Woodstock Farmers’ Market will proudly host a book signing by noted food writer and cookbook author, and former Woodstock resident, Jessica Battilana on Friday, Aug. 8 from 4:30 to 6:30 p.m.
Battilana, who is the daughter of the market’s Executive Chef, Lisa Battilana, will be signing copies of her latest cookbook, “Corn,” the 10th book in a series published by Short Stack books. During the book signing, the market will also be offering complimentary tastings of recipes from the book.
“Not only am I excited about the debut of my first solo book, I’m thrilled that the signing will take place in my Mom’s store, in the town where I first learned to appreciate food,” said Jessica.
A former Woodstock High School graduate, cheesemonger, caterer and private chef, Battilana now lives in San Francisco and spends her days chronicling chefs and restaurants, developing and testing recipes and forever exploring and writing about the world of food.
She is the co-author of three previous cookbooks, including “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 the forthcoming “Sausage Making: A Definitive Guide with Recipes,” a collaboration with butcher Ryan Farr (Chronicle, 2014). Her work has also appeared in numerous national publications, including Martha Stewart Living, The New York Times, The Wall Street Journal, Gastronomica, Saveur, Sunset and the Best Food Writing Anthology 2008, as well as 7×7 Magazine.
“Corn” is the latest in a series of small-format cookbooks published by Short Stack. Each book focuses on a single, inspiring ingredient – previous issues are “Eggs,” “Tomatoes,” “Strawberries” – and are authored by America’s top culinary talents. Short Stack editions consist of original recipes created and rigorously tested by a single author with the home cook in mind. In addition to recipes, the books contain original illustrations and countless sourcing and cooking tips. They are beautiful objects meant to be collected, gifted and, most importantly, cooked from. And, like the best food magazines, Short Stack editions are concise, affordable and built for function. For more information about Short Stack, visit ShortStackEditions.com.
An excerpt from “Corn” with recipe of the dish that will be served as a tasting during Jessica’s signing.