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Slow Drinks

A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More
By Danny Childs
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Slow Drinks by Danny Childs is an award-winning guide that teaches readers how to craft unique botanical beverages and cocktails through the seasons. Organised by season, the book unveils eight ingredients at a time, blending botany, history, culture, and terroir to honour both traditional and modern drink-making. It covers master recipes for meads, country wines, beers, sodas, tinctures, shrubs, and more, making it invaluable for home cooks, industry professionals, homebrewers, and foragers alike. Beautiful photography and illustrations make it both practical and a captivating coffee-table piece.
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Format: Hardback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is perfect for bartenders, homebrewers, foodies, DIY enthusiasts, homesteaders, and anyone fascinated by botanical drink making and foraging.

Book Hero thinking about your next read

Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredientsβ€”whether foraged or purchased from the storeβ€”into incredibly unique beverages and cocktails.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

WINNER OF THE 2024 JAMES BEARD AWARD FOR BEST BEVERAGE WITH RECIPES BOOK
WINNER OF THE 2024 GUILD OF FOOD WRITERS AWARD FOR DRINKS BOOK
SHORTLISTED FOR THE 2023 ANDRE SIMON AWARD

Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients – whether foraged or purchased from the store – into incredibly unique beverages and cocktails.

Organised by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honouring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more.

Beautifully photographed by the author’s wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist’s guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece.

This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Slow Drinks is praised for reframing cocktails within the Slow Food ethic and for its engaging mix of plant lore, scientific botany, and folk wisdom. David Shields notes the book enriches every sip through its splendid illustrations and personal exploration of beverage traditions. Edible New Jersey highlights its blend of ancient and modern techniques, as well as the benefits of incorporating locally foraged plants, creating exquisitely fresh flavours that delight and inform.

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Book Details

INFORMATION

ISBN: 9781958417300

Publisher: Hardie Grant US

Format: Hardback

Date Published: 05 October 2023

Country: United States

Imprint: Hardie Grant US

Illustration: Full-colour photography

Audience: General / adult

DIMENSIONS

Spine width: 28.0mm

Width: 175.0mm

Height: 225.0mm

Weight: 1002g

Pages: 320

Collections

Cook Books & Recipes Cooking & Food Danny Childs Non-Fiction Wine, Cocktails, Tea, Coffee and more

About the Author

Danny Childs trained as an anthropologist and ethnobotanist studying the traditional medicinal uses of plants in the Amazon rainforest. Back home in Southern New Jersey, he developed and led the standard-setting beverage program at The Farm and Fisherman Tavern, a locavore restaurant in the Philadelphia suburb of Cherry Hill. His work has also led to a role on the Slow Food USA Ark of Taste committee, an IACP-nominated cocktail column, and a debut cocktail book,Β Slow Drinks.

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