Botany at the Bar: The Art and Science of Making Bitters
| Author | : | |
| Rating | : | 4.16 (876 Votes) |
| Asin | : | 1611804981 |
| Format Type | : | paperback |
| Number of Pages | : | 176 Pages |
| Publish Date | : | 2017-09-08 |
| Language | : | English |
DESCRIPTION:
About the Author RACHEL MEYER, PhD, is a plant evolutionary biologist at NYU who specializes in the evolution of food. SELENA AHMED, PhD, is an Assistant 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 at the Yale School of Forestry & Environmental Studies in plant conservation and consults on international agriculture. She works to show you every plant with an adaptation that leads to flavorful or medicinal properties, and explains how it came about in the first place.
A unique mix of delicious bitters recipes and botanical science for a fresh take on an increasingly popular topic.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. 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 enlighteni
RACHEL MEYER, PhD, is a plant evolutionary biologist at NYU who specializes in the evolution of food. She works to show you every plant with an adaptation that leads to flavorful or medicinal properties, and explains how it came about in the first place. SELENA AHMED, PhD, is an Assistant 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,