The Champagne Cookbook (How to Cook With Wine) - Tapa dura

The first rereleased classic in the How to Cook with Wine series, originally published in the 1970s by the Wine Advisory Board

Food and wine writer chef Malcolm R. Hébert was at the forefront of California cuisine, and the early formulations of “fusion” dishes can be seen in these recipes, all left as they were when published originally in 1979. Though this cookbook is informed by many different culinary traditions, including Greek, German, and Italian, Hébert leans heavily toward the French, with such simple classics as Poulet au Pompadour, Poisson en Papillote, and Porc a la Reine. His singular flair comes through with elaborate, gorgeous contrivances: to name a few, Stuffed Bass with Mussels, Chocolate Hens, Canard Toulouse, and Lobster Absinthe. Of course no Champagne cookbook would be complete without cocktails and punches, and there are dozens of them here. This updated edition includes a new foreword, introduction, and index, sidebar histories, and footnotes for currently available ingredients and wine suggestions.