American Terroir by Rowan Jacobsen

No critic rating

Waiting for minimum critic reviews

See 3 Critic Reviews



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.

About Rowan Jacobsen

See more books from this Author
Rowan Jacobsen is the James Beard Award–winning author of A Geography of Oysters, Fruitless Fall, The Living Shore, and Shadows on the Gulf. His work has appeared in the New York Times, Harper’s, Outside, Forbes, Eating Well, and elsewhere. He lives in rural Vermont.
Published September 10, 2010 by Bloomsbury USA. 282 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for American Terroir

Kirkus Reviews

See more reviews from this publication

A locavore and James Beard Award-winning food writer adapts the French wine-growing concept of terroir, "the taste of place," to champion a variety of foods from the Western hemisphere.

Aug 31 2010 | Read Full Review of American Terroir

Publishers Weekly

See more reviews from this publication

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

Jul 26 2010 | Read Full Review of American Terroir

The Wall Street Journal

See more reviews from this publication

More than two centuries after the fall of Robespierre, Rowan Jacobsen would like to launch a "reign of terroir" to improve American culinary habits.

Oct 02 2010 | Read Full Review of American Terroir

Reader Rating for American Terroir

An aggregated and normalized score based on 23 user ratings from iDreamBooks & iTunes

Rate this book!

Add Review