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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.

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