American Terroir: Savoring The Flavors Of Our Woods, Waters, And Fields (2010) - Plot & Excerpts
There was a lot of fascinating information about foods from the Americas that have unique tastes due to where they are grown and/or how they are produced. I have tons of ideas for more unique presents for folks now, and a much better idea of how to know when I have a quality product. Each section is a particular food. At the end if the section he gives references for places to obtain what he has referenced and some suggested recipes. The book covers coffee, wine, cheese, chocolate, honey, oysters, avocados, salmon, apples, potatoes and mussels from PEI, and forest gastronomy from Quebec. I will be getting myself a copy. This book intrigued my localvore soul. I learned much about the history of my favorite foods: maple syrup, honey, apple cider, cheese, wine, chocolate, etc. What I enjoyed most was the authors exploration of why the best of these foods come from certain regions- what it is about the soil, weather, harvesting, processing, and (most importantly) the traditions and rituals associated with bringing these foods to our table.
What do You think about American Terroir: Savoring The Flavors Of Our Woods, Waters, And Fields (2010)?
Predictably, this made me hungry. Anyone local up for trying to do a forage meal?
—crazy4goff
Liked the chapter on coffee the best. Chocolate one was a close second.
—Lexi9596
Way less boring than the title suggests. And, OH! The varietal honeys!
—themangogrove
