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| #4877 in Books | Algonquin Books of Chapel Hill | 2013-03-19 | 2013-03-19 | Original language:English | PDF # 1 | 8.31 x.94 x6.25l,1.25 | File type: PDF | 400 pages | Learn the origins of the worlds most popular beverages | Distilled & fermented libations | Includes tasty recipes and gardening tips||1 of 1 people found the following review helpful.| The book ties together two of my favorite things-- botany and alcohol|By A. mack|As an author, I wish I had written this book. I can not imagine a more enjoyable topic to research! The book ties together two of my favorite things-- botany and alcohol. Packed with interesting facts about things I've been putting in my stomach for years that I never knew before. Joking aside,
A New York Times Bestseller 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 hav...
You can specify the type of files you want, for your device.The Drunken Botanist | Amy Stewart. A good, fresh read, highly recommended.
