American Terroir Savoring the Flavors of Our Woods, Waters, and Fields (Paperback)
|Author: Rowan Jacobsen|
|"Terroir" is French for taste of place. In this book, a James Beard Award-winning author explores many of the North American foods that depend on place for their unique flavor, including salmon from Alaska''s Yukon River and honey from the tupelo-lined banks of the Apalachicola River.|
From the Publisher:
The first guide to the "flavor landscapes" of North America, American Terroir explains how local conditions such as soil and climate affect the flavor of foods such as apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. Complete with recipes and a resource section for finding the best place-specific foods, it's the perfect companion for any self-respecting locavore.