The Botany of Gin (Simon Hiscock and Chris Thorogood) fermentation Boston: George W

Boston: George W

These drinks helped shape our culture

Some attention is given to pigs and cows

fragrant spices

Paula Wolfert is credited with introducing Moroccan cuisine (and tagines) to the United States

The Botany of Gin (Simon Hiscock and Chris Thorogood) fermentation Boston: George WWith this volume, Chris Thorogood and Simon Hiscock provide an account of how gin has been developed and produced. A diverse assortment of aromatic plants from around the world have been used in the production of gin over the course of several centuries, and each combination of botanicals yields a unique flavor profile that equates to more than the sum of its parts. Understanding the different types of formulation, and the main groups of plants used