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The drunken botanist : the plants that create the world's great drinks
2013
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Fiction/Biography Profile
Genre
NonFiction
Culinary
Nature
Science
Topics
Plants
Botany
Science
Beverages
Recipes
World history
Setting
- International
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Trade Reviews

  Library Journal Review

Stewart (coauthor, Wicked Plants) provides listeners with an encyclopedic guide to the plants used throughout history to produce alcohol. She reviews those grains for making beers, whiskeys, and spirits; grapes that go into wines and liquors; and the herbs, spices, fruits, vegetables, flowers, trees, and fungi that enhance their flavors. The author also covers the many methods employed to distill, brew, and otherwise make alcohol. Recipes for a wide range of cocktails appear throughout. VERDICT All of this makes for informative and enjoyable listening, especially with Collen Marlo's lively reading. However, this work is probably better suited in print as a reference work. That being said, listeners wanting an excellent introduction to cocktails will find this title both enlightening and entertaining. ["This highly entertaining book will please both cocktail enthusiasts and backyard gardeners. The inclusion of rich history throughout will delight armchair historians and the naturally curious," read the starred review of the Algonquin hc, LJ 2/15/13.-Ed.]-Stephen L. Hupp, West Virginia Univ. Parkersburg Lib. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Summary
<p>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.</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>
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