Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Product

Book Review: Repertoire

June/July 2018 Issue
Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

Repertoire: All the Recipes You Need
By Jessica Battilana (Little, Brown and Company; $15.99)

This friendly little book by Jessica Battilana, who has collaborated on a half-dozen cookbooks and writes the Repertoire column for the San Francisco Chronicle, arrives just in time for your summer cooking frenzy. Since I got my hands on a review copy, it has been in near-constant use. It’s just that sort book: Smart. Gracious. Never show-offy. Ever useful. Battilana offers a very different picture of the good life than Taylor and Franchini’s Burgundian dream, but it’s no less brilliant and perhaps more relatable.

The author shares her repertoire: a collection of 75 recipes that comprise the backbone of her cooking life. She also offers handy tips gleaned from experience and fellow chefs, stories from her life, and charming anecdotes about daily meals with two young kids. Tried and true, the recipes (to name a few: Negronis and Potato Chips, The Greenest Green Salad, Garlic Butter Roast Chicken, and Strawberry Sundaes) will satisfy, delight, and nourish all who gather at your table.

The author promises that these “are real recipes from real life, and they really work.” And that’s the truth. Battilana’s recipes
reward more than they demand, while also inspiring confidence and inviting adaptation. In her repertoire of a few dozen oft-prepared recipes, Battilana has found the distinctive confidence and freedom that cooking something frequently gives, and that culinary liberation is what she most wants to share with you.

Click here to purchase

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.