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ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books] Hardcover Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages. [Berlin, Germany] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books] Hardcover Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages. [Berlin, Germany] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books of Chapel Hill] Hardcover Used book that is in clean, average condition without any missing pages. [Mishawaka, IN, U.S.A.] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books of Chapel Hill] Hardcover Used book that is in clean, average condition without any missing pages. [Mishawaka, IN, U.S.A.] [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 of Chapel Hill / Workman Publishing, Chapel Hill, NC] Hardcover First Edition First edition, subsequent impression with number line '10 9 8 7 6 5'. Illustrated boards, no jacket as issued. Some very slight edge wear and a couple of tiny dents to top and bottom of covers an spine, bottom corners very slightly bruised, not price clipped (price on back cover $19.95), long Xmas gift inscription to ffep, internally clean tight and square, overall a vg+ copy, looks almost unread. 381pp, illustrated. Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. 'The Drunken Botanist' uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi). Some of the most extraordinary and obscure plants have been fermented and distilled and they each represent a unique cultural contribution to global drinking traditions and our history. Molasses was an essential ingredient of American independence when outrage over a mandate to buy British rather than French molasses for New World rum making helped kindle the American Revolution. Captain James Cook harvested the young, green tips of spruce trees to make a vitamin C rich beer that cured his crew of scurvy, ...
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books of Chapel Hill 3/19/2013] Hardcover The Drunken Botanist: The Plants That Create the World's Great Drinks 1.25 [Grand Rapids, MI, U.S.A.] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books of Chapel Hill, Chapel Hill, NC] Hardcover First Edition advance reading copy. light shelf wear. text is unmarked. binding tight. boards havee very light wear. edges of pages have very light wear. [Eugene, OR, U.S.A.] [Publication Year: 2013]
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books] 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 ...
ISBN10: 1616200464, ISBN13: 9781616200466, [publisher: Algonquin Books] 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 ...
Algonquin Books of Chapel Hill 3/19/2013 Hardback or Cased Book New in New jacket The Drunken Botanist: The Plants That Create the World's Great Drinks (Hardback or Cased Book)
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, ...
Chapel Hill Algonquin Books 2013 Hard cover New. Sewn binding. Cloth over boards. 400 p. Contains: Illustrations, black & white, Line drawings, black & white, Line drawings, color.
Chapel Hill Algonquin Books 2013 Hard cover New. Sewn binding. Cloth over boards. 400 p. Contains: Illustrations, black & white, Line drawings, black & white, Line drawings, color.
Chapel Hill Algonquin Books 2013 Hard cover New. Sewn binding. Cloth over boards. 400 p. Contains: Illustrations, black & white, Line drawings, black & white, Line drawings, color.
Chapel Hill Algonquin Books 2013 Hard cover New. Sewn binding. Cloth over boards. 400 p. Contains: Illustrations, black & white, Line drawings, black & white, Line drawings, color.
Chapel Hill, NC Algonquin Books of Chapel Hill 2013 Hardcover Near Fine. No Jacket as Issued 8 Vo. 15tgh prinring; olive green pictorial c w/orange titles; 381 clean, unmaked pages/index.
Algonquin Books 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 concoction of ...
Algonquin Books 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 concoction of ...
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