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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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In the unusual event that you are not entirely satisfied with your book you have 30 days to request a full return/refund (incl. return shipping costs). After which time we unfortunately won't be able to offer you a refund or exchange. Refunds will be paid on receipt of the returned item.

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FREE ON ALL ORDERS OVER £30*

United Kingdom          £2.75       3 - 5 days

Next day delivery Monday-Friday        £6.95

FREE WORLDWIDE DELIVERY ON ALL ORDERS OVER £30*

USA and Europe         £3.75      14 - 21 days

Rest of World              £4.75       14 - 28  days

Free express worldwide delivery.

Contact us here

In the unusual event that you are not entirely satisfied with your book you have 30 days to request a full return/refund (incl. return shipping costs). After which time we unfortunately won't be able to offer you a refund or exchange. Refunds will be paid on receipt of the returned item.

There are certain situations where a partial refund may be more satisfactory/appropriate. In this case you will not need to return the item, but instead simply email a photograph of the product plus an explanation of your request. For additional information about refunds and returns, please see our full policy here.



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.