PDF Ebook The Drunken Botanist, by Amy Stewart
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The Drunken Botanist, by Amy Stewart
PDF Ebook The Drunken Botanist, by Amy Stewart
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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
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"Amy Stewart has a way of making gardening seem exciting, even a little dangerous." —The New York Times "Many boozy books have been published over the years, spilling over with fun facts about absinthe, grog and bathtub gin. What makes Stewart's book different is her infectious enthusiasm for the plants, their uses, their history, and the botanists who roamed the earth finding them. The result is intoxicating but in a fresh, happy, healthy way." —USA Today"The Drunken Botanist is a sipping book, not a quaffing book, best enjoyed in moderation...Part Ripley’s Believe It or Not, part compendium on the order of 'Schott’s Original Miscellany' and part botanical garden tour, albeit with a curated cocktail party at the end . . . a companionable reference and whimsical recitation of historical-botanical trivia, with a little tart debunking." —The Washington Post "Sipping an evening cocktail while flipping through this fine volume, I discovered that Ms. Stewart knew how to change a run-of-the-mill cocktail into an intriguing one." —The Wall Street Journal "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 "Fascinating, well researched and instructive — with appealing recipes too." —Rosie Schaap, New York Times "Gardening can be an intoxicating hobby, especially if the botany is booze-related." —The Associated Press
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Product details
Hardcover: 400 pages
Publisher: Algonquin Books; 1st edition (March 19, 2013)
Language: English
ISBN-10: 1616200464
ISBN-13: 978-1616200466
Product Dimensions:
6.2 x 0.9 x 8.3 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
692 customer reviews
Amazon Best Sellers Rank:
#3,432 in Books (See Top 100 in Books)
I loved this book. While the format is something like an encyclopedia, I read it cover-to-cover, and was sad when I reached the end; the entries were so informative and well-written that it was more engaging than some novels I've read recently.I knew some of the background info, but a lot was new to me. As a species, we are clearly keen on fermenting anything that might be fermentable!The suggestions of ways to explore more- like with tequilas and liqueurs- were really interesting, and our bar storage is going to be increasing. The drink recipes included worked really well based on those I tried. I also appreciated the information about what makes a premium spirit worth extra money vs. the basics.While I originally got an ARC of it through LibraryThing, once I'd read it I ordered the published version- yes, I liked it that much. The cover is splendid, and the 2-color printing in the interior works beautifully. It's also great to have an index.If you are interested in the history of booze, or in cocktails, or spirits in general- I HIGHLY recommend this book. It is not only really informative, it's a great read, and a fine reference.
Intriguing read. I dabble a bit in making bitters, limoncello, and various types of meads and honey wines, and this book provided a fascinating tour of the history of alcohol, while introducing other intriguing social facts, like how slave trade grew to harvest sugar for rum; there's also some wonderful recipes, a fantastic discussion on what defines a top shelf alcohol, and even a history of a number of plants discussed. If you geek out on science or history, or just like booze, you'll probably find something to love in this book.
As an author, I wish I had written this book. I can not imagine a more enjoyable topic to research! The book ties together two of my favorite things-- botany and alcohol. Packed with interesting facts about things I've been putting in my stomach for years that I never knew before. Joking aside, it also provides a foundation to think more about why we like certain tastes, why drinks taste as they do, and the many ways that plant diversity enriches our lives.
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.
This book is great, I've learned so much about alcohol and the plants used to make truly great drinks. Any hipster would appreciate learning about this hard to find drinks. Problem is I can't get further than a chapter in before I'm reaching for a drink.Beware: you will find a new appreciation for good gin after reading this.
Lots and lots of minutiae to keep my grinning head spinning, and without the assistance of alcohol!A few very minor points though:Pg 73 "True yams are almost never sold in the U.S." No longer the case. Most ethnic groceries carry varieties of Dioscorea.Pg 89 "Some millets are called broom-corn; the broom shape is an apt descriptor." Think broom-corn is so called because it's used to make brooms, not because of its shape.Pg 120 Jackfruit. "When ripe, the fruit emits a foul odor from the rind.." Ripe jackfruit does not stink, but durian, which looks like a small jackfruit, certainly does.I was a bit disappointed there is no mention of poncirus trifoliata which is hardy enough to be grown in most gardens in the US and bears a very aromatic fruit, which I'm told by a Korean, makes a good alcoholic infusion. And then there is Asimina triloba, Pawpaw, our largest native fruit, which makes a great liquor, available from at least half a dozen distilleries in the United States.
When I first got this book I opened it up and looked at a page, my first thought was, boy does this look boring. Also, very confusing. Many of the pages are black printed on white, but the font is small. Some of the pages or parts of them are black printed on light green, others are black printed on dark green. I've never seen a book where I almost felt physically dizzy trying to read it. There are some very interesting facts in here, but I honestly don't have the energy to to try and get through this book.
I like what I have found between the covers so far, as I have read about 40% or 50% of the book. An unusual book: the author writes with the authority of a life long academic but in an informal, somewhat irreverent style that belies the apparently totally authentic content. Even if you never mix another drink,or use the book to avoid drinking harmful concoctions, just the reading of Stewart's text is worth the price of admission. The historical content alone, is worth the price of purchase!
a fun, easy to read and informative book. fits right in with the series that began with Wicked Bugs, which i think was the first book, well written, although all books fall short because proofreaders aren't used anymore, but, the author or editor did a very good job and there were few grammar mistakes. the anecdotes and the information is presented in a manner that will make amaze and delight any reader who wants to touch on the subject of plants used by humans, and some animals, to intoxicate. proper and/or long forgotten recipes for great cocktails included! i do not imbibe much, but, some of the recipes included in the book are intriguing and enticing. someday i'll try one or two.
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