From a LitHub.com online article:
“Asking even seasoned chefs and truffle-industry insiders to describe what the fungus tastes or smells like,” Jacobs writes, “is a bit like asking a priest why he believes in God.” Readers not familiar with the pungent, one-of-a-kind flavor will come away even more intrigued. Those of us whose most frequent encounter with the fabled fungus is through truffle oil will also be disappointed. As Jacobs discovers, nearly all truffle butter and truffle oil sold in America is manufactured using chemicals rather than the real thing.
Part culinary exploration, part history, and part true crime, reporter Ryan Jacobs takes readers to France, Italy, and the Pacific Northwest in The Truffle Underground. “Even without criminal interference, the truffle’s journey from spore to plate is so fraught with biological uncertainty, economic competition, and logistical headaches that a single shaving could be understood as a testament to the wonder of human civilization.” Truffles are often referred to as diamonds, and the violent crime Jacobs’s chronicles reinforces that comparison.
To read more click on the following link: https://lithub.com/5-audiobooks-to-help-with-those-end-of-summer-blues/