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Mertz LB - Nov.2021

Black Truffle

In the 1800s, French gastronomer Jean Anthelme Brillat-Savarin referred to truffles as “the diamond of the kitchen” and, with modern shipments costing chefs up to $2,800 per pound during peak season, the comparison isn’t grandiose.
FOR-WEB_truffle
photography by Kevan Morin
Delcon Sherrick LB - Oct.2021
Delcon Sherrick LB - Oct.2021
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