The Drunken Botanist 在线电子书 图书标签: 酒 植物学 植物 自然 科普 外国文学 鸡尾酒 装逼文艺青中老年必备
发表于2025-02-16
The Drunken Botanist 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2025
不喜欢抖机灵
评分很有意思的一本书,学到了好多奇奇怪怪的知识。 比如因为基因型的差异,有人会觉得茉莉花有蜂蜜的香味,而有人会联想到尿味;还有牙科诊所的味道来源于丁香提取物(用于麻醉);香草为什么贵,结个豆荚太不容易了,每天只开一朵花,只有一种蜂才能授粉,豆荚发育需要6-8个月,还只有一种真菌才能让种子发芽;为什么叫五月酒,五月以前香猪秧秧里的香豆素积累尚不够高,毒性不强所以可以加到酒里;关于金鸡纳树的小故事也很有趣;Raki竟然可以用无花果酿造……红色白金花的配图是错误的
评分从植物的角度写酒,非常好玩,读过之后再喝纯饮会努力想喝到原料的味道哈哈,嗯慢慢体会鸡尾酒的配方。不过内容还是比较浅,需要单独看每一种酒的书
评分一本植物+调酒的好玩工具书
评分关于我最怕的牙科的味道,书中写道: as a dental anesthetic because of its numbing and anesthetic effects. Distinctive dentist office smell comes from cloves.
Amy Stewart is the award-winning author of six books on the perils and pleasures of the natural world, including four New York Times bestsellers, The Drunken Botanist, Wicked Bugs, Wicked Plants, and Flower Confidential. She lives in Eureka, California, where she and her husband own an antiquarian bookstore called Eureka Books and tend a flock of unruly hens in their backyard. She has spent the last few years on arduous research trips through the world's distilleries, wineries, and bars for her latest book, The Drunken Botanist.
She has written for the New York Times, the Washington Post, and many other newspapers and magazines, and has appeared frequently on National Public Radio, CBS Sunday Morning, and--just once--on TLC's Cake Boss. She is the recipient of a National Endowment for the Arts fellowship, the American Horticulture Society's Book Award, and a California Horticultural Society Writer's Award.
A New York Times Bestseller
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 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.
普逵酒:龙舌兰汁液酿造的低度数酒。 梅斯卡尔酒:原产地规定品种的龙舌兰酿造的烈酒。 西打cider:苹果酒。 卡尔瓦多斯酒:完成发酵的苹果酒进行提纯得到的高度数“生命水”。法国北部专门产地出产的苹果白兰地,苹果原料≥20%本地品种,≥70%的苦型或苦甜型品种,≤15%的酸型...
评分非常有趣的一本书。从植物到酒,上篇介绍常见的酿酒植物,中篇则是介绍酿酒调酒所需要的香料,最后下篇介绍辅料和装饰物,其中全文穿插着各种鸡尾酒配方,以及各类酿酒或是植物趣事。 全书结合趣味和科学,很多描写引人入胜,让人捧腹大笑。本身爱好调酒的人可以在书中发现各种...
评分非常有趣的一本书。从植物到酒,上篇介绍常见的酿酒植物,中篇则是介绍酿酒调酒所需要的香料,最后下篇介绍辅料和装饰物,其中全文穿插着各种鸡尾酒配方,以及各类酿酒或是植物趣事。 全书结合趣味和科学,很多描写引人入胜,让人捧腹大笑。本身爱好调酒的人可以在书中发现各种...
评分The Drunken Botanist 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2025