CHAMPAGNE... UNCORKED - The Insider's Guide to Champagne - with Recipes

Nashville, Tennessee: Favorite Recipes Press, 1996. Book. Illus. by LeRoy Neiman;. Very Good. Hardcover. First Edition. 8vo. 128 pp. Glossy pictorial boards matching the dustjacket; blue endpapers; headband. Wraparound dustjacket art and interior drawings by LeRoy Neiman. Light wear on the corners of the dustjacket; no interior markings. The Chapters are: Born in Bubbles - The Place - The 12 Months of Champagne; Taste Will Tell - Styles - Conducting a Tasting - Reading the Label; Champagne Tidbits - Top 10 Champagne Markets - 20 Top Champagne Houses - Vintage Charts; Champagne and Chefs - Cooking with Champagne - Recipes for Everyday - Meals from Acclaimed Chefs; Morning Noon and Night - The Champagne Cocktail - Cocktail Recipes; The Affordable Luxury - Weddings - Gifts and Celebrations - Opening - Storing; and Quips and Quotes - Toasts - Glossary - Reading List. The recipes here are: Champagne Oyster and Corn Soup - from Anne Rosensweig; Oysters in Champagne Sauce - from Andrew d'Amico; Scallops of Striped Bass with Tomato - from Piero Selvaggio; Pizza with Smoked Salmon and Caviar - Wolfgang Puck; Rich and Famous Chicken; and Essence of Silver and Gold - from Robin Leach; Chicken in Champagne Sauce with Green Peppercorns - from The Champagne Lady; Champagne Pineapple Clove Ice - from Stephen Pyles; Champagne Rollos de Lengnado - from Josephina Howard; Chilled Strawberry Soup with Champagne and Saffron - from Kevin Garvin; and Roasted Sea Bass with Champagne Sauce Haricots Verts and Carrots - from Sylvain Portay..