Read American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

Rowan Jacobsen

4.9/5 (9766 ratings)

Description:Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now. For those who have embraced the local food movement, American Terroir will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. To get started finding American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Pages: —

Format: PDF, EPUB & Kindle Edition

Publisher: Bloomsbury USA

Release: 2010

ISBN: 1596916486

Description: Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now. For those who have embraced the local food movement, American Terroir will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. To get started finding American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

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