![]() To perform reliably under pressure - say, in a concert hall or in conversation with a native speaker - you’ve got to identify the pieces and phrases that work, and drill them until they’re second nature. The concept of a repertoire is familiar to anyone who’s taken music lessons or learned a new language. It’s my repertoire writ large, the tasty result of honing foolproof recipes for decades, until I can cook them by heart. These are my 75 best recipes, the ones I’ll eat forever without tiring of them, the favorite dishes that form the backbone of my cooking life. Those brownies were the first - and for a time, the only - recipe in my repertoire.įast-forward three decades, and those brownies have multiplied: This week, I published my first solo cookbook, “Repertoire: All the Recipes You Need” (Little, Brown and Co. I made them over and over again when my family finally tired of them, I brought batches to my small town’s public librarians. ![]() The first recipe I mastered as a kid was one for brownies, clipped from the pages of Seventeen magazine. Ed Anderson Show More Show Less 5 of5 Photos from Jessica Battilana's cookbook, "Repertoire." Used with permission of Little, Brown and Company, New York. Ed Anderson Show More Show Less 4 of5 Photos from Jessica Battilana's cookbook, "Repertoire."Used with permission of Little, Brown and Company, New York. 1 of5 Ed Anderson Show More Show Less 2 of5 Jessica Battilana Ed Anderson Show More Show Less 3 of5 Photos from Jessica Battilana's cookbook, "Repetoire."�Used with permission of Little, Brown and Company, New York.
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