Annotations for Drunken Botanist
Baker & Taylor
Discusses the array of herbs, flowers, fungi, trees, and fruits that have been used in alcoholic beverages over time, detailing their history and etymology while presenting growing tips for gardeners and over fifty drink recipes.
Stewart brings indefatigable energy to this compendium of horticultural information (and recipes) that can pique or satisfy curiosity and resolve cocktail party disputes over, say, the identity of a maraschino cherry or techniques for harvesting juniper. Organized for browsing as well as more focused pursuit of knowledge, this book is packed with information tidbits. It's attractively designed in a convenient size (6.25x8.25")--not too big to put in an oversize handbag or on a small-size table for reference or conversation starts. Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)
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.