{"product_id":"9781616200466","title":"The Drunken Botanist by Amy Stewart","description":"\u003cp style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003eThe Essential, \u003cem\u003eNew York Times\u003c\/em\u003e–Bestselling Guide to Botany and Booze\u003cbr\u003e\u003cbr\u003e“A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants.”—NPR's \u003cem\u003eMorning Edition\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eSake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet?  In \u003cem\u003eThe Drunken Botanist\u003c\/em\u003e, 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.\u003c\/p\u003e\u003cp style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eOf 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.\u003c\/p\u003e\u003cp style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eThis 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.\u003c\/p\u003e","brand":"Seattle Book Club","offers":[{"title":"Like New","offer_id":41267242598464,"sku":"9781616200466","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6342\/4320\/files\/51UkwGqmERL._SY445_SX342.jpg?v=1781698385","url":"https:\/\/wearvico.com\/products\/9781616200466","provider":"wearvico","version":"1.0","type":"link"}