Foreword | p. 12 |
Introduction | p. 16 |
How to Choose Food-Friendly Wines | p. 19 |
Cooking with Meat and Wine in Today's Kitchen | p. 27 |
Beef | p. 38 |
Veal | p. 72 |
Pork | p. 98 |
Lamb | p. 124 |
Chicken and Rabbit | p. 150 |
Game Birds and Other Game | p. 178 |
Organ and Mixed Meats | p. 194 |
Stocks and Seasoning Pastes | p. 210 |
Index | p. 218 |
Table of Equivalents | p. 223 |
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