a british opinion on canadian wine, 1965
One series of paperbacks I've picked up at fundraising book sales over the years is Penguin's food handbooks. Small, rarely more than 50 cents a copy, and ranging in subjects from haute cuisine to proper freezing techniques, they're food guides designed for reading instead of gawking. Aimed at a British audience, there are occasional nods to North America, such as a brief look at our fermented grape industry in Allan Sichel's 1965 guide The Penguin Book of Wines .