Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.

Since 1890, the Tour d'Argent's basic recipe hasn't changed. If you find yourself at the restaurant tomorrow, you will eat duck in the confidence that it was what someone ate a hundred years ago. You will eat it in the expectation that someone else will be served it a hundred years from now.

Kasha is the hardy starch of a Slavic winter - buckwheat, in fact - but when cooked properly, it gets a nutty, deep-brown crust.

Bill Buford Quotes