American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

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9781608194582: American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

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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About the Author:

Rowan Jacobsen is the James Beard Award-winning author of A Geography of Oysters, Fruitless Fall, The Living Shore, and Shadows on the Gulf. His work has appeared in the New York Times, Harper's, Outside, Forbes, Eating Well, and elsewhere. He lives in rural Vermont.

Review:

One of "Booklist"'s" "Top 10 Food Books of 2010 “Jacobsen is a seasoned food writer. He balances the history and regional significance of each of these ingredients with his own experiences in consuming them. One gets a real sense of rediscovering one's home turf, and seeing North America's edible offerings through new eyes. It's easy to forget that we live in an expansive country full of different climates and food histories. Books like ""American Terroir"" can redirect our attention back home, and underline the importance of place in food production.” - "Serious Eats" “In a dozen informative and often funny essays spanning breakfast to dinner, Jacobsen deploys an open mind as he travels across North America and Mexico... Beyond issues of slow food and sustainability, Jacobsen's affable, nerdy DIY spirit challenges readers to rethink their relationship to food.” - "Publishers Weekly" “A locavore and James Beard Award–winn

One of "Library Journal"'s Top 10 Best Books of 2010 One of "Booklist"'s" "Top 10 Food Books of 2010 “Jacobsen is a seasoned food writer. He balances the history and regional significance of each of these ingredients with his own experiences in consuming them. One gets a real sense of rediscovering one's home turf, and seeing North America's edible offerings through new eyes. It's easy to forget that we live in an expansive country full of different climates and food histories. Books like ""American Terroir"" can redirect our attention back home, and underline the importance of place in food production.” - "Serious Eats" “In a dozen informative and often funny essays spanning breakfast to dinner, Jacobsen deploys an open mind as he travels across North America and Mexico... Beyond issues of slow food and sustainability, Jacobsen's affable, nerdy DIY spirit challenges readers to rethink their relationship to food.” - "Publishers Weekl

One of "Library Journal"'s Top 10 Books of 2010 One of "Booklist"'s" "Top 10 Food Books of 2010 One of "Kirkus Reviews"' Best Books for Foodies of 2010 "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 perhaps best described as erotica--a sensual, titillating, sometimes lewd journey into the best foodstuffs of America... It also serves to pair the pleasure of eating with a reverence for where our food comes from... Jacobsen's love of the earth's bounty is not merely sensual but yields deeper moral insights about the world." -"New Republic" "Jacobsen is a seasoned food writer. He balances the history and regional significance of each of these ingredients with his own experiences in consuming them. One gets a real sense of rediscovering one's home turf, and seeing North America's edible offerings through new eyes. It's easy to forget that we live in an e

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