented in June.

 
 

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