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Arab-inflected cuisine
roast squab with water cress
with imaginative decorations and elegant: so a plum cake is no longer just a soft breakfast cake but becomes a new tea time experience
Flexibound edition
Illustrating the story of how British baking evolved throughout the country
The Drunken Botanist (Amy Stewart) Eastern European Arab-inflected cuisineSake 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,
