Quotes About Truffle

Freshly grated nutmeg over fresh pasta with truffle oil is simple perfection. It's also integral in any good bechamel or chai mix.

I enjoyed retirement the right way... linguine con vongole, red wine and plenty of truffle cheese.

a lobster tail scallop and a ruinously thick slice of T. melanosporum, the black truffle that does for French cuisine what a Wonderbra does for an ambitious ingénue.

I love hot edamame with truffle sauce.

My favorite splurge would be gluten-free pizza. Or I'm a total truffle addict so truffle mac and cheese.

elite squad that went after the tough cases with the relentless skill of a boar rooting in the mud for a truffle.

I once went to Alba, Italy, during their white truffle festival, and I was like, 'Just leave me here!'

I ate a rough country terrine made of truffled pork with thyme and forgot about talking.

The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love.

Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable

Celina loved experimenting with new flavors and expanding Stella di Cioccolato. She'd created a spicy chocolate truffle with mild chili peppers and white truffles made from cocoa butter and lemon. But the secret of the gran blanco - the rare white beans- would remain a secret of the Andean people until they wished to share it with the world again.

One chocolate truffle had changed her destiny. Indeed, it was one of Celina's best- a silky cocoa powder-dusted truffle filled with raspberry-infused, dark chocolate ganache and enrobed with a couverture , a layer of rich chocolate that melted optimally with the warmth of the body.

A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.

I love making savory stratas for Christmas morning. I get excited about it. It's a polenta strata with homemade bread, with a billion eggs and Parmesan cheese. I'll drizzle truffle oil over the whole thing, which will just destroy people. It's amazing.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

You've been awash in melancholy for days. Don't tell me you've never completely gotten over the end of truffle season?

because the truffiste is not anxious to participate in the crackpot government scheme the rest of us call income tax.