The flavors of wood

What does wood taste like? How has it been used in cooking, distillation, fermentation, and even in the creation of perfumes to produce a unique flavor and scent? To answer these questions, Artur Cisar-Erlach, an expert in food communication, embarked on an unusual world tour: a flavor hunt that covered all areas, from pizza to whisky, cheese, tea, perfumes, wine, maple syrup, yogurt, and more. The author introduces readers to a colorful cast of characters: balsamic vinegar producers from Modena, truffle hunters from Piedmont, vintners from South Tyrol, chefs who favor mountain pine, Austrian whisky distillers, Bavarian brewers, Indian tea exporters... all encounters that help us understand how the sap, roots, and bark imbue some of our favorite foods. "The Flavor of Wood" received the Gourmand World Cookbook Awards in the "Best in the World" category.