The Botany of Gin (Simon Hiscock and Chris Thorogood) fermentation Recipes range from the familiar

Recipes range from the familiar

fragrant spices

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

But it’s also a story about how he came to question what authenticity really means

a specialty of the Yucatán

The Botany of Gin (Simon Hiscock and Chris Thorogood) fermentation Recipes range from the familiarWith 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