Food Wine Burgundy (The Terroir Guides)
"Downie...calls readers to arms by celebrating the terroir and how it, along with the particular climates, has created culinary jewels for millennia–snails, Charolais beef, chèvre, honey, truffles, and grand cru pinot noirs and chardonnays. He easily demystifies the processes of wine making...succinctly maps and divides Burgundy into four regions, walking readers through each town and discussing lodgings, markets, artisans, and vintners. He also deconstructs restaurants' menus for their technique and signatures....Beautifully depicted, handily sized, and substantially sourced for contact info and seasonal hours. Not a stand-alone general guide, this book is a regional standard for oenophiles and the palatably enchanted traveler. Highly recommended."  –Library Journal, 2/15/10, Starred ReviewPRAISE FOR THE TERROIR GUIDES:"Getting to the heart of regional cuisine can be a tall order, but The Terroir Guides ably examine the interplay between markets, local food artisans, winemakers, and chefs on a town-by-town basis, taking the reader from field to plate and making a great companion for any food-obsessed tourist...packed with local history, food lore, and useful translations." –Sherman's Travel“When I travel, food is naturally a primary focus, but most guidebooks provide minimal information in that realm. Thankfully, The Little Bookroom is publishing Terroir Guides, a series for the foodie traveler that focuses entirely on culinary delights." –Cravings"I love The Terroir Guides. They give me everything I want. They're a tactile pleasure, compact, meaty. They're lovely to look at, elegantly laid out, mutedly and tastefully colored...positively overflowing with the Who, What, Where and How even an intrepidly independent traveler should know...The Little Bookroom has a knack for putting guidebooks into print that are as useful as they are beautiful." –Wine NewsThis marvelous book's content and photographs are lovely to look at but also full of substance... encourages readers to appreciate a slower, more meditative lifestyle based on a culture with deep roots that respects the soil and the seasons' turnings --Chicago Tribune, Resourceful Traveler“…an excellent companion for food-loving travellers, particularly as it also includes specialist food suppliers…It’s full of insider tips and prettily illustrated with photographs…”–Destination France"Downie...calls readers to arms by celebrating the terroir and how it, along with the particular climates, has created culinary jewels for millennia–snails, Charolais beef, chèvre, honey, truffles, and grand cru pinot noirs and chardonnays. He easily demystifies the processes of wine making...succinctly maps and divides Burgundy into four regions, walking readers through each town and discussing lodgings, markets, artisans, and vintners. He also deconstructs restaurants' menus for their technique and signatures....Beautifully depicted, handily sized, and substantially sourced for contact info and seasonal hours. Not a stand-alone general guide, this book is a regional standard for oenophiles and the palatably enchanted traveler. Highly recommended."  –Library Journal, 2/15/10, Starred Review"For years now,The Little Bookroomhas been publishing out-of-the-ordinary travel guides--books that encourage travelers to slow down, to appreciate details, to focus in a thoughtful way on what makes each destination unique. The publisher's new series, theTerroir Guides, applies these concepts to food and wine, focusing not on an entire country, but on specific regions or cities. The result is a real celebration of the sense of place, and the first volume on David Downie'sFood Wine Burgundy, proves that the concept works beautifully...What follows is a feast of hearty Burgundian food and luscious wines, starting with a section on local specialties...The book is packed with insider's addresses, including small, family-run bistrots, country inns, cheese shops and bakeries that seldom make it into other guidebooks. The descriptions, often enlivened by Downie's wry sense of humor, are delightful to read...Wine lovers will appreciate the invaluable information on wineries open to he public, especially those open without appointment...The volume is lavishly illustrated with Alison Harris's gorgeous color photographs...I wish I'd had Downie's guide with me on my past trips to Burgundy. And judging from the many margin marks, underlinings and stars that I penciled through the volume, it will certainly accompany me on the next."--Vivian Thomas,France TodayPRAISE FOR THE TERROIR GUIDES:"Getting to the heart of regional cuisine can be a tall order, but The Terroir Guides ably examine the interplay between markets, local food artisans, winemakers, and chefs on a town-by-town basis, taking the reader from field to plate and making a great companion for any food-obsessed tourist...packed with local history, food lore, and useful translations." –Sherman's Travel“When I travel, food is naturally a primary focus, but most guidebooks provide minimal information in that realm. Thankfully, The Little Bookroom is publishing Terroir Guides, a series for the foodie traveler that focuses entirely on culinary delights." –Cravings"I love The Terroir Guides. They give me everything I want. They're a tactile pleasure, compact, meaty. They're lovely to look at, elegantly laid out, mutedly and tastefully colored...positively overflowing with the Who, What, Where and How even an intrepidly independent traveler should know...The Little Bookroom has a knack for putting guidebooks into print that are as useful as they are beautiful." –Wine News