Word: confit
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...since it was founded in 1914. Elbow your way to a space at the narrow standing-room-only counter, then prepare for a preserved feast in miniature: maybe a roll topped with artisanal canned mussels and the sweetest diced tomatoes with a dollop of caviar, or rillettes of goose confit with caramelized onions and truffle oil, followed by house-marinated anchovies with sun-dried tomato and a delicate green tapenade of salt-cured capers. Even the most unlikely combinations work, like flatbread spread with yogurt on which is piled thinly sliced smoked salmon anointed with soy sauce and truffle honey...
...took in Kazakhstan before watching the launch of a Russian rocket ship carrying her friend, billionaire Charles Simonyi, and two cosmonauts into orbit on a 13-day journey to the International Space Station. For Simonyi's trip, Stewart packed meals that included quail roasted in Madiran wine, duck breast confit with capers and shredded chicken parmentier...
...more "devouring" will be glad to move on to Reynaud's abundance of recipes based on dishes from his Parisian restaurant, Villa9Trois. They range from simple and straightforward (ham-and-gherkin sandwiches, croque-monsieur snacks) to elaborate and exotic (jugged wild boar with spelt-and-saffron risotto, pot-roast confit with lemon-flavored coriander salad). All are enticingly photographed by Marie-Pierre Morel, though some of the dishes are not for the squeamish. For example, a hearty stew introduced early in the book lists pig's liver, pig's kidneys and pig's heart among its ingredients, while an entr...
...opened in 1952, it was called "the eighth wonder of the world." Nowadays the wonder is the building's eponymous restaurant, where chef Dan Silverman serves his imaginative seasonal menus. This cookbook allows the home cook to confidently re-create dishes like buttery cod with black-olive-and-onion confit or sorrel soup with smoked trout...
...anyone bored by the metropolis's usual dining options. Sitting amid hanging fabrics, Buddhist statuary and lots of red and gold, customers peruse an elaborate menu that may include crocodile (seared in vine leaves and served with a Chinese plum dip), peacock (presented with a vanilla-and-tomato confit) or scorpion (dipped in chocolate). The "Lovebug Salad" sees a bowl of mixed leaves topped with crickets and locusts. Kangaroo fillet is marinated in zhug - the Yemeni hot sauce - and served with vegetables. If all this leaves you feeling a little squeamish, you can find solace in a couple of conventional...