American Terroir

Publishers Information

About American Terroir

Publisher Web Link: http://www.bloomsburyusa.com/

Savoring the Flavors of Our Woods, Waters, and Fields

A delicious outgrowth of the slow and local food movements, American Terroir explores many of the North American foods that depend on place for their unique flavor—by a James Beard Award-winning food writer.

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.

American Terroir has been chosen as one of Library Journal’s Inaugural List of Top Ten Best Books of 2010

American Terroir makes Booklist’s Top 10 Food Books of 2010!

Author Information

About Rowan Jacobsen

Author Web Link: http://www.rowanjacobsen.com/

Rowan Jacobsen is the James Beard Award-winning author of A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America, Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis, and The Living Shore, about our ancient connection to estuaries and their potential to heal the oceans. He has written for the New York Times, Newsweek, Harper’s, Outside, Eating Well, and others. Whether visiting endangered oystermen in Louisiana or cacao-gathering tribes in the Bolivian Amazon, his subject is how to maintain a sense of place in a world of increasing placelessness. His new book, American Terroir, was recently named one of the Top Ten Books of the Year by Library Journal. He lives in Vermont. (http://www.rowanjacobsen.com/)

Cookbooks by Rowan Jacobsen

0

Your rating: None

My Cookbook

American Terroir

by Rowan Jacobsen

0

Your rating: None

My Cookbook

A Geography of Oysters

by Rowan Jacobsen

0

Your rating: None

My Cookbook

Chocolate Unwrapped

by Rowan Jacobsen

0

Your rating: None

My Cookbook

Fruitless Fall

by Rowan Jacobsen