Number of page: 400
Publisher: Algonquin Books
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 fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.
- Anthony Leone
- Brandy Schmidt
Really good information
- Nathan Furlong
Great book One of the books I actually own
- Simon Larkin
Brilliant A must read & Im only in page4
- Gary Mayer
For anyone who likes their spirits, this book gives a nice overview of their botanical background.
- Steve Beals
- Julie Jongkryg
A worthy read. Interesting and fascinating!
- Edson Junior
- The D.C Bartending School
I love this book!! A must read for all professional bartenders. One of a kind material.
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A National Bestseller ANew York TimesEditors ChoiceA September 2015 Indie Next PickA Publishers Marketplace Buzz Book of 2015 Fall WinterOne of i