The Treasury of Wine and Wine Cookery is a comprehensive guide to the world of wine and its role in cooking. Written by Greyton H. Taylor, an expert in the field of wine and food pairing, this book is a must-have for anyone interested in exploring the many flavors and nuances of wine. The book begins with an introduction to the different types of wine and their characteristics, including red, white, sparkling, and fortified wines. It then delves into the art of wine tasting, providing readers with tips and techniques for evaluating the aroma, flavor, and texture of different wines. The second half of the book focuses on wine cookery, with a wide variety of recipes that incorporate wine into dishes ranging from appetizers to desserts. From classic French dishes like Coq au Vin to contemporary fusion cuisine, there is something for everyone in this collection of recipes. In addition to the recipes, the book also includes a wealth of information on wine and food pairing, as well as tips for selecting and storing wine. Whether you are a seasoned wine connoisseur or a novice looking to expand your knowledge, the Treasury of Wine and Wine Cookery is an invaluable resource for anyone who loves food and wine.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.