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Rather than organizing the rest of the book around certain wines or certain foods, Immer groups her recipes by these six flavors. The elegant recipes are intriguing and usually quite simple (for instance, beet risotto paired with Pinot Noir) and are usually adapted from chefs Immer has worked with in her wine career. The book is larded with tips and surprises: there's a peak-of-summer tasting menu organized around tomatoes; Immer calls pumpkinseed oil "the most wine-loving oil I have ever tasted in my life." Andrea Immer's tastes can be haute, (for her, a good cheese isn't the best Brie at the supermarket, it's Coach Farm goat cheese via mail order), but the great thing about her writing is that she always makes the attainment of these high standards seem utterly manageable. --Claire Dederer
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