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ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books (division of Workman)] Hardcover New copy - Usually dispatched within 4 working days. [Southport, United Kingdom] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Workman Publishing Mär 2013] Hardcover Neuware - Discusses the array of herbs, flowers, fungi, trees, and fruits that have been used in alcoholic beverages over time, detailing their history and etymology while presenting growing tips for gardeners and over fifty drink recipes. [Einbeck, Germany] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Workman Publishing Mär 2013] Hardcover Neuware - Discusses the array of herbs, flowers, fungi, trees, and fruits that have been used in alcoholic beverages over time, detailing their history and etymology while presenting growing tips for gardeners and over fifty drink recipes. [Einbeck, Germany] [Publication Year: 2013]
Algonquin Books of Chapel Hill. Used - Good. Used book that is in clean, average condition without any missing pages. Algonquin Books of Chapel Hill ISBN 1616200464 9781616200466 [US]
First edition hardcover, which is in fine condition.Please see photos for condition. Seller will carefully wrap book in bubble wrap, box it, and ship it with tracking.The Essential, New York Times–Bestselling Guide to Botany and Booze"A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants."—NPR's Morning Edition"Amy Stewart has a way of making gardening seem exciting, even a little dangerous." —The New York TimesSake 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. Date: 2013. Algonquin Books ISBN 1616200464 9781616200466 [US]
Algonquin Books, Date: 2013. Hardcover. Very Good. The Drunken Botanist by Amy Stewart. Algonquin Books, 2013. Hardcover, 381 pp. Very Good 2013. Algonquin Books ISBN 1616200464 9781616200466 [BE]
Algonquin Books, Date: 2013-03-19. hardcover. Like New. 6x1x8. This Book is in Like New condition.All items ship within 24 hours. Packaging is 100% Recyclable. Most items purchased from Charitable organizations. A portion of each sale is also donated to a monthly charity, check your package for this months charity. Reuse-Recycle-Rebook! 2013. Algonquin Books ISBN 1616200464 9781616200466 [US]
Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The New York Times-bestselling guide to everything botanical and alcoholic celebrates its 10th anniversary with new material added to the fascinating, authoritative go-to book about the plants that make our drinks. With drawings and rec ISBN 1616200464 9781616200466 [GB]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books (division of Workman)] Hardcover New Book. Shipped from UK. Established seller since 2000. [Wood Dale, IL, U.S.A.] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books (division of Workman)] Hardcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2013]
Algonquin Books (division of Workman) 3/19/2013 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Algonquin Books (division of Workman) 3/19/2013 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Algonquin Books (division of Workman) 3/19/2013 12: 00: 00 AM Hardcover New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Chapel Hill, NC: Algonquin Books of Chapel Hi. Fine copy (issued without dust jacket). Date: 2013. Later prt.. hardcover. 8vo, 381 pp. . 2013. Algonquin Books of Chapel Hi ISBN 1616200464 9781616200466 [US]
Chapel Hill, NC: Algonquin Books of Chapel Hill, Date: 2013. 15tgh prinring; olive green pictorial c w/orange titles; 381 clean, unmaked pages/index. Hardcover. Near Fine/No Jacket as Issued. 8 Vo. 2013. Algonquin Books of Chapel Hill ISBN 1616200464 9781616200466 [US]
Algonquin Books, Date: 2013. Hardcover. A spirited toast to the marriage of botany and booze. On Difford's list of the 30 most important cocktail books of all time. Finalist for the James Beard award. Ever wonder how agave gets transformed into tequila, or what those strange herbs are in absinthe? This book answers those questions and many more-plus classic cocktail recipes and practical drinking advice. A very good copy; no dust jacket. The New York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition--now including a guide to planting your very own cocktail garden to go with more than fifty drink recipes. This fascinating, go-to text about the plants that make our drinks is the ideal gift book for every cocktail aficionado, the perfect drinks book for every plant-lover. 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 charming ...
Algonquin Books, Date: 2013. Hardcover. A spirited toast to the marriage of botany and booze. On Difford's list of the 30 most important cocktail books of all time. Finalist for the James Beard award. Ever wonder how agave gets transformed into tequila, or what those strange herbs are in absinthe? This book answers those questions and many more-plus classic cocktail recipes and practical drinking advice. A very good hardcover, no dust jacket. The New York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition--now including a guide to planting your very own cocktail garden to go with more than fifty drink recipes. This fascinating, go-to text about the plants that make our drinks is the ideal gift book for every cocktail aficionado, the perfect drinks book for every plant-lover. 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 charming ...
Algonquin Books, Date: 2013. Hardcover. A spirited toast to the marriage of botany and booze. On Difford's list of the 30 most important cocktail books of all time. Finalist for the James Beard award. Ever wonder how agave gets transformed into tequila, or what those strange herbs are in absinthe? This book answers those questions and many more-plus classic cocktail recipes and practical drinking advice. A new copy. The New York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition--now including a guide to planting your very own cocktail garden to go with more than fifty drink recipes. This fascinating, go-to text about the plants that make our drinks is the ideal gift book for every cocktail aficionado, the perfect drinks book for every plant-lover. 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 charming concoction of biology, ...
UsedGood. Cover/Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included. ISBN 1616200464 9781616200466 [US]
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