Summer Truffles in Cooking Posted July 22, 2009 But part of the fun of her classics was the spirit and wit, as in that quip above. I suppose next I'll learn that the priceless iconic scene from Rouff's Passionate Epicure, where an ostentatious food snob learns a valuable lesson, is no longer quoted in her section on Bollito Misto ? Say it ain't so.Sadly, it's so. But she does make reference to it and tells you to go look it up. Thus is explained how she managed to fit the contents of two hardcover volumes of cookery into a third volume the very same size.My summer truffles were purchased in Rome and are packed in a small glass jar with a little water and sea salt. I have no idea yet what they'll taste like, but I like all the ideas of simply experimenting with them. I love wild mushrooms with Madeira, too - love to reconstitute the dried ones with that, and then mix the strained liquor into cream. PS: That Brillat-Savarin quote is priceless!