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?
Finding great new places to eat can be a frustrating endeavor. Now there is a book that provides you with all the tools you need to find those great little hole in the walls or five star restaurants. Where Chefs Eat: A Guide to Chefs’ Favourite Restaurants ($13), is a restaurant guide developed from the […]