Sausage Making: A Definitive Guide with Recipes

with butcher Ryan Farr
(Chronicle, 2014)

Just in time for grilling season, celebrated butcher Ryan Farr, owner of San Francisco's 4505 Meats, has created this indepth book on how to make and cook your own sausage, with recipes for all-beef hot dogs, spicy Lao-style pork sausage and classic bratwurst.

Tartine Book 3: Modern Ancient Classic Whole

with Chad Robertson chef/owner of Tartine
(Chronicle, 2013)

A companion book to baker Chad Robertson's wildly successful Tartine Bread, Book 3 is a revolutionary exploration of baking with whole grains. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners.

Vietnamese Home Cooking

with Charles Phan chef/owner of
the Slanted Door
(Ten Speed Press, 2012)

The first cookbook from Charles Phan, the chef-owner of The Slanted Door, this book introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. The book was a 2013 IACP Cookbook Award Winner in the Chefs and Restaurants Category.

Short Stack

(Short Stack, 2014)

Short Stack is a series of small-format cookbooks about inspiring ingredients, authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients. Read more about Short Stacks (and get my recipe for corn risotto) here.

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