The Drunken Botanist

The Drunken Botanist

The Plants That Create the World's Great Drinks

Book - 2013
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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.

Publisher: Chapel Hill, NC : Algonquin Books of Chapel Hill, c2013
Edition: 1st ed
ISBN: 9781616200466
Branch Call Number: ANF 581.632 STE
Characteristics: xv, 381 p. : ill. (some col.) ; 21 cm

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VV5 Mar 10, 2015

While I found this to be a slow read, it was really interesting (in particular, the genetic diversity of apples astounded me!). While not the most practical book to keep around your bar for tips on drink infusions, it’s a good read about the histories of plants that help make modern cocktails what they are.

twinston781 Dec 04, 2014

Though it is available as an ebook you really need to check this book out in print, it is beautiful! No worries if you're not into horticulture or science, Stewart's layout of the book and fun facts make the information accessible. You will be thirsty at the end!

z
zipread
May 23, 2013

The Drunken Botanist: the Plants that Create the World’s Great Drinks. --- by Amy Stewart. The title says it all: this book is about the plants that produce the alcoholic beverages that we drink and some that we don’t even know about. The reading is easy, the style is clear. No dense, difficult to understand prose here. All the major players are covered: the grape and the hop; the rye and the wheat; sorghum and rice; and so are the end products: ale and lager; wine and cider; gin and bourbon. And more. Thoughtfully, Stewart included a few recipes: there’s Kir and Lavender Martini; Black Gold and Ciao Bella; the Aviation and Mint Julep. You can zoom through this little tome real fast, presumably even faster and more enjoyably with some liquid refreshment at hand. Cheers!

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VV5 Mar 10, 2015

VV5 thinks this title is suitable for 21 years and over

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