Repertoire
All the Recipes You Need
-
- R$ 79,90
-
- R$ 79,90
Descrição da editora
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.
PUBLISHERS WEEKLY
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. The book is logically broken up into appetizers ("Ways to Start"), main dishes, and desserts, each providing familiar flavors, including Italian-American classic comforts (garlicky broccoli rabe and provolone crostini; eggplant parm; and spaghetti aglio e olio) and those with an Eastern flair (harissa and honey chicken thighs; vermicelli noodles with lemongrass pork meatballs; and rice pudding with citrus and pistachios). Battilana also equips the reader with tips and tricks needed to make homemade sweet and savory tart shells, pretzel rolls, gnocchi (paired with a brown butter sauce), dumplings, chocolate ice cream, and cr me fra che. While the author claims that these recipes are appropriate for weeknight cooking and dinner entertaining alike, some are too time-consuming to truly be called weeknight dishes (to make corn fritters, for example, batter has to sit in the fridge for an hour before prepping and frying). That said, readers will appreciate her agreeable philosophy ("I believe in repeats, in making a dish so often and for so many people that it becomes inextricably linked to you") that make this book accessible and promise to boost home cooks' confidence.
