The Water of Life: Cognac
Season 7 Episode 4 | 25m 13sVideo has Closed Captions
Chef Staib prepares Roasted Breast of Pigeon with Foie Gras and Chocolate Sabayon.
Cognac is a sophisticated libation that thrived during prohibition and continues to influence food trends to this day. It is also the name of a French town where Chef Staib travels and reveals the fascinating history of this celebrated spirit. In Cognac, Chef Staib visits a sturgeon farm and prepares Smoked Sturgeon, Roasted Breast of Pigeon with Foie Gras and Chocolate Sabayon.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
A Taste of History is a local public television program presented by WHYY
The Water of Life: Cognac
Season 7 Episode 4 | 25m 13sVideo has Closed Captions
Cognac is a sophisticated libation that thrived during prohibition and continues to influence food trends to this day. It is also the name of a French town where Chef Staib travels and reveals the fascinating history of this celebrated spirit. In Cognac, Chef Staib visits a sturgeon farm and prepares Smoked Sturgeon, Roasted Breast of Pigeon with Foie Gras and Chocolate Sabayon.
Problems playing video? | Closed Captioning Feedback
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A Taste of History is a local public television program presented by WHYY