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Cooking with Wine by Robin McDouall 1968-9


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Title: Cooking with Wine

Author: Robin McDouall

Publisher: Cookery Book Club

Publication Date: 1968-9

Format: Hardcover

This book is in good condition for its age other than some minor signs of wear. The dust jacket is slightly marked, torn, and faded at the spine.

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Reader's note

"I have written about cooking with wine because there are some people who think there is something mysterious about cooking with wine, something un-English ... I have tried to show, in a series of mainly simple recipes, that there is nothing odder about using wine as an ingredient than butter, eggs, flour or getting rather more way-out, garlic or tarragon" Robin McDouall is, as ever, urbane, expert and entertaining whether marinating or poaching. Persuaded to use that bottom inch of vin blanc to make Mushrooms in Wine vinaigrette you may get in a stock for Coquilles Saint-Jacques au Vin Blanc and Poulet Sauté Bagatelle. Thus fortified, there ar eRognons Sautés au Madére and Fried Pork à Marinheira to turn to. Apples Fort belvedere proves to be Cox's orange pippins in rum and there are other suitable ways of disguising Calvados, sherry, Champagne, Kirsch, beer and cider.