The Drunken Botanist
Description
The New York Times-bestselling guide to botany and booze celebrates its 10th
anniversary with an updated edition—now including a guide to planting your
very own cocktail garden to go with more than fifty drink recipes. This
fascinating, go-to text about the plants that make our drinks is the ideal
gift book for every cocktail aficionado, the perfect drinks book for every
plant-lover. 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 dinosaurs—but each represents a unique cultural contribution to our
global drinking traditions and our history. This charming concoction of
biology, chemistry, history, etymology, and mixology—with delightful drawings,
tasty cocktail recipes, and fun factoids throughout—will make you the most
popular guest at any cocktail party. “A book that makes familiar drinks seem
new again . . . Through this horticultural lens, a mixed drink becomes a
cornucopia of plants.”—NPR’s Morning Edition “Amy Stewart has a way of making
gardening seem exciting, even a little dangerous.” —The New York Times Read
more
Features:
Product Details:
- Publisher : Algonquin Books; 1st edition (March 19, 2013)
- Language : English
- Hardcover : 400 pages
- ISBN-10 : 1616200464
- ISBN-13 : 66
- Item Weight : 1.28 pounds
- Dimensions : 6.25 x 1.05 x 8.35 inches
- Best Sellers Rank: #4,156 in Books (See Top 100 in Books) #4 in Homebrewing, Distilling & Wine Making #5 in Gastronomy History (Books) #10 in Alcoholic Spirits
- #4 in Homebrewing, Distilling & Wine Making
- #5 in Gastronomy History (Books)

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