Discover how the wild tastes of wood are already in your food, guided
by a global flavor forager
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.
