Items related to American Terroir: Savoring the Flavors of Our Woods,...
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.
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Review:
Jacobsen eases readers into discussions of chemistry, history, geography, and gastronomy with cavalier charm and worldly wit... Inspirational and highly engaging. (Library Journal)
In his travels to these far-flung farms, Jacobsen shows that it is as much farmers' dedication to their profession that counts as the soil itself. (Booklist)
In a dozen informative and often funny essays spanning breakfast to dinner, Jacobsen deploys an open mind as he travels...beyond issues of slow food and sustainability, Jacobsen's affable, nerdy DIY spirit challenges readers to rethink their relationship to food. (Publishers Weekly)
Fascinating. (Seattle Weekly)
Anyone interested in the ideals of Slow Food will find this book captivating and will envy the hands-on research Jacobsen did to prepare his newest book. (Farmbrarian)
Book Description:
In his travels to these far-flung farms, Jacobsen shows that it is as much farmers' dedication to their profession that counts as the soil itself. (Booklist)
In a dozen informative and often funny essays spanning breakfast to dinner, Jacobsen deploys an open mind as he travels...beyond issues of slow food and sustainability, Jacobsen's affable, nerdy DIY spirit challenges readers to rethink their relationship to food. (Publishers Weekly)
Fascinating. (Seattle Weekly)
Anyone interested in the ideals of Slow Food will find this book captivating and will envy the hands-on research Jacobsen did to prepare his newest book. (Farmbrarian)
"One cannot help but get a little hungry while perusing Jacobsen's enchanting book. Part manifesto, part travelogue, part science lesson, and part cookbook, this saliva-inducing work is...a sensual, titillating, sometimes lewd journey into the best foodstuffs of America." -The New Republic
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- PublisherBloomsbury USA
- Publication date2013
- ISBN 10 1608194582
- ISBN 13 9781608194582
- BindingPaperback
- Number of pages288
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