American Terroir : : Savoring the Flavors of our Woods, Waters, and Fields
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In the church of the north woods : high-mountain maple syrup, Vermont -- The fresh young thing : geisha coffee, Panama -- Eat me : New England cider and Yakima Valley apples -- Mother nature's little black book : varietal honeys of New England, North Carolina, Florida, the Southwest, and California -- Spud Island : moules frites on Prince Edward Island -- Little truths : forest gastronomy, Quebec -- That Totten smell : Totten Inlet oysters, Puget Sound -- Fat of the land : slow-ripened avocados, Michoacán, Mexico -- The taste of vigor : Yukon River salmon -- The farm girl and the pole dancer : wines without makeup, California -- The whisperer in darkness : washed-rind cheese, Northeast Kingdom, Vermont -- The blood of the gods : Mesoamerican chocolate, Chiapas, Mexico.
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PUBLISHED
New York : Bloomsbury, 2010.
Year Published: 2010
Description: vi, 272 p., [16] p. of plates : col. ill. ; 22 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781596916487
1596916486
SUBJECTS
Gastronomy.
Food crops -- Ecology.
Cooking.