Praise for AMERICAN POISON
“Enthralling…captivating…readers will be riveted.”
—Publisher’s Weekly (starred review)
“Entertaining and eye-opening”
—Kirkus Reviews
“American Poison is an absolutely first-rate book, in which Daniel Stone displays his impressive research and storytelling prowess to craft a compelling, accessible narrative that I didn’t want to end. I found myself quoting it out loud to anyone who would listen. Fascinating, gripping and essential reading for all.”
— Kate Moore, NYT bestselling author of RADIUM GIRLS
““This book is an essential environmental history. But, equally important, it’s a blazing torch of a tribute to people, like Alice Hamilton, who fight unheralded to make the world safer for the rest of us.”
Praise for SINKABLE
“Absolutely fascinating. My favorite book of the summer”
—Mark Mason, KEX-AM Portland
“Beautifully written, captivating from the first line.”
“The details are exquisite, the science is insightful and the personalities of the men who seek, and even claim, shipwrecks is over-the-top entertaining. A delightful read.”
—Library Journal Review
“Stone’s mastery of his subject and his novel approach...will compel even readers who think they already know too much about the Titanic to take a plunge into this fresh narrative.”
“From the beginning of the narrative, Stone effectively draws readers in with his great storytelling skills”
—Kirkus ReviewS
““In this nimble, wide-ranging work of reportage, Daniel Stone gamely chronicles a decidedly idiosyncratic subculture while bringing to the surface a wealth of bizarre stories, arresting details, and other narrative treasures from the ocean depths.””
Colorful personalities, astute cultural analysis, and fascinating details about the science of shipwrecks and the mechanics of salvage operations make this a must-read.
—Publisher’s Weekly
“Stone’s curiosity is infections and his delivery droll, which makes Sinkable a buoyant pleasure to read.”
Praise for THE FOOD EXPLORER
"Fascinating...The Food Explorer tags along with a world-traveling Gilded Age botanist whose agricultural discoveries changed the American diet."
— New York Times Book Review
The Food Explorer provides “fascinating insight into how various foods found their way to our grocery store shelves.” It’s “a wonderful story and a piece of history relevant to anyone who eats.”
— WINNER: American Horticultural Society Book Award 2019
“Daniel Stone transforms seemingly endless journals, letters and records into a meticulous retelling of how David Fairchild transported thousands of plants to American soil.”
“Stone is an amiable narrator who balances botany, culinary history and travelogue with fast-paced adventure writing and a well-drawn cast of characters.”
"The next time you mash up a batch of guacamole, thank David Fairchild. The late-19th-century botanist traveled the world from Chile to Japan, bringing avocados, mangoes, and more back to the U.S. His adventures come vividly to life in The Food Explorer."
—Martha Stewart Living
Who knew avocados, citrus and cherry blossoms had a spellbinding past full of smuggling, spying, tycoons and death-defying adventure?...Daniel Stone brings a forgotten era of American food history back to the table, with a timely twist.
—Associated Press
“A delightful and beautiful read”
“Original, colorful, and irrisistibly charming”
“Fantastic...must read”
An approachable history, entertaining, and especially rewarding to anyone with an interest in America's culinary roots.
—Baltimore Sun
“Maybe you had some mango slices for breakfast this morning. Maybe the salad you ate with lunch had plenty of kale in it or some avocado slices laid across the top. Did you grab a handful of grapes for an afternoon snack or pick up a six-pack of American-made beer on your way home from work? In all those cases, and plenty more besides, you owe a debt of thanks to David Fairchild.”
““[A] rip-roaring tale””
“A delicious piece of writing.”
"A must read for anyone who grows plants, eats food, or just loves to read."
— National Tropical Botanical Garden
“Part food book, part travelogue...The Food Explorer won’t just make you hungry, it will give you a case of wanderlust as well.”
“Look at the vast array of produce in the supermarket. Where did all these fruits and vegetables originally come from? And how did they get here? According to author Daniel Stone, we have one man to thank for the diversity of this bounty: David Fairchild.”
“The history of food in the United States can be divided into two periods: before David Fairchild and after David Fairchild.”
“EMPLOYING DOGGED RESEARCH and close scrutiny of his subject’s letters, [Stone] delves into many different aspects of Fairchild’s life. Stone’s biography reanimates the legacy of an important contributor to the botanical diversity of America. Fairchild’s agricultural discoveries revolutionized the formerly bland eating habits of Americans and helped establish the country’s culinary identity.”
“IN HIS ENTERTAINING FIRST BOOK, journalist Stone follows the unsung botanical hero who brought to America, from around the world, many of the foods that would become culinary favorites as well as others that landed with a thud...He captures the flavor of an adventurous age, using Fairchild’s voluminous writings to launch vivid descriptions of his travels.”
"The next time you devour an overpriced slice of avocado toast, munch on some kale or serve yourself some quinoa, you’re sampling just a few of the crops that Fairchild introduced to the American public. The Food Explorer offers a look at his journeys around the world and how he changed the American diet."
—Smithsonian Magazine
“This fascinating read will appeal to those interested in American history and food culture, travel narratives, and agriculture.”
“The Food Explorer does a wonderful job bringing Fairchild’s story to life and giving this American original some overdue recognition.”
“Fairchild’s efforts are responsible for American familiarity with the Hass avocado, the hops that fueled America’s beer makers, and the Egyptian cotton that transformed the desert Southwest, not to mention kale, cherry blossoms, soybeans, dates, and many other items...Foodies and scientists alike will appreciate Stone’s informative and entertaining book.
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““A jewel of a book””