Battersby: Extraordinary Food from an Ordinary Kitchen by Joseph Ogrodnek and Walker Stern and Andrew Friedman

  • Rosemary flatbread with whipped ricotta (page 9)

    from Battersby: Extraordinary Food from an Ordinary Kitchen Battersby by Joseph Ogrodnek and Walker Stern and Andrew Friedman

    • Categories: Bread & rolls, savory
    • Ingredients: all-purpose flour; active dry yeast; rosemary branches; ricotta cheese
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Notes about Recipes in this book

  • Date and almond cigars with honey and whipped cream

    • adelina on January 03, 2021

      Very much like baklava meets almond crescent. Loved the filling. I used more butter than what was called out to help make the pastry more crispy while baking. Did not want to fry them. I just wish I froze half of pastries since now I have a full tray that we need to eat before it goes stale.

  • Roasted and raw cauliflower with currants, capers, and hazelnuts

    • Frogcake on August 16, 2020

      Oh my, this is such a delicious, innovative way to prepare cauliflower! We loved the different tastes and textures using roasted cauliflower- caramelized and crunchy- versus raw cauliflower, which is crunchy and bright. I mixed in some steamed green beans for colour and added crunch. In a pinch you could substitute the hazelnuts with pecans but the taste of the toasted hazelnuts is absolutely perfect for the cauliflower.

  • Rosemary flatbread with whipped ricotta

    • Frogcake on June 20, 2020

      Delicious! It’s a focaccia essentially. My family is always keen to eat a rosemary focaccia!

    • HalaSyed on July 20, 2022

      this is a great easy bread recipe

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  • ISBN 10 1455553328
  • ISBN 13 9781455553327
  • Linked ISBNs
  • Published Oct 06 2015
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Hachette Book Group USA
  • Imprint Grand Central Publishing

Publishers Text

Serve sophisticated, satisfying food--regardless of kitchen's size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walker Stern of Brooklyn's Battersby and Dover fame. Ogrodnek and Stern cook stellar meals in their restaurant Battersby's small (4 x 6') open kitchen where they break boundaries with taste combinations and levels of flavor. To pull off world-class food in such tight quarters, they have developed systems of organization founded on a roster of dishes that are largely prepared in advance (sometimes days in advance) and finished just before serving. And that is how they have organized their first cookbook: each recipe is divided into "to prep" and "to serve" instructions. With over 140 recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and Sweet Ricotta--Battersby will make your meals memorable!

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