The Transformation of Truffles in the Restaurant Industry

2min Snip

00:00

Play full episode

Summary

Transcript

Episode notes

Zac frost has transformed the truffle business in england. He works directly with hunters, gets the truffles, hops on his bike the day they arrive and starts delivering to chefs. But he's ordering ingredients that cost thousands of dollars a pound, and that deteriorate within days. So any noin the clock is ticking because truffles are constantly losing weight due to moisture loss.

Journalist and author Rowan Jacobsen talks about his book Truffle Hound with EconTalk host Russ Roberts. This conversation has nothing to do with chocolate. It's about the strange world of underground fungi, found in the forest by specially trained dogs and used by chefs and home cooks around the world. You will learn about truffle oil, cooking with truffles, truffle hounds, and the economics of all of the above.