Cooking with Truffles: A Chef's Guide

Susi Gott Segurét honed her culinary expertise during a 20-year trek around Europe, obtaining a diploma in gastronomy from the Cordon Bleu and the Université de Reims. Founder and director of the Seasonal School of Culinary Arts, she is passionate about taste and how it extends from our palate into our daily lives. In the twelve years since its inception, she has employed over 60 chefs, beverage experts and growers to share their intimate knowledge of the ingredients they use to tickle the palate. Editor of 7 cookbooks, and contributor to several others, Susi has written extensively on a variety of culinary ventures for diverse publications. She is the author of Appalachian Appetite and Child of the Woods.
 
Tom Michaels, a plant pathologist with a doctorate in mycology, has brought the elusive Tuber melanosporum, grown in the unlikely hills of East Tennessee, to chefs such as Daniel Boulud and other high profile players in New York, Atlanta, Boston, and even Paris. He has been featured in The New York Times, The Wall Street Journal, and Gentleman s Quarterly, among other notable publications. While his personal production is at time of writing wound down to a whisper, he continues to make discoveries and experiment with growing techniques that will transform our world of truffles as we know it.

"Truffles are mind-blowingly marvelous. And so is Susi Gott Séguret s enticing new book Cooking with Truffles." Frances Mayes, author of Under the Tuscan Sun and See You in the Piazza

"In Cooking with Truffles, Susi Gott Séguret explores this glorious fungus in ways that not only unwraps the mystery but unearths the path to mastery. Susi is writing for 'the chef who has been plunged unexpectedly into cooking with truffles,' but she also writes for an old kitchen hand. If you are fortunate enough to be in the kitchen with a truffle, fresh from the earth, then you must have this book." Mark Rosenstein, author of In Praise of Apples

"The sense of taste and the art of living are two qualities which cannot be improvised; they are cultivated, much like the truffle. Susi excels at both, with much generosity. I admire her culinary gifts, and above all, her talent in the art of transmitting and sharing her knowledge, of which this work is once again the perfect illustration." Edwige Regnier, Director, Le Cordon Bleu Paris, Ordre des Coteaux de Champagne

"I don t know anyone else in the culinary world who gives more generously of her time and talents; sharing her food, music and sense of purpose with so much enthusiasm." Jane Morgan Smith, Truffles NC

"I have known Susi for many years, and can only say good things about her multiple skills: fabulous chef, fantastic instructor, incredible participant in our truffle events, and a great writer. And of course, a great personality and friend. This new recipe book truly does justice to the multiple ways truffles can be prepared and served." Franklin Garland, Garland Truffles