Wine and Food Handbook

Part 1 Service: the various methods of serving; breakfast; restaurant service; banquet service; the serving of wines; suiting the wine to the food; wine-growing; the wine-growing areas of Europe - France, Germany, Switzerland, Italy, Spain; beer; the bar; a knowledge of drinks; mixed drinks. Part 2 Cuisine: hors d'oeuvre; soups; simple or composite butters; sauces; eggs; fish; small entrees; cereal-based foods, pasta and rice; meat; poultry; furred game; feathered game; vegetables; made-up salads; desserts; kitchen terminology; the origin of a few of the denominations; vocabulary.