When thinking about the types of desserts that are good to have as part of your repertoire, the perfect tarte tatin definitely comes in near the top for me. Simply made of caramelized apples and flaky crust, it is heavenly! Food writer and recipe developer Jessica Battilana shares her tips for getting the tarte tatin just right in her aptly titled book, Repertoire: All the Recipes You NeedAnother reason the classic tarte tatin deserves a top spot in your dessert stable is that you can generally find decent apples throughout the year, though their peak is obviously autumn. Try the recipe out this weekend and let us know if you were able to replicate the gorgeous mahogany color that Jessica describes! —Kristina

Jessica Battilana is a freelance food writer and recipe developer. Repertoire: All The Recipes You Need, is her first solo book, and was named one of the best cookbooks of the year by The Boston Globe, The Houston Chronicle and Bon Appétit magazine. Jessica also writes a bimonthly column by the same name for The San Francisco Chronicle. She has coauthored six cookbooks, including Home Grown: Cooking From My New England RootsVietnamese Home Food, which won a 2013 IACP award in the Chef and Restaurant category; Tartine Book 3; Sausage Making; and Home Cooked. She is also the author of Short Stack Editions Volume 10: Corn. Born in Vermont, Jessica moved to California a decade ago. She lives in San Francisco with her wife and two sons. Find Jessica on Instagram @jbattilana.

For a chance to win a copy of Repertoire, respond in the comments section below by June 6, 5PM EST to the following question: Which classic dish would you love to learn to make to perfection? Maybe you already have — if so, tell us how it went! We will announce the winner in the comments section, so be sure to check back!

Image above: Repertoire; photography by Ed Anderson

Image above: Jessica Battilana, portrait by Steve Viksjo

Image above: How to make the perfect tarte tatin

 



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