Sensual Preservation ~ The Art of Confit

Confit's silky texture and comforting, hearty savor belie its origins as a simple country food preservation method; a way to enjoy autumn's meat harvest for enjoyment throughout the winter. An entire gastronomic culture revolves around confit in southwest France. It's used to both preserve and add flavor to nearly any fowl meat as well as pork, rabbit - even fish. Similar to other preservation methods such as pickling, cheese making and wine making, confit takes an already splendid raw product and extends both its life and savor. With over 100 recipes, historical trivia and the author's anecdotes, this book opens the world of confit to everyone. From simple preparations to elaborate gourmet extravagances, you'll find the perfect recipe to indulge your sensual food desires.