COOKING

摘要

Battilana, a frequent cookbook coauthor (Home Cooked) and Repertoire columnist for the San Francisco Chronicle, steps out on her own and shares 75 favorites from her personal repertoire, including sweet corn fritters, grilled tahini chicken, and pavlova with lime curd and blueberries. The recipes are more luxe than those in other similar collections of doable dinners, making them perfect for readers who envision snacking on duck rillettes while dressing tender vegetables with homemade aioli. Expect a few premium ingredients, such as food-grade lye, mixed chicories, and palm sugar. VERDICT Although it's less unfussy than it claims to be, this volume contains stellar gourmet recipes that will nicely pair with those found in Kathy Brennan and Caroline Campion's Keepers or Melissa Clark's Dinner.