The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark

“Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor).

Most people don't expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume ...