Serve with Champagne

Front Cover
Ten Speed Press, 1988 - Cooking - 330 pages
Discusses the history of French and American champagne and provides recipes for appetizers, soups, main dishes, side dishes, breads, salads, and desserts.

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Serve with champagne

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Lee has collected recipes from the culinary directors of ten American vineyards to show that champagne is a "food'' wine as well as a beverage for celebration. Recipes for all courses of a meal are ... Read full review

Contents

LIST OF RECIPES
1
THE HISTORY OF CHAMPAGNE IN FRANCE
11
THE HISTORY OF CHAMPAGNE IN AMERICA
26
CHAMPAGNE AND FOOD
33
HORS DOEUVRES
39
Smoked Oyster Pate
45
Hanns Kornell Champagne Cellars
57
FIRST COURSES
61
Orange Roughy with Snow Peas 148 Salmon Paupiettes
156
Poached Salmon with Garlic Wine Sauce 154 Stuffed Lobster Tails
163
Chicken Breasts with Endive and Pears 165 Glazed Cornish Game Hens
175
Creamed Chicken with Avocado 171 Grilled Breast of Duck
181
Tournedos of Beef with Red Wine 186 Beef Supreme
188
Medallions of Veal with Pistachio Butter Sauce 191 Veal Meat Loaf
195
PORK
201
VEGETABLES AND SIDE DISHES
211

Eggplant Crepes
67
Chicken Terrine
73
Warm Mussel Salad
79
Mirassou Vineyards
97
SOUPS
101
Carrot Velvet Soup
107
Green Pea Soup with Custards
113
Peach Soup
121
Schramsberg Vineyards and Cellars
123
SORBETS
127
Chateau Ste Michelle
133
MAIN COURSES
137
PASTA
141
SEAFOOD
148
Chiles Poblanos
217
Sparkling Bread
238
S Anderson Vineyard
245
SALADS
249
Tortellini Salad
255
Wente Bros Sparkling Wine Cellars
265
DESSERTS
269
Lime Angel
275
Raspberry Souffle with Chantilly Cream
281
The Great Western Winery
303
BRUNCHES
307
Strawberry Crepes
313
BIBLIOGRAPHY
323
Copyright

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