Botany at the Bar: The Art and Science of Making Bitters. Este artículo no está disponible.
Ahmed, Selena; Duval, Ashley; Meyer, Rachel
35 valoraciones de Goodreads
Idioma: inglés
Editorial: Roost Books, 2019
- Tapa dura
- Usado
Librería: Austin Goodwill 1101, Austin, TX, Estados Unidos de AmericaAustin Goodwill 1101
Vendedor de 5 estrellas
Vendedor de IberLibro desde 21 de mayo de 2021
No disponible
Tapa dura
Condición: Usado - Aceptable
EUR 11,87
Descripción del artículo del vendedor
Book shows general signs of use and handling. May have light wear on the cover or edges and minimal writing or highlighting. Binding remains tight, and pages are clean and readable.
N° de ref. del artículo CTXV.1611804981.G
- Título
- Botany at the Bar: The Art and Science of Making Bitters
- Autor
- Ahmed, Selena; Duval, Ashley; Meyer, Rachel
- Editorial
- Roost Books
- Año de publicación
- 2019
- Estado
- good
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 1611804981
- ISBN 13
- 9781611804980
A guidebook to everything bitters--the history, science, and plants behind them--with 75 botanical recipes.
Not only are bitters the backbone to every great cocktail, these plant-packed elixirs have long been used to support health and well-being, add flavor, and stimulate the senses. Take a trip around the world with ingredients like saffron, grapefruit, hibiscus, and lemongrass and then bring them home to your kitchen. Be your own alchemist and mixologist, with recipes for creating bitters, syrups, shrubs, and cocktails. With these unique flavor combinations of spices, roots, fruits, and flowers, your drinks will never be the same.
Not only are bitters the backbone to every great cocktail, these plant-packed elixirs have long been used to support health and well-being, add flavor, and stimulate the senses. Take a trip around the world with ingredients like saffron, grapefruit, hibiscus, and lemongrass and then bring them home to your kitchen. Be your own alchemist and mixologist, with recipes for creating bitters, syrups, shrubs, and cocktails. With these unique flavor combinations of spices, roots, fruits, and flowers, your drinks will never be the same.
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Acerca del autor
RACHEL MEYER, PhD, is an evolutionary biologist and molecular ecologist working across the University of California to understand biodiversity. Her research is on oaks, eggplant, African rice, ancient humanlandscape interactions, and citizen science.
ASHLEY DUVAL, MESC, works as a consultant on genetic resources for food and agriculture industry. Her research focuses on the breeding and domestication of tropical perennial crops including acai and cacao.
SELENA AHMED, PhD, is an Associate Professor of Sustainable Food Systems at Montana State University examining the ecological, cultural, and health aspects of food systems with expertise in tea
agro-forests of China.
ASHLEY DUVAL, MESC, works as a consultant on genetic resources for food and agriculture industry. Her research focuses on the breeding and domestication of tropical perennial crops including acai and cacao.
SELENA AHMED, PhD, is an Associate Professor of Sustainable Food Systems at Montana State University examining the ecological, cultural, and health aspects of food systems with expertise in tea
agro-forests of China.
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