A New York Times BestsellerSake 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 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. (from the catalog)
#243615 in Books 2016-01-15 2016-01-15Original language:EnglishPDF # 1 9.10 x .90 x 6.20l; 1.09 #File Name: 1612519822256 pages
Review
4 of 4 people found the following review helpful. Good Book for Red TeamsBy IAmMightyOverall; a pretty good how-to book. Some of the case studies seemed incomplete or at least glossed over. Also; it would have been nice to have full descriptions of the nine things available to the deception planner. I ended up finding them on the internet in some of Whaley's other work. I'd buy it again.
