The Barbuto roast chicken, from the New York Times Cooking.

When I set out to do a show on roasting, little did I know that it would lead to a discussion of what a perfect restaurant is, what makes a good restaurant, in what way is food important, how do you roast a chicken, and how do you make it magical?

All this and more on this week’s episode of “From Scratch.”

Links from the show are here:

Part of the reason the chicken was so good, beside’s Ann’s excellent basting, was because it came from a great butcher, Hudson & Charles, on Hudson Street in NYC’s West Village.

My new book is out, also called From Scratch, and it’s all about what we can learn from ten staple meals, recipes and inspiration.

I highly recommend Jonathan Waxman’s books, of course.

Ann Hood’s books can be found on her site or wherever your buy books.

And my spoons be can found at the wonderful cooking site JBPrince.