Adam Rogers is Articles Editor at Wired and he’s just released a book on the history and science of Booze. His book, Proof: The Science of Booze ($19) offers a glimpse into the processes associated with some of our favorite beverages. His journey takes us from the whiskey-making mecca of the Scottish Highlands to some of the most sophisticated gene-sequencing labs in the world. He delves into the physics, molecular biology, organic chemistry and even metallurgy and how they all impart the taste to that wonderful elixir.
Here, finally, is the guide those people who love combining good food with the great outdoors have been waiting for. Campfire Cuisine ($13) gives us over 100 recipes for healthy, delicious and satisfying meals that you can create either at your campsite or in any other kind of outdoor setting. There are also tips on […]