Extrait :
Foreword
A finely refined passion for cognac
Cognac is more than an adventure for Françoise - it is the passion of a lifetime. I remember when we first met as if it were yesterday. It took place twenty years ago at the Maison de Courvoisier, when Philippe Moreau, the Chef of that renowned cognac house, introduced us to one another as though we were members of his own family. In the years following that introduction, I have admired the achievements made by this talented epicurean in her efforts to champion the best produce of the Charentes' terroir, in particular cognac brandy.
Today, I have the greatest satisfaction to discover once again in her new publication this same sincerity, almost approaching devotion. Not satisfied with being capable of serving ten to fifteen home prepared dishes for us, which themselves are worthy of dignifying the menus of the grandest restaurants, (I particularly recall an exceptional smoked salmon she served me) this "gastro-marathoner" proves herself to be an accomplished author as well - adept at conveying her love for cooking. Twenty years have passed since Françoise carried off the prize in the Figaro Magazine Contest in 1990, during which intervening time she has finessed her culinary skills; whilst staying true to the spirit and passion that brought her that prize.
Neither the demands of family life, nor the time constraints imposed by her career, have diminished her determination to stretch the boundaries in creating ways to present the best produce from the Charentes. Some ten years ago this visionary led the way by introducing ginger to a variety of daring recipes, which ingredient is today found in a multitude of dishes across a wide gastronomic range. Now, however, in this new book, she has created forty new recipes using the mysterious ingredient cognac. When the aromas of this brandy are not subtly incorporated into her recipes, she never hesitates to urge it as an accompaniment.
Her earlier book, "Cuisine du Pineau" (Cooking with Pineau), became an international standard and there can be little doubt that this new book is destined to follow in its footsteps. The originality of her research and the vigour that she once again brings to her task makes her a valued ally to my own cause.
For over twenty years and in every corner of the globe, I have proposed new ways of enjoying the complex alcohol that is known as cognac. I am astonished by the resonance discovered within these pages honouring the bounty of the Charentes' terroir through its people and their unique expertise.
Thierry Verrat (La Ribaudière in Bourg-Charente)
Présentation de l'éditeur :
très beau livre de Françoise Barbin-Lécrevisse sur le cognac et ses nouvelles recettes paru en 2009 sous le titre Cognac et cuisine d'aujourd'hui, ou en anglais Cognac and Modern Cuisine. Qui mieux qu elle peut entraîner ses lecteurs, anglophones ou francophones, à la découverte gourmande des saveurs charentaises ? Le goût des Charentes, c est la spécialité de Françoise Barbin-Lécrevisse : dans Cognac et cuisine d'aujourd'hui ainsi que dans Cognac and Modern Cuisine, elle sait lui donner la saveur de ses plats en proposant de nouvelles découvertes culinaires. Cette « épicurienne de talent » selon les mots du préfacier, Thierry Verrat, le fameux chef de La Ribaudière à Bourg-Charente a toujours défendu les produits authentiques du terroir charentais. Tout au long des quarante recettes de l ouvrage entrées, viandes, poissons et desserts , on apprend à choisir le type de vin charentais, de pineau ou de cognac à déguster avec tel ou tel plat, on apprend ainsi à identifier les arômes et sublimer les saveurs. Toutes les recettes peuvent aussi être concoctées loin des Charentes, l'auteur et la traductrice Maggie Cole ont apporté un soin particulier à ce que la découverte soit complète mais réalisable partout et par tous. L'ouvrage français Cognac et cuisine d'aujourd'hui a déjà conquis l'international en recevant la médaille d'or France et la médaille d'argent monde pour ses accords mets et vins lors du concours Gourmand World Cookbook awards. Ce livre de cuisine est le meilleur ambassadeur du cognac, si profondément charentais.
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