This new edition of Sensual Preservation - The Art of Confit has updated recipes and techniques and is, for the first time, printed in full color. Many of the recipes have been streamlined for easier preparation and have additional hints and tips for both preparation and presentation. Confit's silky texture and comforting, hearty savor belie its origins as a simple country food preservation method. An entire gastronomic culture revolves around confit - particularly 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, 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.