THE AMERICAN WINE COOK BOOK by Ted Hatch

THE AMERICAN WINE COOK BOOK

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KIRKUS REVIEW

A good idea- and timely- when European wines are rare and expensive, and American wines forging ahead. Not as limited as the title might indicate, for there are many recipes included which do not call for wine, and where wine is indicated, it may serve as a stimulus (not stimulant necessarily) to more imaginative cooking. Might call to attention of WCTU customers that vanilla has more alcoholic content than wine under conditions of heat. Interesting inclusion of canned and packaged goods, and food substitutes. Soups, sauces, fish, meats, poultry and game, eggs and cheese, vegetables, salads, fruits, desserts -- and drinks.

Pub Date: Oct. 31st, 1941
Publisher: Putnam