| Description |
1 online resource (234 pages) : color illustrations |
| Contents |
In the church of the north woods : high-mountain maple syrup, Vermont -- The fresh young thing : geisha coffee, Panama -- Eat me : New England cider and Yakima Valley apples -- Mother nature's little black book : varietal honeys of New England, North Carolina, Florida, the Southwest, and California -- Spud Island : moules frites on Prince Edward Island -- Little truths : forest gastronomy, Quebec -- That Totten smell : Totten Inlet oysters, Puget Sound -- Fat of the land : slow-ripened avocados, Michoacán, Mexico -- The taste of vigor : Yukon River salmon -- The farm girl and the pole dancer : wines without makeup, California -- The whisperer in darkness : washed-rind cheese, Northeast Kingdom, Vermont -- The blood of the gods : Mesoamerican chocolate, Chiapas, Mexico. |
| Summary |
"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."--pub. desc. |
| Subject |
Gastronomy.
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Food crops -- Ecology.
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Cooking.
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| Genre |
Electronic books.
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| Other Form: |
Print version: Jacobsen, Rowan. American terroir. 1st U.S. ed. New York : Bloomsbury, 2010 9781596916487 (DLC) 2010006125 (OCoLC)515474571 |
| ISBN |
9781608194599 (electronic bk.) |
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1608194590 (electronic bk.) |
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