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Truffle season shocks chefs as prices double to US$3,200 a pound

Published Sun, Oct 29, 2017 · 09:50 PM

New York

DURING a bumper year for Italian white truffles, one of fine dining's most precious (read: expensive) ingredients, San Francisco chef Michael Tusk can get practically profligate with the aromatic mushrooms. He'll even use them to top pizza.

"This is probably not a year for that," says the chef and co-owner of Cotogna and the three-Michelin-starred Quince.

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Truffle season shocks chefs as prices double to US$3,200 a pound

Consumer & Healthcare

HCA beats first-quarter profit estimates on higher patient admissions

US FDA approves Pfizer’s gene therapy for rare bleeding disorder

EU toughens rules on Chinese fashion retailer Shein

Shareholders raise questions over dividend payout, directors’ salaries at Best World AGM ahead of proposed privatisation

‘Extreme’ climate blamed for world’s worst wine harvest in 62 years

Sheng Siong Q1 net profit up 9.3% on higher revenue

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