4th edition, in the }Food Science & Technology{ series.
I Taste Red: The Science of Tasting Wine, Hardcover/Jamie Goode
Jamie Goode
A Natural History of Wine, Hardcover
Ian Tattersall
Coffee Isn't Rocket Science: A Quick and Easy Guide to Buying, Brewing, Serving, Roasting, and Tasting Coffee, Hardcover/Sebastien Racineux
Sebastien Racineux
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor, Hardcover
Francois Chartier
Uncorked: The Science of Champagne, Hardcover
Gerard Liger Belair
Land and Wine: The French Terroir, Hardcover
Charles Frankel