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Sto caricando le informazioni... American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields (2010)di Rowan Jacobsen
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. A good romanticization of culinary roots. ( ) A fascinating book about the effects that location has on foods grown or harvested in America (North and South). Rowan Jacobsen chooses 12 foods, from oysters to chocolate, and investigates why something from a particular place tastes so much better than the same thing from another place. Missouri's Norton grape/wine gets a small mention in the wine section, which focuses mainly on California. Questa recensione è stata scritta per Recensori in anteprima di LibraryThing. The book is a thoroughly entertaining combination of food and travel writing, taking the reader from a Yupik Eskimo community in the Yukon to a remote Venezuelan village renowned for producing the world's finest chocolate. Jacobsen is witty, observant, and enthusiastic about his subjects. He is also able to captivate his audience, even when explaining the science behind the story.Longer review posted on Rose City Reader. nessuna recensione | aggiungi una recensione
"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."--pub. desc. Non sono state trovate descrizioni di biblioteche |
Già recensito in anteprima su LibraryThingIl libro di Rowan Jacobsen American Terroir è stato disponibile in LibraryThing Early Reviewers. Discussioni correntiNessunoCopertine popolari
Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.013Technology Home and family management Food And Drink Gastronomy, Epicurism Eating PhilosophyClassificazione LCVotoMedia:
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