Wine Cookery

By Pamela Walters

Wine is added to give body and life to many dishes. It tenderizes meats, enhances the flavor, and at the same time gives body and strength. In fact, the less tender cuts of meat and game are much improved by lying peacefully in an aromatic bath of wine, herbs and vegetables for a day or two. Wine with Dessert, wine and cheese, choosing the wine, keeping wine, all are covered in this little book.

Published by Potpourri Press, 1969. Soft cover, 5-1/4 x 8-1/2 inches, 48 pages. Rubbed edges and a small staple or pin mark at the top of front cover. Clean and unmarked. Very good condition.

Under 1 lb.