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Botany at the bar : the art and science of making bitters / Selena Ahmed, Ashley DuVal, and Rachel Meyer.

Nā: Momo rauemi: TextTextKaiwhakaputa: Boulder, Colorado : Roost Books, 2019Whakaahuatanga: 176 pages : colour illustrations ; 22 cmISBN:
  • 9781611804980
  • 9781782405603
  • 1611804981
Ngā marau: DDC classification:
  • 641.87/4 23
LOC classification:
  • TX951 .A323 2018
Other classification:
  • CKB088000 | CKB006000 | HEA011000
Summary: "Botany at the Bar is a bitter-making handbook with a beautiful, botanical difference--three scientists present the back stories of exciting flavors of plants from around the globe and all in a range of tasty, healthy tincutres. Botonists Selena Ahmed, Ashley Duval, and Rachel Meyer take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinial 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"--
Ngā tūtohu mai i tēnei whare pukapuka: Kāore he tūtohu i tēnei whare pukapuka mō tēnei taitara. Takiuru ki te tāpiri tūtohu.
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Nonfiction Pātea LibraryPlus Nonfiction Nonfiction 641.874 (Tirotirohia te whatanga(Opens below)) Wātea I2189583
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Includes index.

"Botany at the Bar is a bitter-making handbook with a beautiful, botanical difference--three scientists present the back stories of exciting flavors of plants from around the globe and all in a range of tasty, healthy tincutres. Botonists Selena Ahmed, Ashley Duval, and Rachel Meyer take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinial 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"--

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