Confit byaldi - Wikipedia

^ a b .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Finz, Stacy (2007-06-28). "Bay Area flavors food tale: For its new film 'Ratatouille,' Pixar explored our obsession with cuisine". San Francisco Chronicle. Retrieved 2010-07-27. ^ Garr, Robin (2007-07-19). "Rat-atouille". Wine lovers page. Retrieved 2010-07-27. ^ Guérard, Michel (1977). Michel Guérard's Cuisine Minceur. Macmillan. pp. 221–4. ISBN 0-333-21907-4. Ratatouille Niçoise is recipe No 144, while Confit bayaldi is No 141 ^ Aldo Buzzi L'uovo alla kok ^ a b Keller, Thomas (November 1, 1999). The French Laundry Cookbook (2 ed.). Artisan. pp. 178–9. ISBN 1-57965-126-7. ^ "Recipe: Confit Byaldi". The New York Times. 2007-06-13. Retrieved 2010-07-27. ^ "Ratatouille recipe: Confit Byaldi". Inland Valley Daily Bulletin. 2007-07-09. Archived from the original on 2012-07-23. Retrieved 2010-07-27. ^ Severson, Kim (2007-06-13). "A Rat With a Whisk and a Dream". The New York Times. Retrieved 2010-07-27. ^ "A delightful renaissance of ratatouille". Ottawa Citizen. 2007-08-01. Archived from the original on 2012-11-07. Retrieved 2010-07-27. ^ Lyons, Gay (2007-08-02). "Ratatouille, for real". Metro Pulse. Archived from the original on February 25, 2012. Retrieved 2010-07-27.