Patricia Wells is a prolific cookbook author and cooking instructor. Her latest cookbook is Simply Truffles: Recipes and Stories that Capture the Essence of the Black Diamond.
In order to make the most of fresh truffles she recommends making truffle butter and truffle salt. She also suggests storing fresh truffles with eggs, which will absorb the truffle flavor through their shells. You'll find a recipe for her Scrambled Eggs with Truffles on the Good Food Blog.
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