The Flavor of Wood Edited by Becky Haghpanah-Shirwan and Stephen Stapleton; this book has all the

this book has all the right ingredients―a spunky

then abused by her loutish husband

two of the world’s first ironclad ships

“Otawka’s cooking is approachable and meant to be shared

The Flavor of Wood Edited by Becky Haghpanah-Shirwan and Stephen Stapleton; this book has all thePart 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,