Savoring the Flavors of Our Woods, Waters, and FieldsBook - 2010 | 1st U.S. ed.
Describes terroir, French for the "taste of place" and explains why local conditions such as soil and climate affect the flavor of iconic American foods such as apples, honey, maple syrup, and oysters.
Publisher: New York : Bloomsbury, 2010.
Edition: 1st U.S. ed.
Branch Call Number: 641.013 JACOB
Characteristics: vi, 272 p. : col. ill. ; 22 cm.