Reviews for Drunken Botanist

Book News Reviews
Stewart brings indefatigable energy to this compendium of horticultural information (and recipes) that can pique or satisfy curiosity and resolve cocktail party disputes over, say, the identity of a maraschino cherry or techniques for harvesting juniper. Organized for browsing as well as more focused pursuit of knowledge, this book is packed with information tidbits. It's attractively designed in a convenient size (6.25x8.25")--not too big to put in an oversize handbag or on a small-size table for reference or conversation starts. Annotation ©2013 Book News, Inc., Portland, OR (

BookPage Reviews 2013 April
Natural concoctions

The Drunken Botanist: The Plants That Create the World’s Great Drinks is the latest from Amy Stewart, the “award-winning author of six books on the pleasures and perils of the natural world.” Lest you think this is for imbibers only, a teetotaler foodie, gardener or naturalist will be just as intoxicated by the dashing wit and detailed lore. As a naturalist myself, I have my eye not so much on the dozens of classic cocktail recipes (with original variations) or even the DIY syrups and infusions, but on the book’s main ingredients: style and substance. The book features a combination of conversational tone and scholarly authority.

“The botanical world produces alcohol in abundance,” and the human world has paid close attention to this fact for millennia. The first section of the book explores the fermentation and distillation of “the classics” in alphabetical order, from agave to wheat. The second section looks at the herbs, spices, flowers, trees, fruits, nuts and seeds that partner with the classics, while the third takes us into the garden, where “we encounter a seasonal array of botanical mixers and garnishes” for the final finesse.

Anytime is a good time to start watching birds, and anywhere will do: out the window or farther afield. There is much to see and hear right now. Springtime migration brings temporary and seasonal visitors, while year-round residents claim territory and set up housekeeping. A good field guide helps us identify birds familiar and new, and invites us to learn more about particular species’ habits, habitats and sounds. The National Geographic Pocket Guide to the Birds of North America by Laura Erickson and Jonathan Alderfer is a prime choice for beginners. The guide limits itself to one species per page and includes key facts, a unique “bird-ography,” a range map, drawings and a large color photograph. And it fits in a pocket, which is perfect for hiking, especially with binoculars already pulling one’s shoulder out of joint. Handier still is the color index, which makes it easy to identify a bird, even on the fly.

Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat brings the Eat Local movement about as local as you can get. Author Ellen Zachos “presents familiar ornamental plants and weeds with a secret: they just happen to be delicious.” Secret is right—not many of us know that we can eat lawn weeds (chickweed and dandelion), exotic invasives (Japanese knotweed and autumn olive) or redbud blossoms, magnolia buds and the berries on the ubiquitous Mahonia bush (aka Oregon grape). Even our flower beds can be well-provisioned with bee balm, hostas, ferns, spiderworts and other beauties, and I can personally recommend the delicate, asparagus-like sautéed daylily buds. Zachos details which parts of which plants to eat, when and how, and where best to find them. Greens, flowers, fruits, nuts, seeds, roots, tubers and fungi are included. Color photos, descriptions and common and botanical names keep beginners on the path to safe foraging and are accompanied by advice on forager etiquette, dangerous lookalikes and common-sense cautions, like avoiding areas that are chemically treated.

Copyright 2012 BookPage Reviews.

Kirkus Reviews 2013 January #2
A comprehensive guide to the intersection of plants and booze. Fine Gardening contributor Stewart (Wicked Bugs: The Louse that Conquered Napoleon's Army & Other Diabolical Insects, 2011, etc.) brings together an encyclopedia of information on 160 plants from around the world that are often used in alcoholic beverages. Her enthusiasm is evident throughout, as she brings readers into "the dazzlingly rich, complex, and delicious lives of the plants that go into all those bottles behind the bar." Classic plants like grapes, apples, corn and sugarcane are just a few of the botanicals that Stewart examines. She also studies the herbs and spices used to flavor base alcohols, as well as elderflowers, hops, roses and violets, which will alert gardeners to the potential living in the garden. Stewart rounds out her in-depth coverage with a full section on fruit, including apricots and yuzus, and nuts and seeds like almonds and walnuts. The history of fermentation and distillation, the origins of plant-based medicines, tips on growing your own plants and more than 50 cocktail recipes add multiple layers to an already vast amount of information on botanicals. Gardeners, nature lovers and mixologists will find themselves reaching frequently for this volume; the hard part will be deciding what to try next as they discover that a liquor store is really "a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams." A rich compendium of botanical lore for cocktail lovers. Copyright Kirkus 2013 Kirkus/BPI Communications.All rights reserved.

Library Journal Reviews 2013 February #2

Stewart's (Wicked Bugs; Wicked Plants) new book explores the botanical beginnings of our favorite drinks. Like her previous books, it is so rich in details, little-known facts, and actual science, that readers won't even notice they are reading an encyclopedia. Each plant description includes history, propagation, and usage details. Stewart includes sidebars with recipes, field guides, planting instructions, a description of the role of bugs in getting from seed to plant to table, and in-depth historical details. She includes archaeological finds such as the presence of barley beer on clay pot fragments dated to 3400 B.C.E. and the legal details that changed the course of birch beer, which started as a mildly alcoholic beer, morphed into a soft drink during Prohibition, and recently began to be produced as a liqueur. VERDICT With more than 50 drink recipes, and growing tips, this highly entertaining book will please both cocktail enthusiasts and backyard gardeners. The inclusion of rich history throughout will delight armchair historians and the naturally curious. Highly recommended.--Ann Wilberton, Pace Univ. Lib., Brooklyn, NY

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