Episode 9 - Roast Chicken and Ratatouille from Ann Patchett's Bel Canto

Better late than never, here is this week's episode. Nick seriously won't shut up about this award winning book (or how well his roast chicken came out). This week, Nick sleuths out a recipe and then draws inspiration from Mastering the Art of French Cooking, a classic cookbook written, in part, by Julia Childe. We hope you enjoy this episode and that you keep listening!

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Find the recipe for today’s episode on Instagram @literallydelishpod

Sources:

Sean Abbot's interview with the author may be found appendix in the Harper Collins edition, 2001.

https://www.amazon.com/Canto-Harper-Perennial-Modern-Classics-ebook/dp/B000FC10S4/ref=sr11?crid=1F8UJUVFS6ZCH&keywords=bel+canto+ann+patchett&qid=1651019833&sprefix=bel+canto%2Caps%2C75&sr=8-1

Ann Patchett's blurb about eggplant was found in The Book Club Cookbook by Judy Gelman and Vicky Levy Krupp, 2012.

https://www.amazon.com/Book-Club-Cookbook-Revised-FavoriteBooks/dp/1585429244/ref=sr12?crid=1FK1AVG90IBO&keywords=book+club+cookbook&qid=1651019918&sprefix=book+club+cookbook%2Caps%2C70&sr=8-2

For information on ratatouille, see Michela Cecchi's June 2021 post called "The True Story of French Ratatouille" in Gamberorossointernational.com

https://www.gamberorossointernational.com/news/food-news/the-true-story-of-french-ratatouille/

For information on eggplants bitterness, see Jo Harrison's post called "What Makes Eggplants Bitter (and How to Fix It) in Plantfoodathome.com

https://www.plantfoodathome.com/what-makes-eggplants-bitter/