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Algonquin Books of Chapel Hill
March 2013
On Sale: March 19, 2013
400 pages
ISBN: 1616200464
EAN: 9781616200466
Kindle: B00AFKIRGY
Hardcover / e-Book
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Cookbooks | Non-Fiction
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.
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