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Confit Byaldi - AKA Remy's Ratatouille
I finally got around to making Thomas Keller's interpretation of
ratatouille - Confit Byaldi. D*mn it is a good recipe and easy to prepare in advance. It is on page 178 of The French Laundry Cookbook, or ere is a link to the NY Times publication of it: http://www.nytimes.com/2007/06/13/dining/131rrex.html (It may require a log in, but registration is free). |
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