Theron > wrote:

> It's basically a replacement for white wine whenever it's called for. This
> suggestion came originally from Julia Child
> on her PBS program "The French Chef".

Yes, unfortunately she did. Sometimes even the best say something
silly, like Marcella Hazan saying that it does not matter if one uses
bouillon cubes in a risotto. Julia's suggestion is not quite as bad,
but it is bad enough. There is absolutely nothing wrong with using
vermouth in cooking, but she must have been heavily into her cooking
vermouth to suggest that it is a replacement for white wine and not an
entirely different ingredient.

Victor