Description

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In the words of legendary food and wine writer chef Malcolm Hebert, "Champagne is like sequined lingerie for the mouth." Here he takes up this most seductive of drinks, and like an alchemist, turns it into simple, approachable dishes, like caesar salad. This one-of-a-kind cookbook makes sparkling wine a main ingredient in appetizers, soups, salads, main courses, and desserts. Lots of desserts. And of course no Champagne cookbook would be complete without cocktails and punches.

About the Author

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Malcolm Hebert was a legend in the California cuisine, known for infusing the "nouveau monde" movement with the principles and practices of French cooking.