Cookstr.com

Amy Farges

Amy Farges
Did you know?

Amy and Thierry search the world for the best mushrooms — best in terms of quality and flavor and also best in terms of how they are handled and shipped. In doing so, they built the brand Aux Delices des Bois as the industry standard for wild mushroom and truffle products.

Amy Farges
Amy's Featured Recipe
Mushroom Finger Sandwiches

Click here for recipe

Amy Farges is the marketing director for Transatlantic Foods, Inc., which supports Aux Delices des Bois, a brand she and her husband, Thierry, own. Aux Delices des Bois, which has distributed wild mushroom and truffle products since 1987, produces an award-winning black truffle butter and other specialty products. The company also makes and distributes olive-sized, flavor-coated dried sausages called Pig ‘Nics,

 

Amy is involved in educating the public about wild mushrooms and truffles through lectures, cooking demonstrations, cooking classes, and tastings. She also is active in food-awareness programs in elementary schools.     

 

Amy is the author of The Mushroom Lover’s Mushroom Cookbook & Primer. She has written for national and regional publications, as well.

 

She orchestrates an annual fundraiser for Friends with a Border, which supports the Angkor Hospital for Children in Cambodia.

 

Amy, Thierry and their children live in New York City. The website for their company is www.transatlanticfoods.com.

 

 

Latest Recipes

Roasted or Grilled Portobello Caps

Once youve roasted or grilled a portobello mushroom cap, the door is open to endless possibilities. Here are the basic techniques and a...

(1 Votes)

Seasoning Salt

This invaluable seasoning stands next to our stove for tossing into mushrooms, vegetables, soups, and stews. It keeps indefinitely, use ...

(1 Votes)

Mushroom Finger Sandwiches

These tea sandwiches might look white-glove, but with their woodsy flavor and chive edges, they’ll steal the show. We made them for our ...

(1 Votes)

Basic Duxelles

Duxelles is a sauté of chopped mushrooms that is cooked until all the liquid is rendered and evaporated. It is used as a stuffing for ev...

(1 Votes)

Mini Pitas with Honey Mushrooms, Blue Cheese, and Port

Not everyone loves blue cheese, but those who do will find the pungent taste of these little sandwiches irresistible. Make sure the brea...

(1 Votes)

Wild Mushroom Bruschetta

Bruschetta (bruschetta is Italian for a little burnt thing) is a crusty slab of grilled or toasted country bread, piled high with robust...

(1 Votes)

Roasted Yellow Oyster Mushrooms and Arugula Bruschetta with Basil Purée

This topping combines mild, soft yellow oysters with salty prosciutto, and the peppery punch of arugula and basil. Yellow oysters are a p...

(1 Votes)

White Bean Puree with Truffle

When beans began entering our culinary vocabulary in the Sixties, they were banished to the same chapter as that vegetarian bellwether, b...

(1 Votes)

Roasted Shiitake Ketchup

There’s something so robust, so spicy, so, saucy about this ketchup that we use it on everything. Think burgers and fries, of course, bu...

(1 Votes)

Cocktail Cepes

The crunchy phyllo pastry with its succulent, creamy filling is equally elegant when passed on a doily-lined tray or presented as a sit-...

(1 Votes)

Mushroom and Potato Salad with Toasted Garlic

Radishes, fresh spinach, and cremini turn potato salad into a dressy affair. This recipe comes from Etienne Merle, a chef/restaurateur w...

(1 Votes)

Mushroom Soy Sauce

Soy sauce and mushrooms are wonderful together, so it’s no surprise that this little condiment tastes so good. It actually gets better o...

(1 Votes)

Slow-Roasted Cremini with Barley

Roasting cremini mushrooms intensifies their already deep flavor. Pair them with barley and a tangy, herb-flecked dressing for a simple ...

(1 Votes)

Short Ribs with Mushrooms and Winter Greens

The flavors in this stew pot are intense, the meat meltingly tender, and the sauce—with its wine-coated mushroom nuggets—irresistibly mo...

(1 Votes)

Rich Meat Stock

Plan to make and freeze a few batches of stock the fall, when cooler weather pulls us indoors. Hearty, meaty stews and more complex reci...

(1 Votes)

Roast Chicken with Chanterelle and Apricot Stuffing

What a cornucopia of delicious ingredients! Our mushroom-loving friend Joe Dizney is always dreaming up dishes involving chanterelles an...

(1 Votes)

Light Chicken Stock

This is the stock to use for making soups, it is pale in color, yet rich with flavor and gelatin, which will give soups good body. It is ...

(1 Votes)

Mediterranean-Style Chicken

Orange, fennel, and saffron infuse this cooked-in-a-packet meal with provençale flavor. The honshimeji add a toothsome texture to the veg...

(1 Votes)

Clam Nage with Straw and Enoki Mushrooms

The mingling of seafood and vegetables in a tangy broth opens up the senses and restores the soul. To turn this broth into an Asian-styl...

(1 Votes)

Roasted Salmon with Wild Mushroom Pan Sauce

Traditional roasted salmon gets a jolt from fresh spring ramps, a healthy dose of mushrooms, and a range of herbal notes. Serve it to yo...

(1 Votes)

Woodsy Mushroom Pot Pie

This dish’s dramatic presentation and splendidly aromatic effect make it perfect for a dinner party. The wilder you go with mushroom vari...

(1 Votes)

Fettuccine with Shiitakes

Mario Batali is a feisty, ponytailed redhead whose motto could be “the pasta course waits for nobody.” Mario hosted one of the first TVF...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password