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! Read * The Drunken Botanist by Amy Stewart Ç eBook or Kindle ePUB. The Drunken Botanist ""The botanical world produces alcohol in abundance."" according to Amelia Gremelspacher. Plants soak up CO2 and sunlight and convert it to sugar and exhale oxygen. When sugar is combined with yeast, alcohol is born. So alcohol is very a very close cousin to the substances that make life possible. Yeast is plentiful in the air, which I didnt know, so many staple fo. Quality_Seeker said Just a Slight Haze in the Brew. This success of this book is understandable. It is charming, genial, well conce
| Title | : | The Drunken Botanist |
| Author | : | |
| Rating | : | 4.99 (898 Votes) |
| Asin | : | 1616200464 |
| Format Type | : | paperback |
| Number of Pages | : | 400 Pages |
| Publish Date | : | 2017-09-23 |
| Language | : | English |
Along the way, you’ll enjoy sidebars on bugs in booze and inspired drink recipes with backstories that make lively cocktail party conversation. An Best Book of the Month, March 2013: Peppered with fascinating facts and well-chosen anecdotes, Amy Stewart’s brisk tour of the origin of spirits acquaints the curious cocktail fan with every conceivable ingredient. --Mari Malcolm. Starting with the classics (from agave to wheat), she touches on obscure sources--including a tree that dates to the dinosaur age--before delving into the herbs, spices, flowers, trees, fruits, a
A New York Times BestsellerSake began with a grain of rice. 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. (from the catalog). Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. 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
""The botanical world produces alcohol in abundance."" according to Amelia Gremelspacher. Plants soak up CO2 and sunlight and convert it to sugar and exhale oxygen. When sugar is combined with yeast, alcohol is born. So alcohol is very a very close cousin to the substances that make life possible. Yeast is plentiful in the air, which I didnt know, so many staple fo. Quality_Seeker said Just a Slight Haze in the Brew. This success of this book is understandable. It is charming, genial, well conceivedand organized, attractively designed, extensively researched, and masterful in itsknowledge of beverage science. At the risk of nitpicking -- but in the interest of aneven more impressive revise. Intelligent Writing with a dry wit! D_shrink This book turned out to be an excellent reference on plants and their many uses by humans. The author discussed many plant uses beside fermenting plant starches into sugars by the addition of yeasts. One could tell the author loved discussing plants with the occasional witty r
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