Des recettes traditionnelles ou nouvelles, y compris des cocktails, illustrent la richesse et les multiples utilisations de cet alcool des Charentes en cuisine. ©Electre 2025
Pineau des Charentes has been enjoyed in France for over four centuries. Cooking with Pineau will introduce you to the story and production process of Pineau and its recipes will also allow you to discover how the essence of this grape-based fortified wine will give a unique terroir touch to your cuisine.
The author, Françoise Barbin-Lecrevisse, lives in Sainte-Lheurine, a small village in the Charentes region of southwestern France, where Pineau is produced.
As the author of seven books on French cuisine, she displays her expertise on the food culture of France, and more especially the Charentes region, through the publication of her books La Cuisine du Cognac et du Pineau (1998), Cuisine du Cognac and Cuisine du Pineau (2000), and Charentes Gourmandes (2004).
In recognition of her authority on the culinary traditions of the Charentes region, Francoise has been named Ambassador of Pineau des Charentes by the Comité National du Pineau des Charentes. She is a regular contributor to regional events and media outlets for the promotion of the Charentes region. Her cooking ability has garnered her several culinary prizes including First Place at the 1990 competition Trophée des Amateurs Gourmands in Lyon, France.
Cuisine du Pineau has been reprinted three times since being first published in 2000, and, by the request of Pineau lovers all over the world, Francoise now offers this English edition.
Paru le : 15/07/2006
Thématique : Cuisine régionale
Auteur(s) : Auteur : Françoise Barbin-Lécrevisse
Éditeur(s) :
L'Hydre
Collection(s) : Non précisé.
Série(s) : Non précisé.
ISBN : Non précisé.
EAN13 : 9782913703711
Reliure : Broché
Pages : 95
Hauteur: 24.0 cm / Largeur 17.0 cm
Épaisseur: 0.9 cm
Poids: 380 g
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