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Cooking with Wine by Robin McDouall - 1968


Title: Cooking with Wine
Author: Robin McDouall
Publisher: The Cookery Book Club
Publication Date: 1968
Format: Hardcover
Condition: This book is in good condition for its age other than some minor signs of wear.

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Reader's note

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 Saute Bagatelle. Thus fortified, there are Rognons Sautes au Madere and Fried Pork a Marinheira to turn to. Apples Fort Belvedere proves to be Cox’s orange pippins in rum and there are other subtle ways of disguising Calvados, sherry, Champagne, Kirsch, beer and cider.