Botany at the Bar
The Art and Science of Making Bitters
1st Edition
Published on 30. May 2019
178 pages
978-1-78240-680-8 (ISBN)
Description
Botanists Selena Ahmed, Ashley DuVal and Rachel Meyer from the New York based craft bitters-making company, Shoots & Roots Bitters, take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinal properties just waiting to be discovered at the bottom of your glass.
Notes on the origins of bitters, the science of taste and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
Notes on the origins of bitters, the science of taste and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Quarto Publishing PLC
Product notice
Reflowable
File size
12,72 MB
ISBN-13
978-1-78240-680-8 (9781782406808)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
05/2019
White Lion Publishing
€38.56
Article exhausted; check different version
Persons
Selena Ahmed is an Assistant Professor of Sustainable Food Systems at Montana State University.Ashley DuVal is a scientific consultant for the UN on international agriculture and is working on a PhD in horticulture and breeding of tropic perennials.Rachel Meyer is an evolutionary biologist and molecular ecologist working across the University of California to understand biodiversity. Her research is on oaks, aubergines, African rice, ancient human-landscape interactions and citizen science.
Content
- Cover
- Half Title
- Title
- Copyright
- Contents
- Introduction
- Chapter 1: A Short History of Bitters
- Chapter 2: Bitters and the Planet
- Chapter 3: A Matter of Taste
- Chapter 4: How to Make Bitters
- Chapter 5: Bitters at the Bar
- Chapter 6: The Plant Directory
- Making Your Own Extractions
- Using a Sonicator
- Blending Flavors: Pairing and Flavor Matching
- Resources
- Glossary
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
- X
- Y
- Z
- Acknowledgments
