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TxAuBib
20210904120000.0
||||||s2013||||||||||||||||||||||||und|u
9781616201043
1616201045
B00AFKIRGY
Amazon
05ea1a35-f4d7-497f-82e9-9c6c347dfd99
OverDrive
(Reserve ID)
1260206
OverDrive
(Product ID)
TxAuBib
Stewart, Amy.
The Drunken Botanist
[Libby].
Algonquin Books,
2013.
glass.
Cultural.
mixology.
anthropology.
spirits.
liquor.
Chemistry.
drink.
imbibe.
Scotch.
lore.
botanical.
Distillery.
Distill.
rum.
alcohol.
gift.
recipe.
Biology.
cookbook.
plants.
Botany.
History.
sake.
horticulture.
Cocktail.
farm.
tequila.
bourbon.
fermented.
fermentation.
limoncello.
Format: OverDrive Adobe EPUB eBook, Filesize: 10MB.
Format: OverDrive Kindle Book.
Format: OverDrive OverDrive Read.
Cooking & Food.
Nonfiction.
HTML:<p><b>The Essential, <i>New York Times</i>–Bestselling Guide to Botany and Booze<br /> "A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants."—NPR's <i>Morning Edition</i><br /> "Amy Stewart has a way of making gardening seem exciting, even a little dangerous." —<i>The New York Times</i></b><br /> Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In <i>The Drunken Botanist</i>, 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.</p> <p>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.</p> <p>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.</p>.
Media Type: eBook.
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