Making Vinegar from Honey by Gerard W. Bancks is an important source of information for anyone interested in the vinegar production process and its variety. The book examines in detail various aspects of vinegar production, including fermentation processes, properties of honey as the main raw material, production technologies and methods, as well as methods of product quality control. The author gives readers the opportunity to better understand the essence of the process of production of vinegar from honey and increase their knowledge in this field. The book is a valuable addition to the literature on food industry and beverage production.