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By Alma Lach
Published 1974
Dry wines, ranging from 10 to 13 percent alcohol, are used in sauces and meat dishes. The long cooking process volatilizes the alcohol from the wine, leaving nothing but bouquet and flavor. Wine helps to tenderize less tender cuts of meat. Unless otherwise stated, the recipes in this book have been made with moderately-priced red or white imported Bordeaux wines.
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