Hoperian botanist. Guide for the alcoholic flora of the planet
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Sake appeared from a rice grain. Scotch came out of barley, tequila - from agave, rum - from sugarcane, and Bourbon - from corn. Want to know more? In the "hop of botany", Amy Stewart explores a stunning number of herbs, flowers, trees, fruits and mushrooms, which people in their ingenuity, in inspiration or despair managed to turn into alcoholic beverages for centuries.
Of all these thousands of plants that have ever been distilled and fermented for the manufacture of alcohol, many are simply dangerous, some are strange and ancient as dinosaurs, but each of them is a unique cultural contribution to the global drinking traditions of human history.
This book - an elegant cocktail from biology, chemistry, history and etymology, which includes many interesting historical facts and more than fifty recipes of original alcoholic beverages - not only will help you to pass the time, but also make a welcome guest at any party
Of all these thousands of plants that have ever been distilled and fermented for the manufacture of alcohol, many are simply dangerous, some are strange and ancient as dinosaurs, but each of them is a unique cultural contribution to the global drinking traditions of human history.
This book - an elegant cocktail from biology, chemistry, history and etymology, which includes many interesting historical facts and more than fifty recipes of original alcoholic beverages - not only will help you to pass the time, but also make a welcome guest at any party
Author:
Author:Stuart E.
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-4461-1802-1
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