This is the most satisfactory wine cookery book I've seen, for it is keyed to the palate and pocketbook and culinary prowess of the average home, and- while catering to haute cuisine, fits everyone's aspirations at a practical level. In the first place, some of the theories are exploded -- hard and fast rules are thrown out- a few fundamentals, such as to use less rather than more wine for accenting food; to add wine at the end, and heat-never boil, and so on,- indicated -- and the whole chart of relation of wines to specific foods simplified. Next, there are intriguing recipes for wine from soups to desserts, with some space given to combination in beverages. A few suggestions as to selection, care, when and how to serve, proper table service and glassware, will appeal to the particular housewife, without making those whose equipment does not meet the goal feel ill at case. The recipes are clearly presented. A good specialty cookbook.