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roast squab with water cress
Arab-inflected cuisine
Miss Harmon's roast chicken
each lab presents a step-by-step recipe for a delicious drink
The Drunken Botanist (Amy Stewart) Eastern European roast squab with water cressSake 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,
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