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Botany at the Bar: The Art and Science of Making Bitters
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. Botonists Selena Ahmed, Ashley Duval, and Rachel Meyer take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinial properties just waiting to be discovered at the bottom of your glass. 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 enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
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. Botonists Selena Ahmed, Ashley Duval, and Rachel Meyer take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinial properties just waiting to be discovered at the bottom of your glass. 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 enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
176 pages, Hardcover
Published July 2, 2019
4 people are currently reading
116 people want to read
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Displaying 1 - 9 of 9 reviews
June 3, 2019
I especially enjoy reading about food science and medical history; this book delivers both. While I didn’t come out of the experience excited to try making my own bitters (I just happen to prefer wine), I enjoyed learning about the cultural, culinary, and medicinal uses of plants throughout history. The plant directory with its adorable drawings alone is worth picking up this book. It would make a great gift for anyone interested in bar tending or experimenting in the kitchen.
May 20, 2019
I love to conduct mixology experiments. So it was with eager anticipation that I picked up this book. My hope was to find a treasure trove of information about bitters, including new recipes that I could fairly easily and inexpensively try at home. I was quite disappointed.
The material in the book can be grouped into three basic sections: the narrative, the recipes, and the plant directory. There a few pages of apocryphal material at the end, but that material was so short and random that it doesn’t really bear discussion.
The narrative section of the book felt thin and cursory, as it seemed to lack the depth on the topics that I have experienced in other books about bitters. Had I to rate the book on the quality of the narrative section alone, I would have rated it closer to two stars. The marketing angle of the narrative was really annoying, as the phrase “we at Shoots & Roots” seemed inescapable. I just wanted the unbiased information about the history and uses of bitters, without the sales pitch. And the writing style didn’t feel all that engaging or compelling.
The recipe section was further divided into three sections: bitters recipes for beginners, bitters recipes for bartenders, and cocktail recipes. All of the bitters recipes contained scant amounts of mostly uncommon ingredients, which made them feel impractical to do at home. The cocktail recipes seemed to suffer from the same problem.
The primary value of the book is in its plant directory, which contains over thirty pages of information on plants that are common to the United States, and otherwise common on other continents. I can definitely see this section being of value to not only my favorite local bar, which makes its own bitters, but also to the local distillery, which specializes in plant based liqueurs. I would have liked to have seen this section more organized and standardized for easier reference, but the paragraphs for each plant contained enough substantial information about the taste and usage of the plant to be very useful to the intended audience.
I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have not tried any of the recipes from this book, and will update this review if I do.
The material in the book can be grouped into three basic sections: the narrative, the recipes, and the plant directory. There a few pages of apocryphal material at the end, but that material was so short and random that it doesn’t really bear discussion.
The narrative section of the book felt thin and cursory, as it seemed to lack the depth on the topics that I have experienced in other books about bitters. Had I to rate the book on the quality of the narrative section alone, I would have rated it closer to two stars. The marketing angle of the narrative was really annoying, as the phrase “we at Shoots & Roots” seemed inescapable. I just wanted the unbiased information about the history and uses of bitters, without the sales pitch. And the writing style didn’t feel all that engaging or compelling.
The recipe section was further divided into three sections: bitters recipes for beginners, bitters recipes for bartenders, and cocktail recipes. All of the bitters recipes contained scant amounts of mostly uncommon ingredients, which made them feel impractical to do at home. The cocktail recipes seemed to suffer from the same problem.
The primary value of the book is in its plant directory, which contains over thirty pages of information on plants that are common to the United States, and otherwise common on other continents. I can definitely see this section being of value to not only my favorite local bar, which makes its own bitters, but also to the local distillery, which specializes in plant based liqueurs. I would have liked to have seen this section more organized and standardized for easier reference, but the paragraphs for each plant contained enough substantial information about the taste and usage of the plant to be very useful to the intended audience.
I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have not tried any of the recipes from this book, and will update this review if I do.
June 21, 2019
This is an incredibly comprehensive book that tells you everything you need to know about the history and science of bitters, plus how to make them. I have to admit that I only read some portions and skimmed a lot of it (which is why I'm not giving it a read date and counting it towards my yearly book goal) because it read an awful lot like a college textbook to me and I just don't have the ambition to make these recipes. Even the "Lazy Hippie's One Day Bitters" didn't strike me as very lazy at all (or easy for the average forager to do). They require 30 g hibiscus calyx, 10 g pao d'arco bulk herb or tea, 10 g chamomile tea, 10 g jasmine green tea, 10 g wild angelica bulk herb or tea, 6 g licorice root bulk herb or tea and 1 1/4 cups ABV neutral grain alcohol, and then simmering, reducing, straining, mixing, etc. Most of the recipes were a lot harder and/or required even more ingredients (many of which are rather exotic and uncommon).
If you really want to learn about bitters, this seems like an excellent guide. It's full of color photos, step-by-step instructions, recipes and more.
I read a temporary digital ARC of the book for the purpose of review.
If you really want to learn about bitters, this seems like an excellent guide. It's full of color photos, step-by-step instructions, recipes and more.
I read a temporary digital ARC of the book for the purpose of review.
April 28, 2020
The Surprisingly Wide World of Bitters
If you enjoy bitters and thought you were limited to the angostura that you can buy easily in the market, this book will open your eyes to the amazing world of bitters, and you will find this book a perfect companion to explore that world. As one might expect from the title—as well as from the fact that the authors are academic researchers—this is not your typical cocktail book. In fact, it is quite surprising in the depth of background given as well as the potential breadth of bitters one can create and use.
The book starts with a history of bitters in different cultures, and then the authors teach about the plants that are used to make bitters—the botany referred to in the title. They also discuss taste. Some of this gets surprisingly technical, but it is a fascinating topic written by people who clearly love it. They strongly encourage the reader to make their own bitters, first starting with straightforward infusions made from ingredients that one would most likely be able to source from a well-stocked health food store or co-op. They then detail, with photographs, a master class for making more complex bitters infusions. They give multiple recipes that are their own particular favorites and which will be used in a later cocktail chapter. The cocktail chapter is also filled with information about other ingredients that can be used to make syrups or infused liquors. The book ends with a thumbnail sketch of the major plants used in their bitters.
Surprisingly, the book has relatively few photographs. We are so accustomed these days to photo-filled cookbooks that have a glossy photograph of each recipe. Instead, this book is filled with simple graphics to depict recipes and plants. As mentioned above, the master class section does have color photographs that show each step of the bitters-making process. In the history section, there are representations of bitters used in different cultures.
The book contains a wealth of information that will help you if you want to learn how to make bitters, first using the authors’ recipes and then branching out on your own. Even if you only have an interest in cocktails and wish to appreciate the wider world of bitters than you can buy commercially, you might find this book a surprisingly fascinating read.
I received a free copy of this book, but that did not affect my review.
If you enjoy bitters and thought you were limited to the angostura that you can buy easily in the market, this book will open your eyes to the amazing world of bitters, and you will find this book a perfect companion to explore that world. As one might expect from the title—as well as from the fact that the authors are academic researchers—this is not your typical cocktail book. In fact, it is quite surprising in the depth of background given as well as the potential breadth of bitters one can create and use.
The book starts with a history of bitters in different cultures, and then the authors teach about the plants that are used to make bitters—the botany referred to in the title. They also discuss taste. Some of this gets surprisingly technical, but it is a fascinating topic written by people who clearly love it. They strongly encourage the reader to make their own bitters, first starting with straightforward infusions made from ingredients that one would most likely be able to source from a well-stocked health food store or co-op. They then detail, with photographs, a master class for making more complex bitters infusions. They give multiple recipes that are their own particular favorites and which will be used in a later cocktail chapter. The cocktail chapter is also filled with information about other ingredients that can be used to make syrups or infused liquors. The book ends with a thumbnail sketch of the major plants used in their bitters.
Surprisingly, the book has relatively few photographs. We are so accustomed these days to photo-filled cookbooks that have a glossy photograph of each recipe. Instead, this book is filled with simple graphics to depict recipes and plants. As mentioned above, the master class section does have color photographs that show each step of the bitters-making process. In the history section, there are representations of bitters used in different cultures.
The book contains a wealth of information that will help you if you want to learn how to make bitters, first using the authors’ recipes and then branching out on your own. Even if you only have an interest in cocktails and wish to appreciate the wider world of bitters than you can buy commercially, you might find this book a surprisingly fascinating read.
I received a free copy of this book, but that did not affect my review.
March 20, 2019
I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.
This book is chuck full of information and perfect for someone interested in learning about bitters. It includes a history of the use of bitters broken out by region, the botany and ecology of the plants used to make bitters, the impact of bitters on the body, safety concerns, how to make bitters and cocktail recipes. Bitter recipes begin with basic recipes for beginners up to advanced recipes.
People interested in the history of bitters and plant use will enjoy this book. The beginner recipes are quite doable. The more advanced recipes will likely be tackled only by someone with a passionate interest. The authors have included a helpful list of resources as well as a glossary.
This book would be of interest to public libraries with a strong cookbook, foraging or mixology collection.
This book is chuck full of information and perfect for someone interested in learning about bitters. It includes a history of the use of bitters broken out by region, the botany and ecology of the plants used to make bitters, the impact of bitters on the body, safety concerns, how to make bitters and cocktail recipes. Bitter recipes begin with basic recipes for beginners up to advanced recipes.
People interested in the history of bitters and plant use will enjoy this book. The beginner recipes are quite doable. The more advanced recipes will likely be tackled only by someone with a passionate interest. The authors have included a helpful list of resources as well as a glossary.
This book would be of interest to public libraries with a strong cookbook, foraging or mixology collection.
June 11, 2023
The three authors, all women, are research scientists who have formed their own business, "Shoots and Roots Bitters." That should already give you a feel for what you will find inside this very clear, very organized treatment of the history and contemporary development of bitters, which are incredibly varied and are based on botanical recipes. The authors explain that bitters, which I thought were mainly used in making cocktails, are essentially distillations of herbal properties; they are not always alcohol-based. So, if you want to know what Angostura is, this book is for you! Please note that the focus is world-wide, so bitters from all parts of the globe are discussed.
May 6, 2019
I received a Advance Reader Copy of this book from #NetGalley in exchange for an honest review.
Botany at the Bar is a very interesting, highly academic work meant for advanced readers who are interested in plants' historical uses as well as present day recipes for bitters and the drinks they accentuate. Ahmed, Duval and Meyer have a company called 'Shoots & Roots Bitters' where put together different bitters recipes and work with mixologists to create cocktails to use the mixes, some of which are in this book.
Botany at the Bar is a very interesting, highly academic work meant for advanced readers who are interested in plants' historical uses as well as present day recipes for bitters and the drinks they accentuate. Ahmed, Duval and Meyer have a company called 'Shoots & Roots Bitters' where put together different bitters recipes and work with mixologists to create cocktails to use the mixes, some of which are in this book.
October 18, 2019
Quite an in depth history of bitters and their usage, as well as medicinal uses of the past, the science of taste and even a plant directory. There are also activities to highlight some of the information.
Plenty of recipes for different bitters and cocktail recipes to use them in. I always loved the idea of making my own bitters so will be trying out some of these.
Plenty of recipes for different bitters and cocktail recipes to use them in. I always loved the idea of making my own bitters so will be trying out some of these.
September 11, 2019
May revise the rating upwards after trying some more of the recipes. Nice fundamentals, if slightly wordy.
Displaying 1 - 9 of 9 reviews