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The Essential, New York Timesâ??Bestselling Guide to Botany and Booze "A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants."â??NPR's Morning Edition /> "Amy Stewart has a way of making gardening seem exciting, even a little dangerous." â??The New York Times Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaursâ??but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixologyâ??with more than fifty drink recipes and growing tips for gardenersâ??will make you the most popular guest at any co… (mehr)
fyrefly98: The Drunken Botanist focuses entirely on fermentation of various plants, while Cooked also delves into other cooking processes, but they both have a similar approach to looking at both the natural and the cultural history of the things we consume.… (mehr)
CGlanovsky: Similarly structured, they actually arrive at a lot of the same historical reference points as they each present a portrait of human history and natural science through their own tiny lens.
I'm on a foodie kick right now, reading books about recipes and food creation. This one was a very interesting look at the role of plants in our alcoholic beverages. Pretty much everything alcoholic thAt we drink comes from some type of plant. This book goes into detail about how the major alcoholic beverages are created and how they were discovered and the history behind them. As well as how different fruits and spices are added and used to make up our favorite concoctions. Several interesting drink recipes are included as well as directions for growing some of your own plants, and creating some liqueurs and mixers. Makes me want to take a run to Binny's!! ( )
The Essential, New York Timesâ??Bestselling Guide to Botany and Booze "A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants."â??NPR's Morning Edition "Amy Stewart has a way of making gardening seem exciting, even a little dangerous." â??The New York Times Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaursâ??but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixologyâ??with more than fifty drink recipes and growing tips for gardenersâ??will make you the most popular guest at any co
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