Krug: Champagne At The Table
£65.00
notes
Joseph Krug established the champagne house bearing his name in 1843 with the dream of crafting the very best champagne. Here, ten master chefs from around the world derive inspiration from Krug cuvées and take one simple ingredient each (such as tomato, egg, mushroom etc), to deliver over thirty never-before-published recipes, that pair perfectly with an edition of Krug Grande Cuvée or Krug Rosé. Author Alice Cavanagh also explores ten champagne myths, ten tasting notes and the lifestyle code of the Champagne region.
Dimensions
22cm (9in) x 16cm (6in)
Features
notes
Joseph Krug established the champagne house bearing his name in 1843 with the dream of crafting the very best champagne. Here, ten master chefs from around the world derive inspiration from Krug cuvées and take one simple ingredient each (such as tomato, egg, mushroom etc), to deliver over thirty never-before-published recipes, that pair perfectly with an edition of Krug Grande Cuvée or Krug Rosé. Author Alice Cavanagh also explores ten champagne myths, ten tasting notes and the lifestyle code of the Champagne region.
Insights
Alice Cavanagh is a Paris-based journalist and editor writing for ‘Vogue’, the ‘Wall Street Journal Magazine’, the ‘New York Times’, and ‘How to Spend It’.
Details & Care
- Publisher: Rizzoli
- Hard cover
- Full colour photography
- Number of pages: 224 pages
- ISBN: 9780847838035
Glossary