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.

• We started tracking this book on April 17, 2013.
• This book was $9.99 when we started tracking it.
• The price of this book has changed 58 times in the past 4,756 days.
• The current price of this book is $11.99 last checked 5 hours ago.
• This lowest price this book has been offered at in the past year is $9.99.
• The lowest price to date was $2.99 last reached on May 11, 2013.
• This book has been $2.99 one time since we started tracking it.
• The highest price to date was $12.99 last reached on October 22, 2017.
• This book has been $12.99 2 times since we started tracking it.

• Cookbooks, Food & WineGastronomyEssays
• Cookbooks, Food & WineRegional & InternationalU.S. Regional

• Publication Date: September 10, 2010
• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 282 Pages
• File Size: 15 KB