Neil Saavedra

You've got white, you've got black and then, you know, certain qualities that go there in.

But, you know, chefs will tell you, as they have me many times on the program.

they're incredibly expensive, which is why you get this special razor to cut them micro-thin into your pasta, which I have had.

But the first time you do it, it's a rude awakening when you get that bill.

It was pasta, right?

But they do have this unique –

flavor and texture to them that is not like anything else, earthy and delicious.

It's just not like anything else to them.

Did you find, were you surprised by some of the prices or some of the details you found out about truffles during your research for your novel, Buried Treasure?

No, please do.

There is something about that because, you know, trust me, I'm like a mime on the radio.

It's like, what do you do for a living?

I tell people about food with no pictures.

So, yeah, you do find I often will use words in weird ways to explain something because I'm like –

It just needs something different than what wants to come out of my mouth first.

But I love the fact that you have a passion for all these things and you put it together in your latest novel, Buried Treasure.

And this book unearths all the cutthroat culinary world of rare truffles.

You can get it where better books are sold in your neighborhood.

You can go to Barnes & Noble.com.

You go to Amazon and look for it.