Let’s journey back to 1968 with a look at “Gourmet Wine Cooking: the Easy Way,” which was published by the Wine Advisory Board. First off, very nice use of the Peignot font, which I have always called “Mary Tyler Moore,” for those who remember the television series. Upon closer inspection, notice the bottle of non-vintage California Vin Rosé, a “Pink Dinner Wine,” in the background. And wait, is that chicken? No, it’s duck, but are those canned peaches and pears? Why, yes they are!
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The lack of fresh ingredients is explained and justified in the book’s introduction, which is rather awkwardly written by D.C. Turrentine, the Manager of the Wine Advisory Board. Looks like they asked some companies for recipes, and then the “home economist” compiled the most interesting ones for the book.
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Naturally, when I checked the “Brands Used in Testing Recipes” section, I was intrigued by the Frito-Lay entry, “Crunchy Creamed Chicken.” Drop the needle on “The White Album” and enjoy!
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