This month our spotlight pick for the Best Cookbooks is the memoir of a man who turned a love for the exotic funghi he hunted as a teenager into a foodie's dream job. When Ian Purkayastha first became the Truffle Boy he had a lot to learn and his path is an exciting glimpse into how a high end restaurant dish becomes a star or gets cuts from the menu--those key ingredients that make it something special.
In books like Kitchen Confidential the perspective has been the chef waiting on their fish guy or getting screwed over by the purveyor who's supposed to deliver a key ingredient but comes up short. In Truffle Boy the lens is flipped and it's fascinating. The world of food purveyors, especially high end ones, involves trust, highly fragile and costly product, and obsessive personalities. Ian Purkayastha has proved he's one of the best, as you'll see by his five-star clientele, including David Chang, who wrote the forward.
Below you'll find four more of our top ten cookbooks of February--you can see them all here.