The Drunken Botanist

Author: Amy Stewart

Publisher: Algonquin Books

ISBN: 1616201045

Category: Gardening

Page: 400

View: 3153

Sake 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.
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The Drunken Botanist: The Plants that Create the World's Great Drinks

Author: Amy Stewart

Publisher: Singapore Books

ISBN: N.A

Category:

Page: N.A

View: 9717

Sake 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 ) 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 Review "This wide-ranging mix of alcohol and plant trivia, drink recipes, and scientific research deserves a place on every home bar book­shelf for its conversational value alone . . . There are enough 'did you know?' moments in this book to fill a lifetime of conversational pauses."*--Buffalo Spree * "All drinkers should have The New York Times bestselling author Amy Stewart's The Drunken Botanist in their library . . . Its fascinating tidbits make perfect happy-hour conversation fodder."--Liquor.com "A conversational tone and easy narrative manner is a disarming tactic, one where as soon as you expect a dumbed-down explanation comes the most extraordinary detail. Helpful graphic elements, box-outs and miniature fact-boxes help make sure you never get bogged down in the text but can dip in and out - and you will, again and again . . . book drink geeks would be crazy not to buy."--Class Magazine "With more than 50 drink recipes, and growing tips, this highly entertaining book will please both cocktail enthusiasts and backyard gardeners. The inclusion of rich history throughout will delight armchair historians and the naturally curious. Highly recommended."--Library Journal, starred review "Gardeners, nature lovers and mixologists will find themselves reaching frequently for this volume . . . A rich compendium of botanical lore for cocktail lovers." -Kirkus Reviews
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Bio-Gärtnern am Fensterbrett

Wie auf kleinstem Raum das ganze Jahr Gemüse, Kräuter, Salate und Obst wachsen

Author: Birgit Lahner

Publisher: Löwenzahn Verlag

ISBN: 3706628481

Category: Gardening

Page: 208

View: 2231

GÄRTNERN OHNE GARTEN ODER BALKON: MEIN MINI-GARTEN AM FENSTERBRETT! Soeben noch am Fensterbrett gestanden, machen die knackigen Salatblätter und die sonnengereiften Kirschtomaten das Abendessen perfekt. Und erst der herrliche Duft von Rosmarin und Lavendel, der durch das offene Fenster strömt. Mit Birgit Lahners genauen Anleitungen wird Gärtnern auf der Fensterbank leicht gemacht - indoor und outdoor! Von der Aussaat über die Pflege bis zur Ernte verrät die Stadtgärtnerin nicht nur ihr Know-how, sondern präsentiert viele kreative Ideen: für eine bunte Oase auf kleinster Fläche. KÖSTLICHE VIELFALT AUF KLEINSTEM RAUM ANPFLANZEN Ob Kräuter für Tees, gelbe Mini-Paprika, gesunde Sprossen oder süße Erdbeeren zum Naschen - sehr viele Arten gedeihen auf dem Fensterbrett prächtig, und manch exotische Pflanze fühlt sich im Winter drinnen besonders wohl. So können Sie ganzjährig Ihre eigene Ernte genießen und haben nebenbei noch einen hübschen Blickfang in Ihren vier Wänden. - Fenster auf und Essen ernten: das ganze Jahr mit selbst gezogenem Obst, Gemüse und Kräutern versorgt - gärtnern innen und außen: am Fenster ganzjährig möglich - im Porträt: die besten Sorten für das Gärtnern auf kleiner Fläche - genaue Pflanzvorschläge für alle Fensterlagen und platzsparende Ideen - mit vielen Tipps, welche Pflanzen gut miteinander harmonieren - Vielfalt anbauen, die man im Geschäft nicht kaufen kann: Zitronengras, Thai-Basilikum und Kaffirlimetten - Urban Gardening: grüne Oasen mitten in der Stadt gestalten - DIY-Projekte: schöne Rankhilfen, Töpfe und hängende Flaschengefäße mit einfachen Mitteln selber machen Weil es entspannend ist und Freude macht. Also, an die Töpfe, fertig, los!
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Wild Drinks & Cocktails

Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home

Author: Emily Han

Publisher: Fair Winds Press (MA)

ISBN: 1592337074

Category: Cooking

Page: 192

View: 5237

Emily Han uses fermentation and preservation techniques to provide 100 drink and cocktail recipes featuring ingredients found in the backyard.
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Make Mead Like a Viking

Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

Author: Jereme Zimmerman

Publisher: Chelsea Green Publishing

ISBN: 1603585990

Category: Cooking

Page: 240

View: 9435

A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
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Gemeine Gewächse

Das A bis Z der Pflanzen, die morden, verstümmeln, berauschen und uns anderweitig ärgern

Author: Amy Stewart

Publisher: ebook Berlin Verlag

ISBN: 382707441X

Category: Gardening

Page: 236

View: 7475

Der Feind in meinem Beet: ein Baum, der Sie mit Giftpfeilen befeuert, ein glänzender roter Samen, der Ihren Herzschlag stoppt, ein Strauch, der Lähmungen verursacht, eine Kletterpflanze, die Sie erdrosselt, und ein Blatt, das einst einen Krieg auslöste. Dieses Buch hält alle wichtigen Informationen zu den fiesesten Pflanzen, den bösesten Blumen und gemeinsten Gewächsen bereit; sie lauern nicht nur in fernen Ländern, sondern direkt in unseren Vorgärten und Wohnzimmern. Amy Stewart erzählt uns von diesen botanischen Teufeleien und gleichzeitig aus Geschichte, Literatur, Politik und Sage. Ein Buch wie aus Harry Potters Handbibliothek, eine Chronik des Skurrilen und des alltäglichen Zaubers, die in den USA zum Überraschungsbestseller avancierte. Gemeine Gewächse ist ein verschlagenes Lesevergnügen voller wunderbarer Zeichnungen.
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Edible Memory

The Lure of Heirloom Tomatoes and Other Forgotten Foods

Author: Jennifer A. Jordan

Publisher: University of Chicago Press

ISBN: 022622824X

Category: Cooking

Page: 336

View: 7932

Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.
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The SAGE Encyclopedia of Alcohol

Social, Cultural, and Historical Perspectives

Author: Scott C. Martin

Publisher: SAGE Publications

ISBN: 1483374386

Category: Reference

Page: 1704

View: 3020

Alcohol consumption goes to the very roots of nearly all human societies. Different countries and regions have become associated with different sorts of alcohol, for instance, the “beer culture” of Germany, the “wine culture” of France, Japan and saki, Russia and vodka, the Caribbean and rum, or the “moonshine culture” of Appalachia. Wine is used in religious rituals, and toasts are used to seal business deals or to celebrate marriages and state dinners. However, our relation with alcohol is one of love/hate. We also regulate it and tax it, we pass laws about when and where it’s appropriate, we crack down severely on drunk driving, and the United States and other countries tried the failed “Noble Experiment” of Prohibition. While there are many encyclopedias on alcohol, nearly all approach it as a substance of abuse, taking a clinical, medical perspective (alcohol, alcoholism, and treatment). The SAGE Encyclopedia of Alcohol examines the history of alcohol worldwide and goes beyond the historical lens to examine alcohol as a cultural and social phenomenon, as well—both for good and for ill—from the earliest days of humankind.
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Veuve Clicquot

die Geschichte eines Champagner-Imperiums und der Frau, die es regierte

Author: Tilar J. Mazzeo

Publisher: N.A

ISBN: 9783423346740

Category:

Page: 319

View: 5638

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Schumann's Bar

Author: Charles Schumann

Publisher: N.A

ISBN: 9783898835022

Category:

Page: 416

View: 7120

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Bird Box - Schließe deine Augen

Roman

Author: Josh Malerman

Publisher: Blanvalet Taschenbuch Verlag

ISBN: 3641237742

Category: Fiction

Page: 320

View: 8784

Der Roman zum Netflix-Film mit Sandra Bullock in der Hauptrolle! Öffne deinen Augen, und du bist tot! Dieses Mantra hat Malorie ihren beiden Kindern von Geburt an eingeimpft. Sie verlassen das Haus so selten wie möglich und wenn doch, dann nur mit verbundenen Augen. Denn irgendetwas ist dort draußen, dessen Anblick jeden in den Wahnsinn treibt. Da klingelt das Telefon, und der unbekannte Anrufer bietet ihr einen sicheren Ort, nur ein paar Meilen den Fluss hinab. Kein weiter Weg, wenn man ihn sehen kann. Doch mit verbundenen Augen unmöglich. Dennoch steigt Malorie mit den Kindern in ein kleines Boot, der Hoffnung entgegen – oder dem Tod! Dieser Roman ist auch bereits unter dem Titel »Der Fluss« beim Blanvalet Verlag erschienen.
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Cocktailian

Das Handbuch der Bar

Author: Helmut Adam

Publisher: N.A

ISBN: 9783944628868

Category:

Page: 547

View: 5879

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Das letzte Kind im Wald

Geben wir unseren Kindern die Natur zurück!

Author: Richard Louv

Publisher: N.A

ISBN: 9783451065217

Category:

Page: 360

View: 7867

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Wermut

Geschichte, Herstellung, Marken

Author: Ulrike Lowis

Publisher: N.A

ISBN: 9783625179757

Category:

Page: 208

View: 3471

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I love New York

Mein New York Kochbuch

Author: Daniel Humm,Will Guidara

Publisher: N.A

ISBN: 9783038007692

Category:

Page: 495

View: 8990

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