Raisinée, Cougnarde, and Vin cuit, Authentic History and Recipes | Vidoudez

RAISINÉE, COUGNARDE AND COOKED WINE
Michel Vidoudez
Raisiné, raisinée, cooked wine, cougnarde, coignarde, poiré, these are all names of dishes that delight the taste buds of many enthusiasts. Particularly well-known in French-speaking Switzerland, these dishes are also famous in Burgundy where Joseph Favre, a renowned chef, mentions them in his Universal Dictionary of Practical Cooking. In the astonishing history of cooked wine and other raisins, Michel Vidoudez, author of numerous culinary works such as "A la mode de chez nous" or "La cuisine des sens," invites you to discover about thirty recipes that will surely delight you and your guests.
Publisher: Cabédita (2004), 15 x 22 cm, 57 pages, paperback, ISBN: 2882954107