A 2023 Tales of the Cocktail Spirited Awards Top 10 Nominee

“At last, a definitive guide to the medicinal origins of every bottle behind the bar! From prehistoric beer to exotic French liqueurs, a swig of alcohol has always served as tonic and treatment. With a cocktail nerd's love of obscure ingredients and a passion for odd historical details, Camper English illuminates the murky, confounding, and even grotesque history of booze as medicine. This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants

“Mr. English has written a fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but he shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats

"A cheerfully informative highlights tour — the literary equivalent of a bowl of tasty bar snacks to consume between sips of social history . . . English’s inclusion of previous pandemic practices gives Doctors and Distillers an extra dose of insight into human nature." —The New York Times Book Review

“A rollicking, quirky story of alcohol and medicine’s 'inextricably intertwined history,' from ancient Greek health treatises on wine to elixirs concocted by medieval monks to blood donors in Ireland receiving a pint of Guinness to American snake-oil salesmen making wildly false health claims about alcoholic tinctures, liniments and tonics to early-20th-century soda fountains where you could buy laudanum and soda spiked with cocaine." —Washington Post

“With immense wit and charm, author Camper English traces millennia to explore how civilizations used fermented and distilled beverages to do everything from hydrating the workforce to fending off the Black Death. English takes a tongue-in-cheek approach to his subject matter, resulting in wildly compelling stories, such as how Buckfast, a tonic wine created by monks to treat colds and influenza, became the 'U.K.'s version of Four Loko.' It is every bit as entertaining as it is educational.” —Scientific American

“Doctors and Distillers, Camper English’s exploration of the medicinal history of libations, is jam-packed with factoids about the history of distilling and medicine and arranged in thematic and roughly chronological order. The writing is lively and accessible, easily enjoyed by a medical anthropologist, home mixologist, or seasoned bartender." —Science Magazine

“Camper English is the booze writer’s booze writer—the one we all turn to for true histories, unassailable facts, and clarity (of both explanation and ice). Doctors and Distillers puts his magnificent brain on full display, laying out the coiled-together histories of drinking and medicine. Every page has at least three “wait, I didn’t know that!” moments, and the bibliography will launch 1,000 magazine-article history sections. I might actually need two copies—one for my reference shelf and one for my bar.” —Adam Rogers, author of Proof: The Science of Booze and Full Spectrum: How the Science of Color Made Us Modern

“Doctors and Distillers is an eye-opening compendium of the unlikely, often dodgy, always colorful alchemical-medicinal backstories of alcohols in all their stupefying variety: it'll bring a little something extra to whatever you sip.” —Harold McGee, author of On Food and Cooking and Nose Dive

“I must tell you that I fully believe that fermentation is actually magic. At the very least I think we can all agree that alcoholic drinks, properly administered by a judicious hand, can be medicine. Dive into these pages and you will learn the raucous and unlikely true tale of how every alcoholic drink from beer, wine, and bitters to the vanished and banned cocaine drinks of the 19th century, were once thought to banish all manner of ills. Better yet, you'll be grandly entertained. I predict that by the last page you'll find yourself feeling oddly...better.” —Garrett Oliver, editor in chief, The Oxford Companion to Beer and Brewmaster of The Brooklyn Brewery

“When the Roman philosopher Seneca wrote that "reading nourishes the intellect and study banishes fatigue," I'm pretty sure he was thinking about Doctors and Distillers, or at least would have been if he'd stuck around to read it. In any case, Mr. English has written as an instructive and entertaining a book as I can conceive.” —David Wondrich, editor in chief, The Oxford Companion to Spirits and Cocktails

“Equal parts science textbook and historical narrative, Doctors and Distillers is a beautifully researched and thoroughly engaging trip through the story of some of our most beloved libations.” —Jeffrey Morgenthaler, author of The Bar Book and Drinking Distilled

“Camper has always written with the rare combination of eye-opening insight and delightful wit, and in Doctors and Distillers he outdoes himself masterfully. A globe-spanning and impeccably researched work that reaches deep into humanity’s relationship with alcohol, this is no dry textbook — Doctors and Distillers pulls the veneer off of subjects clouded in mystery and hyperbole, exposing the history of beer, wine, spirits and cocktails as critical in understanding modern health, medicine, and our persistent human desire to understand the universe and our place in it. Dive in and explore, but don’t forget to first grab a shaker and mix up one of the delicious cocktail recipes sprinkled throughout — it’s good for you, after all!” —Alex Day, partner at Death & Co and author of Death & Co, Cocktail Codex, and Death & Co Welcome Home

“Want a prescription of gin, whiskey, beer, or cocaine? Well, you’ll need to travel back in time for these doctor-given elixirs. And that’s exactly what Camper English does in Doctors and Distillers. He beautifully tells the story of how alcohol kept the world healthy and provides recipes for you to make at home. You know, just in case you get a case of 1800s-era hay fever.” —Fred Minnick, author of Whiskey Women, Bourbon Curious, and Bourbon: The Rise, Fall, and Rebirth of an American Whiskey

“A boozy and breezy romp through medical history, Doctors and Distillers is an intoxicating read. Buy two copies: one for your bar and one for your bookshelf.” —Nate Pedersen, co-author of Quackery: A Brief History of the Worst Ways to Cure Everything

“Channeling the witty satire of Mencken, to-the-point prose of Hemingway, and unsentimental wit of Embury, spirits writer Camper English overlays meticulously researched histories of medicine, spirits, and mixology, revealing eyebrow-raising insights about the cultural context that informed each field’s advance chronologically. Unlike muckraker Upton Sinclair’s confession about The Jungle, "I aimed at the public's heart, and by accident I hit it in the stomach”, English aims at our stomachs, and gets to the heart of the inseparable relationship between spirits, mixed drinks and medicine dating back to antiquity.” —Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book

“You can tell from the six-page bibliography how deeply cocktail and spirits writer Camper English researched his new book, which touches on the interconnectedness of bartender and pharmacist, and how drinking to one’s health reverberates throughout history. English reveals the medicinal origins of many liquor brands, with drink recipes also provided. He makes it clear that this book is not a resource for elixirs to cure ailments, but, rather, shows how 'healthy' cocktails often have been part of the zeitgeist. His advice: 'If you need medicine, talk to your doctor. If you need a cocktail, see your local mixologist.'” —Atlanta Journal-Constitution

“Good and Sweet is a treasure trove of genius ideas and inspiration, as well as great desserts; a much-needed and brand new (but not daunting) baking education for all of us!” - Alice Medrich, five-time James Beard Cookbook Award-Winning author

“Brian Levy’s Good and Sweet is an inspiring book full of sweet recipes that use the natural sweetness from fruits, grains and whole food ingredients to make delightful pastries and desserts. I can tell you that having worked with Brian, he is thoughtful, creative and attends to every detail in his cooking and baking. From sticky toffee pudding to butterscotch pots de crème to breakfast coffee cake with berry jam and cinnamon streusel Brian creates delicious recipes that are good for you too. I am looking forward to making the sweets in this lovely book.” – Melissa Weller, author of A Good Bake

“Brian Levy has captured the soul satisfying delight of desserts without adding demon sugar to the mix. Carefully calibrated formulas bring out all the natural flavors of his ingredients and the textures are equally appealing in these recipes. Our palates are changing, and Good & Sweet charts the path forward.” - Bill Yosses, author of The Sweet Spot

“This book is amazing! Brian Levy showcases bold and unexpected flavors alongside comforting favorites in a whole new fruit-sweetened light. There are clever techniques throughout, like folding whipped cream into rice pudding to give it a gorgeous ethereal texture, along with so many others. From Loaded Breakfast Cookies to Fudgy Chocolate Spoon Cake this book is packed with enticing recipes, and gorgeous photos that will make you want to dive right in.” - Yossy Arefi, author of Snacking Cakes and Sweeter off the Vine

“Blessedly bucking the current trend towards new and alternative sweeteners in the baking aisle, Brian Levy turns to naturally sweet whole foods—fresh, dried, and freeze-dried fruit, grains, nuts, even vegetables—to give us a truly game changing collection of desserts and sweets. Crafted with skill, imagination, and a fine palate for flavor, these new recipes will instantly become part of our repertoire, as avid home bakers and professionals alike. I’m already planning desserts with Brian’s brilliant new pastry crusts, caramel sauces, and applying his deconstructed white chocolate strategy and so much more…Good and Sweet is a treasure trove of genius ideas and inspiration, as well as great desserts; a much-needed and brand new (but not daunting) baking education for all of us!” - Alice Medrich, five-time James Beard Cookbook Award-winning author of Gluten-Free Flavor Flours and Gluten- Free Holiday

“In Good and Sweet, Brian Levy has brilliantly freed bakers from the slavish adherence to refined sugar.  Instead, the natural sweetness of both fresh and dried fruits is used to advantage in tempting and creative recipes.” - Nick Malgieri, author of How to Bake

“Levy’s mission here isn’t ’healthy’ baking, but rather to create recipes that aren’t focused around the ingredient that might be missing [i.e., sugar], but instead what they might gain from using alternative ways to sweeten.” - Lukas Volger, author of Snacks for Dinner and Start Simple and contributor at Epicurious

“The more than 50 other variations of cheese-drenched pasta scour the earth for inspiration.. No ounce of cheese…is wasted in these deliciously outrageous recipes.”  - Publishers Weekly

“The cookbook spills the secrets on their most notorious dish and…flavors of regions from around the world.”  - Ebony

“celebrities caught on to the food craze. Tyrese was an early client…now…star-studded clientele including Justin Bieber, Dave Chappelle, Chris Brown, Common, Tyga, Kylie Jenner, Kendall Jenner, Ice Cube, Anthony Anderson, Kanye West, Kim Kardashian, Post Malone, The Roots”… - Billboard

“The Best Los Angeles cookbooks of 2018”- This.. cookbook is anything but conventional - Time Out

Praise for the Australian edition of In Praise of Veg

“An incredible resource.”
—ANNA JONES, author of One: Pot, Pan Planet
 
“It truly is a joyful volume, with flavors as bright as its colorful pages.”
—NIGELLA LAWSON, “Cookbook Corner”

“The Stephanie Alexander for the future. The kind of book everyone needs on their shelf.”
—MAX BREARLEY, delicious.

“This is the most beautiful book I own.”
—EMELIA JACKSON, MasterChef All Australia: Back to Win winner

“The book is a marvel, and dare I say, an instant classic.”
—Herald Sun

Anyone considering a foray into veganism should acquaint themselves with the work of Roxy Pope and Ben Pook . . . simple, healthy recipes made up of everyday ingredients—Vogue

So Vegan help us save time on cooking with delicious meals made in one pot—Vegan Food & Living

A continuation of their mission to make it as easy and fuss-free as possible to get more people eating plant-based food. The recipes are full of delicious flavour but easy on the washing up—Huffington Post

Quick and nutritious meals that are a breeze to prepare, a joy to eat, and good for the planet too—Natural Health

Add some simple plant-based meals to your repertoire with Roxy Pope and Ben Pook—BBC Good Food

80 fuss-free and delicious recipes which prove that vegan food is fun, tasty and simple to make—Pick Me Up

These tasty recipes are packed with flavour and goodness and - best of all - they only use one dish, so there is less to wash up. What's not to love?—Closer Celeb Special Series

Innovative . . . hallelujah to less washing up—Country and Townhouse

Praise for So Vegan—-

Faff-free, delicious recipes—Times

Masterminds—Plant Based News

“…a must have for anyone who wants to understand how to eat plant-based for optimal nutrition, performance, and recovery. It’s like having a nutrition coach by your side and will be your go-to whenever nutrition questions arise.” —Dotsie Bausch, Olympic silver medalist and 8x US National Cycling Champion

“No matter your level of exercise or fitness, if you want to get into the details of plant-based eating and come away feeling full of info, this is your book.” —Matt Ruscigno, MPH, RD, co-author of Plant-Based Sports Nutrition

“…a guide that every plant-based athlete should have, whether they are a strength athlete or Crossfitter or an endurance athlete.” —Kayla Slater, MS, RDN, ACE-CPT of Plant Based Performance Nutrition and Run Coaching, LLC

“…provides a quality resource for plant-based protein sources which is challenging to find for athletes who are plant-based or interested in transitioning to a plant based diet.” —Sara Love, ND, naturopathic physician and ultramarathoner