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

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Average Rating
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 Update2024-02-27 02:25:04AM
Last Indexed2024-02-27 02:50:58AM

Solr Fields

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0
accelerated_reader_reading_level
0
author
Jacobsen, Rowan
author_display
Jacobsen, Rowan
available_at_catalog
Elk Grove
detailed_location_catalog
Elk 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.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
49a03b51-a4ce-1107-1988-076b171fb97b
isbn
9781596916487
9781608194599
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-02-27T10:50:58.044Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Essays
Non Fiction
local_callnumber_catalog
641.013 J17 2010
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Elk Grove
primary_isbn
9781596916487
publishDate
2010
publisher
Bloomsbury
Bloomsbury Publishing
recordtype
grouped_work
subject_facet
Cooking
Food crops -- Ecology
Gastronomy
title_display
American terroir : savoring the flavors of our woods, waters, and fields
title_full
American Terroir Savoring the Flavors of Our Woods, Waters, and Fields
American terroir : savoring the flavors of our woods, waters, and fields / Rowan Jacobsen
title_short
American terroir
title_sub
savoring the flavors of our woods, waters, and fields
topic_facet
Cooking
Cooking & Food
Ecology
Essays
Food crops
Gastronomy
Nonfiction

Solr Details Tables

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record_details

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ils:.b20381888BookBooks1st U.S. edEnglishBloomsbury2010vi, 272 p., [16] p. of plates : col. ill.; map ; 22 cm.
overdrive:fac6be7a-a06a-41ce-8d84-403d1843f632eBookeBookEnglishBloomsbury Publishing2010

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