This New York Times Bestseller, The Drunken Botanist ($16) looks at how great drinks have the humblest of beginnings. Think about it, a grain of rice becomes Sake, barley is transformed into Scotch, agave gives us Tequila, rum started life as sugarcane and bourbon comes from corn. In The Drunken Botanist, author Amy Stewart explores in depth a dizzying array of flowers, herbs, fruits, fungi and trees which, through inspiration, ingenuity and desperation, humans have transformed over the centuries into alcoholic beverages. This is a great book, and a whole lot of fun while being informative at the same time. Now where did I put that still?
Facebook Twitter Pinterest If a frontier does exist beyond local, seasonal and organic, farmers markets and meat from sustainable sources then it must include fishing, hunting and foraging. A lifelong forager and angler who later became a hunter, Hank Shaw chronicles his passion for both hunting and gathering through his popular blog Hunter Angler Gardener […]