13,586
edits
Changes
added "Wine Science: The Application of Science in Winemaking'
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| [[File:The New Wildcrafted Cuisine.jpg|left|75px]] The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir || Pascal Baudar || March 24, 2016 || Chelsea Green Publishing || 1603586067 || 978-1603586061 || A book about foraging ingredients for fermentations such as vinegars and primitive beers.
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| [[File:Wine science.jpg|left|75px]] Wine Science: The Application of Science in Winemaking || Jamie Goode || April 3, 2014 || Mitchell Beazley || 1845338782 || NA || Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It also features over 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.
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| [[File:The_Homebrewers_Guide.jpg|left|75px]] The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965 || Ronald Pattinson || January 1, 2014 || Quarry Books; Spi edition || 1592538827 || 978-1592538829 || Recipes based on original brewing logs, along with historical background. Many of these beers would have undergone mixed fermentation, particularly the stock ales and porters. Also includes extinct European styles of sour ale (Broyhan, Kotbusser).