matteo_of_eld's review against another edition
funny
informative
lighthearted
relaxing
fast-paced
4.0
kristidurbs's review against another edition
5.0
It feels odd to give this sort of book 5 stars, but it was genuinely impressive. Stewart makes it enjoyable to read about plants - their discovery, anecdotes over their place in our culture, historical background, growing tips, along with both ancient and modern usage in alcoholic beverages. Yet that description doesn't do her writing justice; her descriptions are informative while also witty and amusing. She doesn't shy from the occasional sassy, opinionated remark, either. I've said nothing yet about the beautiful design of this tome: I loved the duo tone green and black design, the inset artistic renderings of the plants, recipes, and yes, even the fonts! If I have one "complaint" it is that this book is long; or should I say Stewart was simply thorough in her work?
Another reason this book gets 5 stars: it has changed the way I see plants and certainly changed how I will enjoy them. Example: fresh figs never interested me once I heard how figs necessitated the death of wasps in reproduction, leaving dead bugs in the fruit. Sounded gross. Stewart illuminates this fact as truth yet due to breeding most figs we now eat are propagated by cuttings or from longer flowers that no longer require wasps to die via pollination. On the other hand, take maraschino cherries. Originally meant as a sour cherry soaked in alcohol, our modern maraschinos are non-alcoholic but soaked in chemicals to get the right texture, sweetness, and coloring. Stewart calls them an "atrocity." Her account certainly will discourage me from ever consuming them in the future.
In conclusion: insightful, fascinating, beautifully designed, and a great read.
Another reason this book gets 5 stars: it has changed the way I see plants and certainly changed how I will enjoy them. Example: fresh figs never interested me once I heard how figs necessitated the death of wasps in reproduction, leaving dead bugs in the fruit. Sounded gross. Stewart illuminates this fact as truth yet due to breeding most figs we now eat are propagated by cuttings or from longer flowers that no longer require wasps to die via pollination. On the other hand, take maraschino cherries. Originally meant as a sour cherry soaked in alcohol, our modern maraschinos are non-alcoholic but soaked in chemicals to get the right texture, sweetness, and coloring. Stewart calls them an "atrocity." Her account certainly will discourage me from ever consuming them in the future.
In conclusion: insightful, fascinating, beautifully designed, and a great read.
dlsmall's review against another edition
4.0
This is such an enjoyable book…especially the first half, which in alphabetical fashion discusses the plants, fruits, and grains that provide the source material for the distillation and brewing of beers and wines and spirits. For me, the back half that was more about flavoring herbs, flowers, berries, and such was more spotty…if more than occasionally crucial.
absynth_fee's review against another edition
5.0
It's so good! For everybody! You have an intrest in herbs in plants? Buy it! New Bartender? Read it and keep it. Longtime Bartender? Read it again! Just into Drinks? Make yourself a batch of your favourite Martini and have a fantastic afternoon with this book. And such a beautiful cover...
rjmcewan's review against another edition
3.0
It would be fun to base a party on this book. With a bunch of boozy, trivia-loving nerds. Never gonna happen though.
brontherun's review against another edition
3.0
Fairly interesting book. Warning- can make you thirsty!
Things I was reminded of, or learned, from this book:
Plants are amazing chemists, and are underappreciated as such.
Warfare often involves complete destruction of crops, forests, and sometimes specific species.
The spice trade has a strange and weird history, particularly in the 18th and 19th centuries.
The identity of sailors and seafaring folk is deeply connected to various types of alcoholic beverages.
People can make alcohol out of almost anything, and frequently have.
I have not tried a wide enough variety of cocktails.
Things I was reminded of, or learned, from this book:
Plants are amazing chemists, and are underappreciated as such.
Warfare often involves complete destruction of crops, forests, and sometimes specific species.
The spice trade has a strange and weird history, particularly in the 18th and 19th centuries.
The identity of sailors and seafaring folk is deeply connected to various types of alcoholic beverages.
People can make alcohol out of almost anything, and frequently have.
I have not tried a wide enough variety of cocktails.
melodyseestrees's review against another edition
informative
lighthearted
slow-paced
3.5
Content Warnings
Minor: Cultural appropriation, Pandemic/Epidemic, Slavery, and Colonisation
tylerbrown7844's review against another edition
4.0
If you’re into the history of liquor/alcohol and science, there’s no better book for you
booksaremysuperpower's review against another edition
4.0
A very spunky and informative non-fiction book on the history of botany and booze. What I love most about this book is how accessible (and funny) it is. As my husband will attest, I know virtually zippo about botany and gardening. I kill almost everything that grows within 2 feet of me (except my perky money tree that is still, surprisingly, alive. A good omen to be sure), so I was somewhat skeptical about reading this. I just don't have a great interest or investment in plants, is all. But, as Stewart demonstrates, botany is anything but boring, and I was delightfully surprised to learn so many new facts about the booze I drink and where it came from:
1. The agave plant is more closely related to asparagus than cactus.
2. The term "proof" for alcohol content actually comes from British sailors demanding a way to "prove" that their rum rations actually contained sufficient amounts of rum.
3. Spruce beer carried high amounts of vitamin c (from the spruce needles) and was drunk as a way to stave off scurvy.
4. The term "soft drinks" came about during Prohibition as nomenclature used to describe non-alcoholic drinks with ingredients that did not include "hard" liquor.
5. Don't be afraid of adding ice- it actually releases flavor compounds in the alcohol, so welcome the dilution and ask for "on the rocks"!
...and many, many more. Who knew you could derive liquor (and that so many of our human ancestors have tried to do it) from practically every single plant on earth?
I want to try several of her recipes that she lists in the book. Some recipes do include rather obscure ingredients, which I will probably have to venture out to a bar to try first before buying, but she does offer some interesting combinations (jalapenos and gin) and substitutions (bourbon can be used in lieu of many liquors) that completely opens me up for a new cocktail revolution!
Drinks, anyone?
1. The agave plant is more closely related to asparagus than cactus.
2. The term "proof" for alcohol content actually comes from British sailors demanding a way to "prove" that their rum rations actually contained sufficient amounts of rum.
3. Spruce beer carried high amounts of vitamin c (from the spruce needles) and was drunk as a way to stave off scurvy.
4. The term "soft drinks" came about during Prohibition as nomenclature used to describe non-alcoholic drinks with ingredients that did not include "hard" liquor.
5. Don't be afraid of adding ice- it actually releases flavor compounds in the alcohol, so welcome the dilution and ask for "on the rocks"!
...and many, many more. Who knew you could derive liquor (and that so many of our human ancestors have tried to do it) from practically every single plant on earth?
I want to try several of her recipes that she lists in the book. Some recipes do include rather obscure ingredients, which I will probably have to venture out to a bar to try first before buying, but she does offer some interesting combinations (jalapenos and gin) and substitutions (bourbon can be used in lieu of many liquors) that completely opens me up for a new cocktail revolution!
Drinks, anyone?