Repertoire: Vegetarian Cooking for Omnivores
A hands-on cooking class culminating in a family-style dinner served with wine and beer. Copies of Jessica's books will be available for purchase.
We're continuing the series of classes based on Jessica's book and column, Repertoire. Whether you’re a vegetarian or an omnivore looking to add more plant-based dishes to your repertoire, this class will teach you a handful of flexible, satisfying, crowd-pleasing recipes that can be endlessly riffed on.
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Twice-Baked Magic Soufflés
Beans and Greens
Calzones
Roasted Carrots with Burrata and Salsa Rustica (pictured)
Jessica Battilana is a freelance food writer and recipe developer. Her first solo cookbook, Repertoire: All The Recipes You Need, was be published by Little, Brown in 2017 and she write a bimonthly column by the same name for The San Francisco Chronicle. She is 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.
(Photo courtesy of Ed Anderson)
