{"created": {"type": "/type/datetime", "value": "2019-07-19T10:49:56.884863"}, "subjects": ["Battersby (Restaurant)", "American Cooking", "Cooking, american"], "latest_revision": 2, "description": {"type": "/type/text", "value": "\"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. And the 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--will make your meals memorable!\"--"}, "key": "/works/OL20023398W", "title": "Battersby", "authors": [{"type": {"key": "/type/author_role"}, "author": {"key": "/authors/OL7606599A"}}], "type": {"key": "/type/work"}, "last_modified": {"type": "/type/datetime", "value": "2020-08-24T02:02:33.127108"}, "revision": 2}