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Jessica Battilana

Repertoire: All the Recipes You Need Hardcover – April 3, 2018

by Jessica Battilana (Author)

4.6 131 ratings

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Simple, stunning recipes for home cooks, from the writer of the Repertoire column for the San Francisco Chronicle.

Home cooks don't need dozens of cookbooks or hundreds of recipes. They just need one good book, with about 75 trustworthy, versatile, and above all, delicious recipes that can stand alone or be mixed-and-matched into extraordinary meals.

That's what Repertoire is: Real recipes, from real life, that really work.

After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. These are her best recipes, the ones she relies on the most -- for a quick weeknight supper, a special dinner party, when a friend drops by for a drink and a snack, for the chocolate cake that never fails. The knowledge, freedom, and flexibility that comes from cooking these recipes is all you really need in the kitchen.

With a salad for every season, pantry pastas, many meatballs, chewy cookies, and more, Repertoire puts the perfect dish for every occasion within reach.

Print length

240 pages
Language

English
Publisher

Little, Brown and Company
Publication date

April 3, 2018
Dimensions

7.63 x 1 x 9.5 inches
ISBN-10

0316360341
ISBN-13

978-0316360340
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Editorial Reviews

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

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.

Product details

Publisher ‏ : ‎ Little, Brown and Company; Illustrated edition (April 3, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 0316360341
ISBN-13 ‏ : ‎ 978-0316360340
Item Weight ‏ : ‎ 1.76 pounds
Dimensions ‏ : ‎ 7.63 x 1 x 9.5 inches

Best Sellers Rank: #392,960 in Books (See Top 100 in Books)
- #72 in Western U.S. Cooking, Food & Wine
- #85 in Professional High Quantity Cooking
- #1,635 in Quick & Easy Cooking (Books)

Customer Reviews:
4.6 131 ratings

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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.

Customer reviews

4.6 out of 5

131 global ratings

5 star		78%
4 star		12%
3 star		6%
2 star		3%
1 star		2%

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E. Marsalic

One of my favorite cookbooks that I use again and again!

Reviewed in the United States 🇺🇸 on September 4, 2022

Verified Purchase

I bought this cookbook when it published because I liked the author's repertoire concept for home cooks (you don't need to know how to cook everything, you just need a good repertoire). Whenever I'm in a cooking rut, I return to this book and am amazed by how consistently delicious and simple all of the recipes are. A few family favorites include Maine Truck Stop Beans, Sweet Corn Fritters, and the Green Goddess Salad.

Helpful

Caleb Zigas

Delicious Cooking Made Simple for Life

Reviewed in the United States 🇺🇸 on April 7, 2018

Verified Purchase

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.

33 people found this helpful

Helpful

jennifer hill

A delicious collection of recipes for weeknights and beyond.

Reviewed in the United States 🇺🇸 on April 4, 2018

Verified Purchase

This cookbook is a must add to your collection. I love to cook and do so every night for my family. I am always on the lookout for new recipes that are easy enough to complete on a weeknight but still fun to make and even better... delicious to eat. This cookbook takes the (repertoire chocolate) cake. Our favorite so far is the Tortilla Soup. She walks you through either breaking up your own chicken and making your own broth - to using store bought broth and a rotisserie chicken. Each recipe is like this, giving you multiple ways to create something delicious.

The photos are beautiful and will inspire you to rattle some pots and pans. The ingredients are things you likely have at home or be able to grab at any grocery store. If there are any exceptions she notes this, explains why she calls for that ingredient and offers substitutions.

One thing that separate's this book from other cookbooks I've read, is that Jessica talks of the chefs, (home and professional), who inspired her recipes - and what she modified to make it her own. I love this! Seeing the origin of a recipe and how it grows. Order the book, your taste buds will thank you.

13 people found this helpful

Helpful

Danielle Berthold

Best cookbook ever.

Reviewed in the United States 🇺🇸 on February 12, 2019

Verified Purchase

My husband is a chef. A handsome, lovely, annoying chef. I used to cook for him and everything I made was "fabulous". Fast forward 12 years later and everything I make "would have benefitted from a salt brine" or "could use a little more acid"...you get the point. I got so fed up that about five years ago I told him to stuff it and I quit cooking. I didn't really like cooking anyway. However, we just moved states and I'm having a harder time finding a job than I expected. So I can't really sit around all day watching Bravo--ahem...I mean, working on my abs and learning Spanish...without at least trying to pitch in for a few dinners. We are four recipes in and all have been given the chef's stamp of approval. I'm actually excited about cooking again. Just a little. This is a really fun, approachable cookbook and I highly recommend it.

25 people found this helpful

Helpful

Anthony Bacon

A great addition to our collection!

Reviewed in the United States 🇺🇸 on April 7, 2018

Verified Purchase

My wife and I own a range of cookbooks ranging from the most basic (here’s what an egg is...) to the most esoteric (an original printing of Salvador Dali’s “Les Dinners de Gala) and this book has slotted into our permanent cookbook collection quite nicely.

It’s great to have a book that I can crack open at 3pm and know that I can find a recipe that I can pull off successfully by dinner time. While I love a good multi day, three trips to the store recipe as much as the next person, Repertoire is filled with delicious and achievable things you can cook and serve and look like a hero without all the blood, sweat, and tears!

The short version : delicious recipes (made two already) that my wife and I cooked successfully. Easy to understand recipes, our kitchen didn’t look like a grenade went off afterwards, and we ate like kings (kings that immediately hit the couch, full and content!)

4 people found this helpful

Helpful

Shenanigans

New Favorite Go-To Recipes

Reviewed in the United States 🇺🇸 on May 19, 2020

Verified Purchase

I try out new recipes / cuisines each week - both recipes online and from cookbooks - but I always have tried-and-true recipes I fall back on. This cookbook is Battilana’s collection of fall-back recipes and it’s AMAZING.

The recipes aren’t limited to any one culinary region, they’re flexible with variation ideas, photos of special techniques needed (like rolling pretzel rolls or prepping pork saltimbocca) and suggestions of what to serve each dish with. Every recipe I’ve tried has been a winner with consistent results and I’ve lost count of how many times I’ve been asked for both the chocolate chip cookie and greenest green salad recipes.

One person found this helpful

Helpful

Logical thinker

Excellent base repertoire

Reviewed in the United States 🇺🇸 on September 24, 2020

Verified Purchase

These are time tested recipes. Several will be added to my repertoire. It is well to build a repertoire of recipes that you have mastered so that you can fall back on them as needed. My family has a cookbook that is recipes that have been handed down that work. Some are over 100 years old. As member of the family develops a new repertoire piece, we consider adding to the family cookbook. I believe that some of the recipes in this book will make the grade.

One person found this helpful

Helpful

Top reviews from other countries

Rita

Great versatile recipes

Reviewed in the United Kingdom 🇬🇧 on April 6, 2019

Verified Purchase

Bought this as a kindle book and now have bought a hardback as easier to use. Especially good for dressings and family meals, using fresh produce. I have lots of cookery books but keep returning to this one currently.

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