从用来陈酿奥地利苏格兰威士忌的木桶到那不勒斯烧木材的披萨烤炉再到传统的加拿大枫糖浆生产商，《木头的味道》探讨了木头是如何通过烟雾、树汁、树根和树皮渗入一些我们最喜爱的食物当中的。由于他的探索涵盖了多个大陆和文化，Cisar-Erlach向读者展示了一个丰富多彩的角色阵容，包括摩德纳的香醋;制造商、皮埃蒙特的松露猎人、南蒂罗尔的酿酒师，以及野山松厨师。发现木头也能给饮料调味的作者邂逅了奥地利的威士忌酿酒商、巴伐利亚的啤酒酿造公司、前卫的伦敦市中心茶商，以及印度茶叶出口商。

一场充满了有趣的邂逅、意外的转折、美丽的风景、科学发现和历史联系的世界之旅，《木头的味道》是一个充满激情的味道猎人的故事，为读者们提供了一个无与伦比的机会了解一些世界上**质的美食和未知的树的味道。

From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters.

A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.