Truffles by John Spottiswood.

Truffles are one of the most expensive of the fungi (technically, they're not mushrooms), but they're packed with flavor. You can grate raw truffles into salads, or chop and sauté them and use them to flavor sauces. Their flavor is complex, so truffles work best in delicately flavored dishes like cream sauces. Truffles are highly perishable, so you should plan to use them within a few days after buying them. To preserve them, add slices of them to bourbon, then use the bourbon and truffle pieces to flavor sauces. Fresh truffles are often sold in containers filled with rice. Don't throw out the rice--it was put there to absorb some of the truffle's exquisite flavor.