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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Alton Brown is a cornerstone chef on the Food Network. His list of Food Network Shows include: Good Eats, Iron Chef America, Feasting on Asphalt, Feasting on Waves, and Next Iron Chef. We’ve been a fan of his for years! He’s authored books, he’s won awards, and he’s ridden motorcycles across the United States.
Album: Songs in the Attic
The Ballad of Billy Kid**
Album: Exile on Coldharbour Lane
Album: Come Dance With Me
Album: Plastic Silver 9 Volt Heart
Album: Brain Salad Surgery
Album: Damn Right, I’ve Got the Blues
Album: Building the Perfect Beast
Album: Night and Day
Album: Southern Girl
Album: Aja
Album: Rattle and Hum
Album: Johnny Hartman & John Coltrane
Album: Brand New Day
Album: The James Bond Theme / Walk Don’t Run ’64




