Download , by Amy Stewart
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, by Amy Stewart
Download , by Amy Stewart
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Product details
File Size: 9489 KB
Print Length: 400 pages
Publisher: Algonquin Books; 1st edition (March 19, 2013)
Publication Date: March 19, 2013
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00AFKIRGY
Text-to-Speech:
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Amazon Best Sellers Rank:
#82,146 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Fascinating stuff, and a must for avid cooks, gardens and mixologists. My only complaint is that there's a fair amount of filler/throw away info in here. That said, in this day and age where you can read on an ipad or whatnot and then follow every interesting whim ad naseum, it's not that bad a thing.
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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