Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

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

Article Image

American Terroir

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

By Rowan Jacobsen

Bloomsbury, $25

Anyone who’s read about wine has encountered the French term terroir, which means “taste of place.” Here, award-winning author Rowan Jacobsen investigates how local conditions like soil, water, and microclimate affect the flavors of food. Why are the upland carrots from his neighbor’s farm so singularly tart? And why is Yukon River salmon the richest of all? To sleuth out the answers to such questions, Jacobsen profiles 12 North American foods, from Vermont’s high-mountain maple syrup to coffee grown in Panama’s lush Jaramillo region. At the end of each chapter, he offers resources to help you score the place-specific foods and a few simple recipes that let the ingredients’ terroir shine through.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks