Pleasures of Cooking With Wine

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Summary: How to use Wine as a savory enhancement to all courses
Review: I have owned this book (Fourth Printing...May, 1967) for about 30 years now and I keep coming back to it time and time again when I want something new! It covers the use of wine in all courses of a meal and draws its strength as a cookbook from its simplicity in recipie design and ease of following directions. For example, I came home from work this evening and along with the main course of roast loin of pork, I decided to prepare beets as an accompaning vegetable. I went to this book, looked under "beets", and found "Beets Burgundy" which I was able to prepare in about 45 minutes while the pork was roasting. I have to say it was the highlight of the meal the way it complemented the pork which was made without gravy (why spoil the fresh roasted flavor of the pork rubbed with olive oil and sprinkled with salt, pepper and rosemary?)Over the years, I have especially enjoyed preparing the "Chicken Elegance", Baked Cauliflower Amandine, Salisbury Steak with Mushroom Sauce and Beef Stew with Red Wine to name a few. If I had to escape the house and could only grab one cookbook, this one would be it!
Obviously, I am not interested in selling my "seasoned" copy.