Both volumes are extremely readable translations of the original French texts. The authors provide a comprehensive treatise of the microbiology, biochemistry, grape production, process methodology, chemistry and stabilization techniques underpinning European wine production. Although not exhaustive in every aspect, and clearly not intended to be, there are sufficient citations to enable the reader to delve deeper if required. Aimed at winemakers and students of enology, the texts explain the scientific principles and practices involved in wine production in such a way that little prior knowledge is required. This is a book that deserves space on library bookshelves in colleges where food-related courses feature. Buy it as a reference book and you won't be disappointed. Read it as an informed amateur and you'll gain much from its content. I walked away from the books feeling informed and greatly saddened at the British climate!