The Know-All In-Depth Guide to Brewing May 15, 2008
If Alton Brown were to write a book a la Good Eats that covered homebrewing down to the molecule, this would be the book. If you'd like to know what oils and enzymes derive from hops and what effect they have on flavor, bitterness, and aroma; or if you'd like to find out what effect bicarbonate ions in hard water have on your boil, then this is the book. Chock full of scientific-esque knowledge that will help you obtain full control over your tasty brew, and recipes are included to try out as well.
it can read like a textbook at times, but a well written one. lots of learning; a great buy!!!