Most people don't expect wood to flavor their food beyond the
barbecue, if at all, and gastronomists rarely discuss the
significance that wood has on ultimate taste. But trees and wood
have a far greater influence over our plate and palate than you
might think. So what does wood taste of? And how has it been used
in cooking, distilling, fermenting, and even perfume creation to
produce a unique flavor and smell? To find out the answers to these
questions, food communications expert Artur Cisar-Erlach embarked
on a global journey to understand how trees infuse the world's most
delectable dishes with the flavor of their wood. His flavor hunt
extended into a three-year exploration covering everything from
pizza, whisky, cheese, tea, and perfume to quinine, wine, maple
syrup, blue yogurt, and more. From wooden barrels used to age
scotch in Austria to wood-burning pizza ovens of Naples to
traditional Canadian maple syrup producers, The Flavor of Wood
explores how wood infuses some of our best-loved foods through its
smoke, sap, roots, and bark. As his quest spans continents and
cultures, Cisar-Erlach introduces readers to a colorful cast of
characters including Modenese balsamic vinegar producers,
Piedmontese truffle hunters, South Tyrolean winemakers, and wild
mountain pine chefs. Discovering that wood flavors beverages as
well, the author encounters Austrian whisky distillers, Bavarian
brewers, avant-garde central London tea merchants, and Indian tea
exporters. A world trip brimming with fascinating encounters,
unexpected turns, beautiful landscapes, scientific discoveries, and
historic connections, The Flavor of Wood is the story of a
passionate flavor hunter, and offers readers unparalleled access to
some of the world's highest quality cuisine and unknown tree
flavors.
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