Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More

Danny Childs

ISBN 10: 1958417300 / ISBN 13: 9781958417300

Edité par Hardie Grant US, 2023

A propos de cet article

2023. 1st Edition. hardcover. . . . . .

N° de réf. du vendeur 9781958417300

Détails bibliographiques

• Titre: Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More
• Éditeur: Hardie Grant US
• Date de parution: 2023
• Langue: anglais
• ISBN à 10 chiffres: 1958417300
• ISBN à 13 chiffres: 9781958417300
• Reliure: Couverture rigide
• Édition: Edition originale
• État de l'article: New

A propos de ce titre

Synopsis

Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients―whether foraged or purchased from the store―into incredibly unique beverages and cocktails.

Organized by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honoring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more.

Beautifully photographed by the author’s wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist’s guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece.

This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

À propos de l?auteur

Danny Childs trained as an anthropologist and ethnobotanist studying the traditional medicinal uses of plants in the Amazon rainforest. Back home in Southern New Jersey, he developed and led the standard-setting beverage program at The Farm and Fisherman Tavern, a locavore restaurant in the Philadelphia suburb of Cherry Hill. His work has also led to a role on the Slow Food USA Ark of Taste committee, an IACP-nominated cocktail column, and a debut cocktail book, Slow Drinks.