Rachel Roddy’s homage to Michèle Roberts’ recipe for chicken saute with tomatoes and mushrooms
This Napoleonic classic is all too often overcomplicated, but this ode to the French-British author’s version is both simple and stunningA few weeks ago, as part of the British Library’s food season, the novelist Michèle Roberts, biographer Francesca Wade, writer Eli Davies and food writer Rebecca May Johnson were brought together for a discussion on women’s culinary lives, and on the kitchen as a space of creativity, resistance and intellectual life. I couldn’t be there, but by all accounts it…
Source: www.theguardian.com