“The Terroir Guides: Food Wine Burgundy” ($29.95, Little Bookroom)
The word “terroir” refers to the way local influencesgeography, culture, history, tradition — are expressed in a region’s food and wine. This marvelous book’s content and photographs are lovely to look at but also full of substance. Author David Downie encourages readers to appreciate a slower, more meditative lifestyle based on a culture with deep roots that respects the soil and the seasons’ turnings. Indeed, Downie insists that “depth” is the key to understanding Burgundy itself; each of its subregions has a distinctive history and character that, in turn, are reflected in its food and wine. Nearly all wines made here fall into two categories: pinot noir (red) and Chardonnay (white); yet, because of the soil and climate’s complexity, the range is exceptionally wide (Burgundy has about 4,000 wineries). The guide is divided into five parts that reflect the region’s geographical, cultural, historic and/or administrative divisions. Downie includes restaurants where chefs continue to work from scratch and use fresh, locally produced ingredients to serve traditional (or gently updated) regional fare. Also includes a food and wine glossary. Chicago Tribune
