It's Sunday and Author/Chef Stéphane Reynaud Says: Make a Roast

By Neal Thompson

French chef Reynaud, a butcher's son, grew up eating lots of meat, including innards and scraps, which the New York Times describes as "a kind of ratatouille of the flesh." His new book, Rotis: Roasts for Every Day of the Week is an ode to the roast, which in this video he describes as "a very good meal for people who have friends."

Reynaud also declares his devotion to swine: "Pork is my good friend."