Cooking With Champagne.
COMITÉ INTERPROFESSIONNEL DU VIN DE CHAMPAGNE ÉPERNAY.:
From CHILTON BOOKS, SUDBURY, United Kingdom
Seller rating 4 out of 5 stars
AbeBooks Seller since October 25, 1999
From CHILTON BOOKS, SUDBURY, United Kingdom
Seller rating 4 out of 5 stars
AbeBooks Seller since October 25, 1999
About this Item
Both English and American quantities are given with the recipes. "It should be noted that Champagne retains its essential qualities for culinary purposes even after the fizz has gone out of it; an opened bottle with a little wine left in it can well be put to good use in the kitchen." Contents include: 1.Recipes of To-Day: Shellfish and Crustacea; Fish; Meat; Offal (variety meats), goose liver and pork products; Poultry; Game; Desserts; Miscellaneous. 2. Recipes of Olden Days: From Le Nouveau Cuisinier Royal et Bourgeois by Massialot - 1712; La Cuisiniere Bourgeoise by Menon - 1746; Les Soupeers de la Cour by Menon - 1755; L'Art de la Cuisine Francaise by Careme - 1833. 3.Keeping and Serving Champagne. 22.5cms x 21cms. Pp.95, 8 colour plates. paperback, top and tail of spine chipped + creasing to edges and corner tips. Scarce. G+. Seller Inventory # 46682
Bibliographic Details
Title: Cooking With Champagne.
Publisher: Paris: Lallemand Éditeur nd c
Publication Date: 1970
Binding: Soft cover
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