DOMÍNGUEZ CIDÓN, CARLOS
This book teaches us to appreciate wine as a basic ingredient in cuisine. It presents four different menus, which include numerous new and exciting recipes. The characteristics of the wines used in the preparation of each dish are described, and observations are made in regards to the best wine to accompany each one. Three interesting appendices complete the book: wine tasting, selecting the appropriate wine for each food, and how to store and serve wines.