The Diner's Dictionary: Word Origins of Food and Drink, by John Ayto. 2nd ed. 

While there are plenty of food and drink dictionaries offering basic definitions, this dictionary is useful because of its etymological detail. One can find out about the origins and development of the word "julep," for example, or the difference between the terms "beerenauslese" and "trockenbeerenauslese," or the relative acceptance across the Atlantic of the terms "offal," "variety meat" and "organ meats." 

Wine grapes: a complete guide to 1,368 vine varieties, including their origins and flavors, by Jancis Robinson, Julia Harding, and Jose Vouillamoz.

This reference work is the most significant volume published on ampelography in recent years. The stunning work details history and origins of grape varieties, including detailed DNA analyses, and also includes full-color plates from the revered Ampélographie of Viala and Vermorel. 

Evening Wine, drawings by Glen G. Greenwalt.

Representing another side of our collection, this is a book of drawings by Seattle artist Glen Greenwalt; it is the third book in a series, also including Morning Coffee and Afternoon Tea. The book includes a short introduction by Marvin Shanken of Wine Spectator and each drawing is paired with an engaging wine-related quote.

The Art of Distilling Whiskey and Other Spirits, by Bill Owens and Alan Diktey. 

The Wine Library receives a lot of questions about beer and spirits in addition to wine! We have several resources on distillation, including this new book. This is a basic overview of the topic, including a short history of distilling, an explanation of the distillation process, and chapters detailing specific distilled spirits (whiskey, vodka, gin, brandy, etc.) and principal varieties and producers of each. Finally, the book features a "resources" section with a bibliography, a glossary, and a directory of distillers.