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Repertoire: All the Recipes You Need, by Jessica Battilana
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Review
"Released this month by Little, Brown and Company, Repertoire is a collection of the author's own tried-and-true recipes, and they offer convincing evidence that a simplified approach doesn't mean uninspired cooking...The best of these recipes all have some smart twist like that--so obviously rewarding, you wonder why you haven't been singing the song that way all along." -Luke Tsai, San Francisco Magazine"San Francisco Chronicle food columnist Battilana delivers 75 classic recipes in this valuable cookbook, arguing that home cooks don't need a collection of hundreds of recipes to be well-rounded, but a "set of durable, flexible recipes that... form the backbone" of their cooking. --Publisher's Weekly"Repertoire is a magical book of insanely delicious keeper recipes you can trust with your life. Guard it like it's made of gold." --Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat"My collection of go-to recipes has grown by a dozen, thanks to Repertoire. Offered up with warmth, confidence, and the gentle authority of a lifelong cook, this book will earn a permanent home on your kitchen counter. From (deceptively doable!) Twice-Baked Magic Souffles to Vietnamese caramel-lacquered Candy Pork(!!) and a straight-up green salad that makes me want to go absolutely nuts with the exclamation points, Battilana is the home cook we all want to be, the kind who makes everyday magic." -- Molly Wizenberg, New York Times bestselling author of A Homemade Life and Delancey"What every home cook needs in their box of tricks." --Yotam Ottolenghi, New York Times bestselling author of Jerusalem"Jessica Battilana inspires you to cook beyond her recipes, giving you the confidence to build your own repertoire." --Vivian Howard, New York Times bestselling author of Deep Run Roots"A modern-day Joy of Cooking. Every kitchen should have one on the shelf." --Amanda Freitag, author of The Chef Next Door"Ingredient-based cooking, tinged with global flavors yet not fussy, is my favorite type of cooking." --David Lebovitz, author of L'Appart and My Paris Kitchen
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About the Author
Jessica Battilana writes the "Repertoire" column for the San Francisco Chronicle and is the author of Corn, from Short Stack Editions. The coauthor of several other cookbooks, her work has appeared in Martha Stewart Living, the New York Times, the Wall Street Journal, Gastronomica, Saveur, Sunset, and multiple editions of The Best Food Writing. A Vermont native, she lives in San Francisco with her wife and children.
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Product details
Hardcover: 240 pages
Publisher: Little, Brown and Company (April 3, 2018)
Language: English
ISBN-10: 0316360341
ISBN-13: 978-0316360340
Product Dimensions:
7.6 x 1 x 9.5 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
55 customer reviews
Amazon Best Sellers Rank:
#45,622 in Books (See Top 100 in Books)
I've been cooking for a long time. And I have a little bit of a thing for cookbooks; mostly because they offer inspiration, or a set of ways of thinking about my kitchen that I haven't thought of before. Having seen Battilana's recipes in the San Francisco Chronicle, I was interested in what a book of her thinking would look like. It has been less than a week with this book and I already know that her recipes are a life that I would love to be able to live. She takes foods and flavors that I love and makes them simple enough to think about cooking for my family. Not as a project, but as a weeknight. Not as something special, but as a means with which to gather around the table with the people I most want to share that table with. There are some things in the book that I'll likely never cook--or it might just be that I don't kids big enough for them matter yet (hot dog fried rice, for instance), but reading through this book, and beginning with some of the recipes is a hint about what's to come for my family. And it's delicious.So much appreciation to any author who can share that point of view and make it simple to follow. Buy the book, cook the recipes, feed your family and build your repertoire. Each and every element of that process is infinitely worth it.
It isn’t often that I want to cook absolutely everything in a cookbook, but Repertoire is inspiring me to do just that. Beautiful, tasty, and approachable recipes are delivered with clarity, humor and wit in this excellent book. I’ve made the truck stop baked beans and maple-blueberry cornmeal cake already. Delicious. Looking forward to the fried salt and pepper shrimp, gribiche with asparagus, and cherry hand pies.
I bought this book not knowing a lot about it, but I liked the idea of having a repertoire of go-to recipes. I really love this book. All the recipes I've tried have been great. The carrots with burrata are the best. Every recipe is something I want to make and I think Jessica did a great job with this book. I am an avid cookbook collector (over 1200 books) and I really recommend this book.
Please buy this book. It is full of very cookable recipes that feature global flavors and techniques we all can master on weeknights and beyond.I also appreciate the very sincere tone of this book- I do believe these are the recipes the author cooks by heart for her family. It FEELS like someone's repertoire when you read it. I loved the little anecdotes at the beginning of each recipe where Jessica explains why the recipe is important to her and which part of her life it came from. The best part is that I now have lots of new food ideas and I literally can't wait to share what is in this book with my friends and family.Jessica, if you are reading this I want you to know that I have food grade lye in my Amazon shopping cart for the pretzels!
Love this cookbook. As soon as it arrived we made a weekly meal plan based on the recipes and went shopping. So far all 3 recipes we’ve made have come out perfectly and the entire family loved them. Honey Harissa Chicken was just the right balance of spicy and sweet. Eggplant Parm was wonderful (I normally hate eggplant) and so straightforward that my vegetarian daughter who never cooks pulled it off perfectly with just a little parental supervision. And Maine Truck Stop Baked Beans are literally the best baked beans I’ve ever had. Looking forward to many more meals from this book!
This is my new go-to cookbook! I love to cook, but as a new mom, time has become so much more precious than it was in my younger foodie days. This is a book that I can turn to on a frantic weeknight when I get home at 5pm and have 30 minutes to make something that will still satisfy my desire to use real ingredients and create something that is healthy and delicious. When I have more time and want to get fancy, there are recipes for that too. I'm pretty sure I will end up trying everything in this book!
I met Jessica at Yosemite Chefs Dinner in January of this year. She was dynamic, funny and smart. When I found out she was releasing a cookbook, I ordered it the day we left. I loved her take on food. The book has not disappointed me. Her recipes are simple but riff on classic and traditional food. I received it Friday and have already made the salsa verde with grilled flank steak. It was perfect. I can't wait to make most of the recipes in her book. The Greenest Salad looks fabulous as does her take on Eggplant Parmigiana.
It’s not often you find a cookbook that both inspires you to be a better cook and also makes you feel good about the cook you already are. The recipes in Repertoire feel comfortable and familiar but exciting and like something you DEFINITELY want to make and eat as soon as possible. It’s also incredibly family friendly, which as a mother and a cookbook nerd, I appreciate. I’m adding this to the rotation of two or three books I love to give as an engagement/wedding gift and a housewarming gift. Can’t recommend it enough!
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