[PDF.46yr] American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

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

[PDF.hs20] American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

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 | #586189 in Books |  Bloomsbury USA |  2010-08-17 |  2010-08-17 | Original language:English | PDF # 1 |  8.52 x1.10 x5.80l,.90 | File type: PDF | 288 pages

 | Great product!

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||0 of 0 people found the following review helpful.| Outstanding read!|By P. Willson|This is an important book, as more and more American open space and agricultural land is being lost to mega-malls and housing tracts, and as plant genetic diversity and agricultural technique founder under the mad corporate push for higher yields and shippability.

The book is very well-researched with lots of useful and fascinating con|From Publishers Weekly|Terroir, a French term usually associated with wine, is what James Beard Award–winning author Jacobsen (Fruitless Fall) defines as "foods that are what they are because of where they come from." In a dozen informative and often funny

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...

You easily download any file type for your device.American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields   |  Rowan Jacobsen. A good, fresh read, highly recommended.

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