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

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American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields ReviewThis is a fascinating book about culinary specialties produced in specific and often small geographic regions. Terroir is often associated with vineyards that produce wine that has a distinct terroir ("taste of the earth"). Rowan Jacobsen takes the concept to its natural conclusion and shares with readers terriors ranging from New England apples and cider to Yukon River salmon.
While most chapters are devoted to specialties of American regions, Jacobsen goes across the northern border to Prince Edward Island (potatoes) and Quebec (forest foraging). Jumping across the southern border we learn about special coffee (Panama), avocados, and chocolate (Mexico). Here in the U.S. Jacobsen presents maple syrup (Vermont), varietal honeys (various places), Totten Inlet oysters (Washington), wines (California), and washed-rind cheese (Vermont).
Each culinary gem has its own chapter. The writing is especially engaging and informative. The first chapter is about producing maple syrup in Vermont. The author is able to describe in wonderful and amazing detail how the sap develops in the maple tree. Producing syrup from sap is a long and arduous process. Chapters end with recipes and resources that are quite useful. Midway through the book is a collection of color photos from the places discussed.
Anyone interested in the nuances of excellent food sources will enjoy this book. Be warned, it will make you hungry. The writing is fully engaging and the book ends too soon.
Unfortunately there is one serious omission. The book has no index. Where is Peet's Coffee? Yes, it's in the coffee chapter, but where? How about the fiddleheads, where are they discussed? Quite frankly, in a book like this the lack of index is inexcusable.American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields Overview

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