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Cooking with Truffles: A Chef’s Guide

Cooking with Truffles: A Chef’s Guide


“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.” —Edwige Regnier, Le Cordon Bleu Paris

An ingredient with magical properties which brings a new dimension to countless dishes, the truffle is nature’s most lauded culinary treasure.

Cooking with Truffles: A Chef’s Guide demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasion. Recipes in the book, ranging from the simple to the sublime, are enhanced by this remarkably pungent ingredient, but also stand well on their own. Anecdotes and photos throughout bring a cookbook that’s a true feast for the senses.

“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

The cookbook also includes an introduction to truffle history—both at home and abroad—as well as truffle science and geography, and notes on taste profiles and seasonality.

“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

What counts at the end of the day is that the chef or home cook knows what to do with a truffle when given the privilege of serving it forth. Cooking with Truffles is conceived to unlock the mystery and turn it into mastery. If you’ve ever been curious about truffles, here’s your chance to satisfy your yearnings!

About the Author

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. She lives in Madison County in North Carolina.

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 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.

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Cooking with Truffles: A Chef’s Guide
Written by Susi Gott Séguret
Foreword by Tom Michaels
978-1-57826-818-4, $20.00 paperback
978-1-57826-819-1, $12.99 eBook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.