Traditionally an elegant postprandial potion, cognac was sipped neat from a balloon glass at room temperature. The fact is that this treasured elixir has so much character and flavour that it holds its own no matter what you do to it - oozing style and sophistication.
Try a young quality before the meal over ice in a tall slender glass mixed with all manner of juices and sodas. It enhances the subtle flavours of certain recipes when drunk with a meal, taken neat, with water or even “frosted”. This is all part of the drinks’ revolution in which cognac plays a major role!
In her latest book of delights from the kitchen, the innovative French author,
Françoise Barbin-Lécrevisse, crowns her cuisine by combining and bringing to your table all the flavours that the temperate climate and varied Charentes’ terroir can produce.
To captivate and stimulate your taste buds, she adds to her recipes the coup de grâce, which only cognac can provide.
Down the years, Françoise has followed her individuality and passion by presenting her readers and viewers with innovative combinations of ingredients previously believed unimaginable: first with ginger, which is not common in France, then with the Charentes’ favourite aperitif - pineau and now with cognac.
This book has been translated for the English speakers of the world, following the prestigious prizes awarded to the original French version by Gourmand World Cookbook Awards, whose President is Edouard Cointreau.
Forty mouthwatering recipes wait to be discovered and then astound the palate.
Accompanying each recipe are pairings, suggested by the sommelier, Olivier Rey and JeanPierre Giraud, an expert in wine worldwide, which will heighten the pleasure of each dish.
The recipes are matched with wine as well as different qualities of cognac and
pineau, chosen from a wide range of brands. Starters, main courses and desserts are followed by a selection of cocktails. The detailed description of the growth and production of cognac, which introduces the book, should be sufficient to satisfy the most enquiring of minds, just as the recipes will undoubtedly enthrall.
Born in 1951, Françoise Barbin-Lécrevisse is today a major cookery writer in the Charentes. Head of Communications of Taransaud cooperage and living in the heart of the Petite Champagne; she has made a specialty of writing cook books where she can promote the value of the natural products of the Charentes, discovering new ways for their use. These no-fuss gourmet recipes have won her various competitions, such as the famous trophy from the Figaro Magazine in 1990. She has also contributed to the preparation of nutrition sheets and is already the author of ten cooking manuals with recipes simultaneously varied and delicious.