Ebook The Drunken Botanist: The Plants that Create the World's Great Drinks, by Amy Stewart
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The Drunken Botanist: The Plants that Create the World's Great Drinks, by Amy Stewart
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This quirky guide explains the chemistry and botanical history of over 150 plants, trees, flowers and fruits, showing how they form the bases of our favourite cocktails. Amy Stewart offers gardeners growing tips and provides cocktail enthusiasts with 50 drink recipes, as well as a rounded knowledge of the processes and plants which go into popular concoctions.
- Sales Rank: #3445016 in Books
- Published on: 2013
- Original language: English
- Number of items: 1
- Dimensions: 8.43" h x .91" w x 6.06" l, .0 pounds
- Binding: Hardcover
- 368 pages
Amazon.com Review
An Amazon 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. 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, and nuts that give the world’s greatest drinks distinctive flavors. Along the way, you’ll enjoy sidebars on bugs in booze and inspired drink recipes with backstories that make lively cocktail party conversation. Like Wicked Plants, this delightfully informative, handsome volume isn’t intended as a complete reference or DIY guide, but it will demystify and heighten your appreciation of every intoxicating plant you imbibe. --Mari Malcolm
Review
'A cook's tour of the stupefying array of plants that we ferment for their intoxicating properties, plus some delicious looking cocktail recipes; from gin with violet flowers to vodka with walnuts, just reading them will set your tastebuds tingling!' (New Scientist magazine)
About the Author
Amy Stewart is the bestselling author of six books on the pleasures (and perils) of the natural world including Wicked Plants and Wicked Bugs. She lives in Eureka, California, where she and her husband own an antiquarian bookstore.
Most helpful customer reviews
197 of 213 people found the following review helpful.
"The botanical world produces alcohol in abundance."
By 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 foods will turn to alcohol with time. I am not a drinker, but I am a gardener, and I am nosey. So I found this encyclodedic book to be delightful reading.
Stewart does a thorough job of describing the the various plants that form the basis of the alcoholic drinks in the world. She adds a few myth busters such as the fact that a worm in mescal actually just means a marketing tool for cheap mescal and is not remotely hallucinogenic. Good cider is made from apples so sour they are called spitters. Gin is actually flavored vodka. These are not spoilers, there are many such facts. In addition, she feeds my garden soul with the history of how these plants were found, mutated, grown, etc. And she points out which plants have very toxic relatives which look remarkably like the good cultivers so these you should not pick in the wild.
She addresses the taste of each type of drink, how they taste, and how to make a cocktail with each type. And for us clueless types, she describes the "top shelf" specimens and what makes them premium. SHe also explicates the appropriate mixers and herb additives and how these came into popular use. The drink recipes seem intriguing as well. I especially enjoyed the nuggets of social history that accompany the text, for example the extreme creation of the slave trade to harvest the sugar so vital for rum.
I enjoyed reading this book. It is more a collection of essays or entries than one narrative. As such, it makes perfect reading for those short breaks we all take. I personally got a bit weary with all the different permutations of alcohol and their precursors, but overall found the text to be full of information that I didnt know; much of it is fun to know. As a source book, I would find it excellent. Right now, different variations of familiar drinks and alcohols are particularly popular, so I would especially recommend this book to people who like to experiment with combinations. For the rest of us, we learn something new, always an excellent attribute in a book.
3 of 3 people found the following review helpful.
Get one copy for yourself and one for your favorite bartender
By Ava Lynn
This book far exceeded my expectations, and those expectations were fairly high.
This book does not simply concern itself with plants. It uses the plants involved in the creation of various types of alcohol as jumping-off points for fascinating tidbits of history, biology, horticulture, archaeology, anthropology, all revolving around the common inclination of enjoying a cold drink.
Anyone who enjoys cocktails, beer, or wine will surely enjoy this book. Every type of alcohol you'd care to name, as well as some you've probably never hear of, are touched on here. Also included are gardening tips and cocktail recipes.
I wish that I had bought a hardcover copy, since it would make an informative and attractive coffee table book, but the Kindle version is also formatted well and easy to read.
Highly recommended.
1 of 1 people found the following review helpful.
What a fun book !!
By Jeri Zerr
I'm NOT a heavy drinker by any stretch of the imagination considering I consume less than a dozen adult beverages a year, in fact I use far more liquor in my alcohol based cleaners and home DIY products but this is such a fun book! If you have any interest in the history and origins of vodka, gin, rum, whiskey and more, this is the absolute best book I've encountered. Tonic has quinine which is a well known muscle relaxer. Gin is made from juniper berries which is long known for their pain relieving properties, so it's safe to presume that once upon a time our ancestors knew that a gin and tonic was great as a pain-relieving muscle-relaxer.
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