Who knew that horticulture was such an intoxicating subject? In this follow-up to the New York Times bestsellers Wicked Bugs and Wicked Plants, Amy Stewart explores the odd, unusual, and surprisingly common plants that have produced the world’s greatest spirits. The Drunken Botanist (Algonquin, $19.95) uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, fruits, and even a few fungi. With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart’s trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike. What’s Books & Books’ signature drink? Find out tonight as Amy Stewart unveils her own concoction created in honor of our very own bookstore! Botany, Books & Booze – what could be better? 8pm
Published: Algonquin Books of Chapel Hill - March 19th, 2013
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.