Contains quite a good introductory section discussing principles of food and wine matching. The majority of the book is taken up with chapters each discussing matching food with a particular grape (these being limited to: Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris, Gewürztraminer, Viognier; Cabernet Sauvignon, Merlot, Pinot Noir, Sangiovese, Syrah and Zinfandel). Within each chapter are a number of recipes each with a specific matching style of that grape.
Whilst the introductory section and introductory notes for each grape are indeed useful, a long list of recipes and wines for a relatively small number of grape varieties is no substitute for really learning in depth about why a food and wine matches. So this book provides a useful starting point, but to actually learn more detail about why particular foods and wines match, you may want to go on to a book like Food and Wine Pairing: A Sensory Experience. Also look at What to Drink with What You Eat for an excellent reference book.