The Drunken Botanist: The Plants that Create the World's Great Drinks
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Author:
Stewart, Amy
Published:
Little, Brown and Company 2013
Format:
Kindle Book, OverDrive Read
Edition:
10th Anniversary
Status:
Available from OverDrive

Description

The New York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition—now including a guide to planting your very own cocktail garden to go with more than fifty drink recipes. This fascinating, go-to text about the plants that make our drinks is the ideal gift book for every cocktail aficionado, the perfect drinks book for every plant-lover.
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 charming concoction of biology, chemistry, history, etymology, and mixology—with delightful drawings, tasty cocktail recipes, and fun factoids throughout—will make you the most popular guest at any cocktail party. 
“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
 

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Subjects

Subjects
Cooking & Food
Gardening
Science
Nonfiction

More Details

Street Date:
3/19/2013
Language:
English
ISBN:
9781616201043
ASIN:
B00AFKIRGY

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Citations

APA Citation (style guide)

Amy Stewart. (2013). The Drunken Botanist: The Plants that Create the World's Great Drinks. 10th Anniversary Little, Brown and Company.

Chicago / Turabian - Author Date Citation (style guide)

Amy Stewart. 2013. The Drunken Botanist: The Plants That Create the World's Great Drinks. Little, Brown and Company.

Chicago / Turabian - Humanities Citation (style guide)

Amy Stewart, The Drunken Botanist: The Plants That Create the World's Great Drinks. Little, Brown and Company, 2013.

MLA Citation (style guide)

Amy Stewart. The Drunken Botanist: The Plants That Create the World's Great Drinks. 10th Anniversary Little, Brown and Company, 2013.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

Copy Details

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Shared Digital Collection11
East Hampton Public Library00

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Date Added:
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Date Updated:
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    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 charming concoction of biology, chemistry, history, etymology, and mixology—with delightful drawings, tasty cocktail recipes, and fun factoids throughout—will make you the most popular guest at any cocktail party. 
    “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
     

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    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.

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