In her new book,The Drunken Botanist, Amy Stewart sets out to look at some of the many examples of humans making alcohol from natural plants, spices, herbs, flowers and trees.
From rice used to make sake to barley that is essential in the production on Scotch. Stewart's book combines biology, chemistry and history to look at some of the ingenious ways humans have formed alcohol.
She also looks at how each ingredient has its own place in the cultural drinking habits of the population and documents a recipes that's as ancient as the dinosaurs.
If you're interested in brewing or just want a stronger understanding of alcohol and how it's produced then this is well worth a read.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.