Rintaro
Sylvan Mishima Brackett with Jessica Battilana
(Hardie Grant, 2023)

Nestled behind a leafy courtyard in San Francisco’s Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained. And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot, pork gyoza, each dumpling held together by a web of crispy batter, udon with hand-rolled noodles and a hot-spring egg, and a towering melon parfait with bright melon jellies.

Rintaro, the debut cookbook from this groundbreaking restaurant, translates the experience of a Tokyo izakaya to the home kitchen. With over 70 recipes showcasing inspiration and detailed instruction in equal measure, Rintaro is a book for anyone who loves Japanese food, from the curious novice to expats craving the tastes of home. It is a book that blends careful mastery with the pure delight of making the tastiest food, it encourages you to find the beauty in your own terroir and the heart in your own cooking. See More>

Cook with Confidence: Over 100 Inspiring Recipe to Cook and Eat Together
Dennis Prescott with Jessica Battilana
(Penguin Canada, 2024)

For Dennis Prescott, cooking is all about connection—sharing great food with those you love. Cook with Confidence encourages you to do just that, loaded with recipes guaranteed to satisfy and accessible techniques to elevate your cooking. Packed with advice, Dennis guides you step-by-step through tackling any cooking quandary, from opening an oyster to making fresh pasta, choosing sustainable fish, or mastering the grill. See more>

Baking at the 20th Century Cafe

Michelle Polzine with Jessica Battilana

(Artisan, 2020)

Transporting readers straight to the grand cafés of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco’s best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treats—many of them gluten-free—are smart, interesting, and foolproof, and deliver big flavor. Polzine’s coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecake—even pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzine’s quirky, relatable “you can do this” enthusiasm to assure readers that they can achieve excellent results. See more >

The Full Plate

Ayesha Curry with Jessica Battilana

(Little, Brown, 2020)

Ayesha Curry’s sophomore cookbook is filled with easy, family friendly recipes ranging from one-pot pastas and sheet-pan suppers to cocktails, salads, and desserts.
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Homegrown: Cooking from My New England Roots

Matt Jennings with Jessica Battilana
(Artisan, 2017)

Modern New England recipes from celebrated Boston chef Matt Jennings, owner of Townsman restaurant. 

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Short Stack Edition 10: Corn

Jessica Battilana
(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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Sausage Making: A Definitive Guide with Recipes

Ryan Farr with Jessica Battilana
(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.

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Vietnamese Home Cooking
Charles Phan with Jessica Battilana
(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.

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