TRANSATLANTIC FOODS, INC. 
Home of Aux Delices des Bois®
Eat, Read, Browse, Enjoy
Central Market/Dallas
***SUPERBOWL**
Sat. Feb 6
Truffle Butters
Artisanal Bacons
Pig'Nics
King's Supermarket Cresskill
Sat. Jan 30
Truffle Butters
Eli's 80th/3rd
Bacon & Truffle Butters
Saturday
- 12-2 pm -
Dean & DeLuca Uptown
84th & Madison
Truffle Butters
Saturday
Zabar's
Truffle Butters
Sunday
Quick Links
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Web Links
Click here to taste
Read what the press is saying....
FOOD & WINE MAGAZINE 2010 Trend Report, January 2010
FOOD & WINE MAGAZINE Picks our Pig'NicsPress Release - Pig'Nics - Feb 2010
| . Mini Pitas with Honey Mushrooms, Blue Cheese, and Port |
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There's a new wave of truffle products out there...Sept. Specialty Food Magazine
Smart Money Mag dishes into Transatlantic Foods
You Tube shows off all things bacon, July 2009
Click here to get A Bite of the Best themushroomguys Blog Attracts Attention, July 2009
"I love dedication, it’s inspiring.. And I have to say that it’s especially inspiring when it’s dedication to food!..."
AUX DELICES DES BOIS ® PIG’NICS HIT THE SLOPES
Feb, 2009
Transatlantic Foods launched a new product at the Winter Fancy Food Show, and it’s riding the lifts. Aux Delices des Bois Pig’Nics are olive-sized, flavorrubbed, dry cured sausages. How do our versatile Pig’Nics break the mold?
Click Here to read Specialty Food Article
Fancy Food Show, New York
Jan - Feb 2009
Sofi Award
"Outstanding New Product 2008"
Click Here to watch Award VIdeo
New York Magazine
Dec 2008
"Buttered up"
Buttered Up Splurging on a truffle might be out of the question, but Transatlantic Foods’ Aux Délices des Bois black-truffle butter is a happy holiday compromise. Spoon some over fish, pasta, or even a baked potato for a luxurious touch.
Clich here to read article
Crain's New York Business Nov 2008
"Buttering up a brand new market"
"Prestigious award opens door for specialty food product, but distribution is a challenge...
Click here to read article
Books, and Recipes
Books Click here to buy book
Recipes from The Mushroom Lover's Mushroom Cookbook & Primer by Amy Farges Workman, 2000 The inside scoop on mushrooms and truffles, from the simple shiitake to the mighty truffle. Recipes: A variety of techniques, cuisines, courses, from top chefs as well as our kitchen. See ways to use fresh, dried, frozen, powders, oils, butters. Primer: A page dedicated to each of the 40 varieties. Find out its season, flavor description, best cooking method, and best recipe. Photos: for each mushroom Fun Stuff: Enjoy anecdotes, selecting/storing/prep tips, origins, myths, and practical advice. Buy it by emailing us or checking out Amazon
LIGHT READING by Amy Farges
"Heaven in Earth", Food Arts, 2007
“All About Mushrooms”, Cooking Light, April 2002
“Morels – More than Just Mushrooms”, Fine Cooking, April-May 1995
"Keeping Up with Food Trends", Cooking Light, October 1990
“Marvelous Mushrooms”, Ladies’ Home Journal, November 1994
Amy Farges profile...
Recipes
