Kirkus' ReviewNot all of the recipes in this aromatic collection have wine as an ingredient, but most of them do and all of them are meant to be enjoyed, as they are catch, along with wine. Divided into the traditional categories of appetizers, soups, fish, meats, salads, vegetables and deserts, the recipes include details of preparation as well as the lore of the dish itself and of the wine that goes with it. Coverage is world wide (Butterfly Steak, Hong Kong style; Baked Chicken Czardas; Carrois California style, etc.) and the appeal will be to an audience of male cooks too. A treat for those who enjoyed With a Jug of Wine.

More Recipes With a Jug of Wine

Wood, Morrison

Farrar, Straus & Cudahy

Through Europe with a jug of Wine is a gastronomic guide containing over 300 delicious, workable recipes for hors d'oeuvres, soups, fish, shellfish, meat, game, poultry, sauces, vegetables, potatoes, pastas, rice, salads, eggs, cheese, and desserts, plus a chapter on European wines.
Morrison Wood and his wife traveled extensively in Europe, through the British Isles, France, Italy, Switzerland, Germany, Holland, and Belgium to create this encompassing cookbook. Wood wrote, "Until we sailed from Cherbourg we visited 156 cities and towns, and by 'visiting, ' I don't mean we just passed through. We explored every community, saw the best that it had to offer historically, architecturally, culturally, and gastronomically. I collected hundreds of recipes during our travels. The recipes included in this book can be made in almost any American home, and the ingredients called for can be obtained in almost any American market, or, in some cases, specialty food shops.

Through Europe with a Jug of Wine

Travel

Farrar. Straus and Giroux

Cooking with Wine

Cookbooks, Food & Wine

Signet

Cooking With Wine

This book contains the cooking secrets of famed gourmet Morrison Wood and claims that "Even the Neophyte Cook Can Become A Kitchen Celebrity!"  There are 160 of Wood's most outstanding recipes all spirited with a dollop of wine or liquor.  Cooking With Wine is a four-star lesson in cooking and a treasure trove of new and different dishes to enhance your culinary repetoire.

The Fisherman's Wharf Cook Book

The Fisherman's Wharf Cook Book, first published in 1955, is an outstanding collection of the very best seafood recipes from San Francisco and beyond … including recipes from the author's extensive travels and those shared by restaurateurs and friends. All have been tested, tasted, and declared delicious! Chapters describe the historic Fisherman's Wharf and its many restaurants, how to select the freshest seafood, and easy-to-follow recipes for preparing fish and shellfish meals for discriminating palates (including soups and accompanying sauces). Author Morrison Wood wrote a number of cookbooks and worked as a Hollywood screenwriter.

Regional & International

Literary Licensing, LLC

Literature & Fiction

Literary

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Books by Wood, Morrison