428: Cooking From Books: Brooklyn Butcher Nicoletti Serves Up Literary Dinners

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What happens when you marry food with fiction? This week we speak with third-generation butcher Cara Nicoletti, whose new book Voracious is filled with recipes inspired by her favorite books, including Biscuits with Molasses Butter for To Kill a Mockingbird, and Pig's Head Terrine for Lord of the Flies. We'll taste honey, and we’ll taste wine with expert Stephen Meuse. Then we'll head into the test kitchen to learn how to make the best French-Style Pork Chops with Apples and Calvados. And of course, we'll be taking your calls to answer all of your cooking questions.What happens when you marry food with fiction? This week we speak with third-generation butcher Cara Nicoletti, whose new book Voracious is filled with recipes inspired by her favorite books, including Biscuits with Molasses Butter for To Kill a Mockingbird, and Pig's Head Terrine for Lord of the Flies. We'll taste honey, and we’ll taste wine with expert Stephen Meuse. Then we'll head into the test kitchen to learn how to make the best French-Style Pork Chops with Apples and Calvados. And of course, we'll be taking your calls to answer all of your cooking questions.