Jessica Battilana writes about food and the people who make it. A former cheesemonger, caterer and private chef (and East coast transplant), she now lives in San Francisco and spends her days chronicling chefs and restaurants, developing and testing recipes and otherwise messing around in the world of food. Her work has appeared in Martha Stewart Living, The New York Times, The Wall Street Journal, Gastronomica, Saveur, Sunset and the Best Food Writing Anthology 2008, as well as 7x7 Magazine. She has coauthored three cookbooks: Vietnamese Home Food (Ten Speed Press, 2012), with Charles Phan, chef/owner of the Slanted Door, which won a 2013 IACP award in the Chef and Restaurant category; Tartine Book 3 (Chronicle, 2013), with Tartine owner Chad Robertson, and Sausage Making: A Definitive Guide with Recipes, a collaboration with butcher Ryan Farr (Chronicle, 2014). She is also the author of Short Stack Editions Volume 10: Corn. Potatoes are her desert island food, and she always chooses chocolate over vanilla.
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