The Drunken Botanist
Seiten
2013
Algonquin Books (Verlag)
978-1-61620-046-6 (ISBN)
Algonquin Books (Verlag)
978-1-61620-046-6 (ISBN)
The New York Times-bestselling guide to everything botanical and alcoholic celebrates its 10th anniversary with new material added to the fascinating, authoritative go-to book about the plants that make our drinks. With drawings and recipes—a gift book for every cocktail aficionado; a drinks book for every plant-lover.
The Essential, New York Times–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.”—NPR's Morning Edition “Amy Stewart has a way of making gardening seem exciting, even a little dangerous.” —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 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 a new section on how to grow your very own cocktail garden—will make you the most popular guest at any cocktail party.
The Essential, New York Times–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.”—NPR's Morning Edition “Amy Stewart has a way of making gardening seem exciting, even a little dangerous.” —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 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 a new section on how to grow your very own cocktail garden—will make you the most popular guest at any cocktail party.
Amy Stewart is the New York Times bestselling author of the The Drunken Botanist, Wicked Plants, and several other popular nonfiction titles about the natural world. She’s also written several novels in her beloved Kopp Sisters series, which are based on the true story of one of America’s first female deputy sheriffs and her two rambunctious sisters. Her books have sold over a million copies worldwide and have been translated into 18 languages. She lives in Portland with her husband Scott Brown, a rare book dealer who can usually be found at his shop, Downtown Brown Books.
| Erscheint lt. Verlag | 1.8.2014 |
|---|---|
| Sprache | englisch |
| Maße | 158 x 210 mm |
| Gewicht | 728 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Sachbuch/Ratgeber ► Natur / Technik ► Garten | |
| Sachbuch/Ratgeber ► Natur / Technik ► Natur / Ökologie | |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| Geisteswissenschaften ► Geschichte ► Allgemeine Geschichte | |
| Naturwissenschaften ► Biologie ► Botanik | |
| ISBN-10 | 1-61620-046-4 / 1616200464 |
| ISBN-13 | 978-1-61620-046-6 / 9781616200466 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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