--Library Journal, starred review, "Gardeners, nature lovers and mixologists will find themselves reaching frequently for this volume . It is something of an acquired taste. But today, artisanal distilleries in Jalisco and Oaxaca are making extraordinary smooth and fine spirits, using a mixture of ancient and modern technology. She includes archaeological finds such as the presence of barley beer on clay pot fragments dated to 3400 B.C.E. The piñas are still chopped and roasted slowly in belowground ovens, where they are infused with the smoke from local oak, mesquite, or other wood for several days. . Hardcover She is delightfully entertaining. Another misconception arises when agaves are called century plants, suggesting that they bloom once in a hundred years. Chocolate. —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." . Whether the Spanish introduced the tahona to Mexico is a subject of hot debate among archeologists and historians.). Highly recommended.—Ann Wilberton, Pace Univ. —Rosie Schaap, New York Times, "Gardening can be an intoxicating hobby, especially if the botany is booze-related." This is an elegant tale of suspense, mystery, and wry humor...A surprising Kopp family secret, a kidnapped baby, … We know from remnants found at archeological digs that agave—called maguey in Mexico—was cultivated, roasted, and eaten eight thousand years ago; the sweet sap surely would have been drunk as well. The Drunken Botanist Posted by Melissa Peterson on April 7, 2018 On Thursday, April 5, 2018, the Loveland Garden Club hosted author Amy Stewart at Lauritzen Gardens for a lecture “Plants that Create the World’s Great Drinks” featuring her book, The Drunken Botanist . Like her previous books, it is so rich in details, little-known facts, and actual science, that readers won't even notice they are reading an encyclopedia. Even the population of wild bats that pollinate agaves are diminished because the agaves are not allowed to bloom naturally. Because the weevil bores inside, insecticides are largely ineffective. 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. $25.99 Reviewed in the United States on December 10, 2018. . There are enough 'did you know?' . inspired cocktail recipes. Gardeners, nature lovers and mixologists will find themselves reaching frequently for this volume; the hard part will be deciding what to try next as they discover that a liquor store is really "a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams." The Essential, New York Times–Bestselling Guide to Botany and Booze “A book that makes familiar drinks seem new again . a companionable reference and whimsical recitation of historical-botanical trivia, with a little tart debunking." is the award-winning author of six books on the perils and pleasures of the natural world, including four New York Times bestsellers, The Drunken Botanist, Wicked Bugs, Wicked Plants and Flower Confidential. 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 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." Barnes and Noble, Inc., US. No booze-shelf is complete without his James Beard Award winning book, Imbibe! (This wheel, by the way, is strikingly similar to apple-grinding stones once used to make cider in Europe. The Drunken Botanist: The Plants That Create the World's Great Drinks. The Aztec Codex Fejérváry-Mayer, one of the few pre-Columbian books not destroyed by the Spanish, portray Mayahuel, goddess of the agave, breast-feeding her drunken rabbit children, presumably offering them pulque instead of milk. A comprehensive guide to the intersection of plants and booze. When I first got this book I opened it up and looked at … This comprehensive field guide to Ireland's robust and growing whiskey scene is the ultimate itinerary Vogue, Decanter, The Sunday Times Wine Club newsletter Wine Times, and the journal you have in your hands, as well as snippets from Johnson's bestselling ... With characteristic elegance and delicious wit, Barbara Holland, (a national treasure,-Philadelphia Inquirer) celebrates the age-old ... With characteristic elegance and delicious wit, Barbara Holland, (a national treasure,-Philadelphia Inquirer) celebrates the age-old . and family rituals. The Drunken Botanist (Hardcover) The Drunken Botanist (Hardcover) By Amy Stewart. The chicken is supposed to balance the sweetness of the fruit. A quirky new compendium of the plants that have been picked, muddled and crafted into drinks. With vintage recipes like Nectar for the Czar and D’Orsay Punch, this book is a nice addition for the booze book collector. (Agaves are monocarpic, meaning that they bloom only once and then expire, so this is not as much of a tragedy as it may seem.). Her new book is The Drunken Botanist… These five books dip back in time to the history of drinks, both how they are made and when they were mixed. Those were harvested and roasted in brick or stone-lined ovens set in the ground, then covered so that they could smolder for several days. He was ridiculed by his colleagues for his bizarre specialty, but he did make some astonishing finds concerning the diet of ancient people. It might have been made with a different species of agave, but the method was generally the same. I'm very concerned." The agave is better known for what it is not than for what it is. Other distillers use a slightly more modern copper pot still that is very similar to those used to make fine whiskies and brandies. David Suro-Piñera, owner of Siembra Azul tequila and an advocate for the preservation of tequila's history and the sustainability of the industry, said, "We've been abusing the species. The much-anticipated bloom is vitally important, however: it yields the raw ingredients for tequila, mezcal, and dozens of other drinks distilled or fermented from this strange, heat-loving succulent. In "The Drunken Botanist," Amy Stewart explores … We have not allowed the plant to reproduce in the wild. 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, … When one thinks cocktails and history, the name ‘David Wondrich’ quickly comes to mind. --Class Magazine, "With more than 50 drink recipes, and growing tips, this highly entertaining book will please both cocktail enthusiasts and backyard gardeners. Like the title of this book, the content is tons of fun, with engaging fonts, whimsical illustrations, and a charismatic voice that speaks directly to the reader like a friend enjoying a beer—er, cocktail. . --Buffalo Spree, "All drinkers should have The New York Times bestselling author Amy Stewart's The Drunken Botanist in their library . In fact, many bloom after eight to ten years but "decade plant" doesn't sound nearly as romantic. More traditional copper Spanish stills, called Arabic stills, were also introduced early on. Moonshine is perhaps one of the more elusive liquors with possibly the best name, and a slew of great nicknames as well (white lightning, choop, mountain dew, etc.). The roasting process breaks down the sugars in a different way, yielding lovely caramelized flavors that make for a rich, smoky liquor. Up to 50% Off Select Toys and Collectibles, Knock Knock Gifts, Books & Office Supplies, B&N Exclusive Holiday Totes - $4.99 with Purchase, Learn how to enable JavaScript on your browser, Ancient Brews: Rediscovered and Re-created, Colonial Spirits: A Toast to Our Drunken History, Dinner at Miss Lady's: Memories and Recipes from, Finding Mezcal: A Journey into the Liquid Soul, From Barley to Blarney: A Whiskey Lover's Guide. Hardcover She had four hundred children in all—the "Centzon Totochtin"—and they are known as the rabbit gods of pulque and intoxication. Her new book is The Drunken Botanist: The Plants … . A comprehensive guide to the intersection of plants and booze. 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. Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar, The Drunken Botanist: The Plants That Create the World's Great Drinks, Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them, Moonshine: A Cultural History of America's Infamous Liquor, Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant's Companion, moonshine: a cultural history of america's infamous liquor, Comfort Food for Staying In: Recipes from Magnolia Table, Volume 2, Treat Your Favorite Mom with These Healthy Yet Decadent Cookbooks, 5 Bowl Cookbooks to Start the New Year Right, 5 Fresh Cocktail Books to Enjoy this Summer, 10 Books that Make Small Space Summer Cooking Possible, Cook Epically: 5 Cookbooks to Pair with Epic Stories and Classic Tales, Cooking with Diabetes: 5 Inspired Cookbooks, Show your Zest for Spring with 5 Citrus Cookbooks. . 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