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American terroir: savoring the flavors of our woods, waters, and fields

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Publisher:
Varies, see individual formats and editions
Pub. Date:
2010.
Language:
English
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.

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ISBN:
9781596916487
9781608194599
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Grouping Information

Grouped Work ID49a03b51-a4ce-1107-1988-076b171fb97b
Grouping Titleamerican terroir savoring the flavors of our woods waters and fields
Grouping Authorrowan jacobsen
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2021-10-28 02:08:33AM
Last Indexed2021-10-28 02:49:44AM
Novelist Primary ISBN9781596916487

Solr Details

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accelerated_reader_reading_level0
authorRowan Jacobsen
author_displayJacobsen, Rowan
available_at_catalogCarmichael
Walnut Grove
detailed_location_catalogCarmichael
Walnut Grove
display_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.

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literary_form_fullEssays
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primary_isbn9781596916487
publishDate2010
publisherBloomsbury Publishing
Bloomsbury,
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Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b20381888BookBooks1st U.S. ed.EnglishBloomsbury, 2010.vi, 272 p., [16] p. of plates : col. ill.; map ; 22 cm.
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subject_facetCooking
Food crops -- Ecology
Gastronomy
title_displayAmerican terroir : savoring the flavors of our woods, waters, and fields
title_fullAmerican Terroir Savoring the Flavors of Our Woods, Waters, and Fields
American terroir : savoring the flavors of our woods, waters, and fields / Rowan Jacobsen
title_shortAmerican terroir
title_subsavoring the flavors of our woods, waters, and fields
topic_facetCooking
Cooking & Food
Ecology
Essays
Food crops
Gastronomy
Nonfiction