Even the most renowned and seemingly all-knowing food writers discover new foods and techniques when they revisit people and places they haven't seen in years. The great Paula Wolfert is no exception. The culinary scholar and author who brought cassoulet, roast garlic and confit to America, joins Lynne Rossetto Kasper to talk about the updating of her groundbreaking classic, The Cooking of Southwest France. Wolfert's recipe for Chicken Breasts in Garlic Wine (Poulet au Vin d'Ail) comes from the area around Agen, located halfway between Bordeaux and Toulouse. Note: Interview originally aired in December 2005 as part of Episode 318: Cooking in Southwest France.
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