Ian Purkayastha, the twenty-four-year-previous truffle wunderkind behind Regalis, tries throughout his new autobiography, "Truffle Boy: My Unexpected Journey Through the Exotic Food Underground," to affix the scent of black summer truffles to the web page: "cheesy, garlicky, explosive"; "the smells of the soil and the seasons"; "the complex and elusive scent of human desire." In the chilled warehouse, the aroma floats from cardboard packing containers crammed with truffle jus, truffle salt, and truffle honey. "Within hours they're being prepared by the finest chefs in New York City." Going forward, the "Prince of fresh white alba truffles" shall be distinguished much less for his youth than for his repute; fortunately, on the journey from Arkansas to New York, he’s mastered not just the world of truffles however the art of spin. Be careful that no steam or water gets into the chocolate as it is being melted.
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