The Taylor wines are known to all who are familiar with the output of the New York State vineyards and successive generations of the family have participated in building their fame. Greyton Taylor is a wine connoisseur and here applies a lifelong passion to the art of using wines in cooking. The result is a guide on what as well as how to use wine, in cooking, in drinking; how to build a wine cellar. Preparatory to the recipes he gives some basic rules, which apply throughout, and urges the use of good wines for best results. The breakdown of recipes is according to the specific wine used, so one has to hunt a bit to locate a recipe if in doubt as to what wine is used. There are some good hints on glorifying canned or frozen foods, on hamburgers and frankfurters de luxe, on sauces vastly improved by wine, on miscellanies such as cheese fondue (the Swiss might be shocked). Many will find the expended data on marinades, particularly for barbecue cooking, worthwhile. As a cookbook it has inadequacies for the inexperienced, so recommend for the initiate. But for the host, the advice on what wines to serve, when and how is immensely valuable and the author brushes aside some of the outmoded customs.