Word: cognacs
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Dates: during 1970-1979
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...butter; King delivers it. Marcel wrote affectionately of éclairs, marrons glacés, strawberry juice, orangeade, chocolate cake, oysters, petite marmite, roast goose ("superbly limbed and shining with gravy"), hare a l'Allemande and venison that was "dark, brown-fleshed, hot and soused [with red wine and cognac], over which the red-currant jelly has laid a cool, sweet surface." These and many, many other delights are recollected in tranquillity. Side by side with Marcel, Dining delivers the soul as well as the how-to of the bourgeois Brillat-Savarin...
There's Texas and cognac but no last hurrah...
Moreover, Christmas revelers are buying slightly less cheer. John Hayes of the Harvard Provision Company said yesterday cordials and cognac are selling especially well this time of year, but most people are buying fifths of alcohol rather than quarts--which cost $1.50 more...
...Food & Drink" supplement ran to 48 glossy pages, bubbling with four-color national liquor ads and articles on such pressing concerns as "Fighting the Gourmet Blues" and "A Consumer Guide to Cognac." An insert in the Sunday New York Times? A section in Gourmet magazine? No, just a little light reading from that old, radical, worker-owned collective in Boston, the Real Paper...
...grandson of brandy makers from the town of Cognac, Monnet learned as a youth that masterworks are not accomplished by shortcuts. He deftly summed up this truth: "The great thing about making cognac is that it teaches you above everything else to waitman proposes, but time and God and the seasons have got to be on your side." He began his career as a globetrotting salesman for the family's distillery. Witnessing the chaos and waste of World War I convinced him of the need for international cooperation. By 1916 Monnet had become France's representative in London...