Cook the Book: Repertoire
$165 per person
Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
What You'll Learn
By the end of the class, you will:
- Prepare fail-proof, authentic German-style pretzels
- Be able to spatchcock a chicken
- Master meringue and bake a perfect pavlova
About This Class
In a cooking rut? Join us for this hands-on class, where author Jessica Battilana will teach you a handful of simple, stunning recipes from her brand new cookbook, “Repertoire.” The book answers the age-old question, “What should I make for dinner?” with trustworthy, versatile and real recipes from real life that really work, all created with home cooks in mind.
Ever wondered how to roast a chicken so it’s juicy and evenly cooked? Pro tip: Spatchcock it! How about mastering a meringue that is shatteringly crisp on the outside and soft and chewy on the inside? We’ll do that, too. You’ll learn recipes that help you master some of the most important techniques in the kitchen, helping you get comfortable building your own repertoire of dishes.
Pretzel Rolls, Garlic Butter Roast Chicken, Sam’s Spring Fattoush Salad, Beans and Greens and Seasonal Pavlova
Photo by Ed Anderson
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Jessica Battilana is a freelance food writer and recipe developer. She has co-authored six cookbooks, including Vietnamese Home Cooking, with Charles Phan, Tartine Book 3, with Chad Robertson, and Home Cooked, with Anya Fernald. Her forthcoming solo cookbook, Repertoire, will be published by Little, Brown in Spring 2018, and she writes a bi-monthly column of the same name for The San Francisco Chronicle.