[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\n\u003Cdiv class=\u0022person instructor\u0022\u003E\n  \u003Ch3\u003E  Jessica Battilana\n\u003C\/h3\u003E\n    \u003Cp\u003EJessica Battilana is the Staff Editor at King Arthur Baking Company and an award-winning writer and recipe developer and the cohost of King Arthur\u0027s podcast, \u003Ca href=\u0022http:\/\/www.kingarthurbaking.com\/podcast\u0022\u003EThings Baker Know\u003C\/a\u003E. She is the coauthor of the the #1 New York Times best-selling\u003Cem\u003E \u003C\/em\u003E\u003Ca href=\u0022https:\/\/shop.kingarthurbaking.com\/items\/king-arthur-baking-companys-big-book-of-bread\u0022\u003E\u003Cem\u003EKing Arthur Big Book of Bread\u003C\/em\u003E\u003C\/a\u003E, the author of King Arthur\u0027s forthcoming kids\u0027 cookbook,\u003Cem\u003E \u003C\/em\u003E\u003Ca href=\u0022http:\/\/www.kingarthurbaking.com\/kids\u0022\u003E\u003Cem\u003ESweet and Salty!\u003C\/em\u003E\u003C\/a\u003E, and has authored or coauthored a dozen other books, including her solo book, \u003Ca href=\u0022https:\/\/www.amazon.com\/Repertoire-All-Recipes-You-Need\u0022\u003E\u003Cem\u003ERepertoire: All The Recipes You Need\u003C\/em\u003E\u003C\/a\u003E, \u003Cem\u003ETartine Book 3\u003C\/em\u003E with \u003Ca href=\u0022https:\/\/tartinebakery.com\/\u0022\u003EChad Robertson\u003C\/a\u003E, and \u003Ca href=\u0022https:\/\/www.amazon.com\/s?k=baking+at+20th+century+cafe\u0022\u003E\u003Cem\u003EBaking at 20th Century Caf\u00e9\u003C\/em\u003E\u003C\/a\u003E with Michelle Polzine. Her work has been featured in \u003Ca href=\u0022https:\/\/www.nytimes.com\/by\/jessica-battilana\u0022\u003EThe New York Times\u003C\/a\u003E, \u003Ca href=\u0022https:\/\/www.sunset.com\/?s=jessica+battilana\u0022\u003ESunset Magazine\u003C\/a\u003E, \u003Ca href=\u0022https:\/\/marthastewart.com\u0022\u003EMartha Stewart Living\u003C\/a\u003E, Rachael Ray Every Day, \u003Ca href=\u0022https:\/\/newengland.com\/food\/main-dishes\/savory-tomato-tart\/\u0022\u003EYankee Magazine\u003C\/a\u003E and various other publications; her work was also included in the Best Food Writing Anthology (twice!).\u0026nbsp;\u0026nbsp;She has taught live baking classes at the \u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/baking-school\u0022\u003EKing Arthur Baking Schools\u003C\/a\u003E in Norwich, Vermont, and Washington State, and hosted \u003Ca href=\u0022https:\/\/shop.kingarthurbaking.com\/on-demand-classes\u0022\u003EOn-Demand\u003C\/a\u003E and \u003Ca href=\u0022https:\/\/www.youtube.com\/@KingArthurBakingCompany\u0022\u003EYouTub\u003C\/a\u003Ee baking videos, including one about making the \u003Ca href=\u0022https:\/\/www.youtube.com\/watch?v=mqtB-eDvulc\u0026amp;t=81s\u0022\u003Eultimate garlic bread\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003EA graduate of \u003Ca href=\u0022https:\/\/www.mtholyoke.edu\/\u0022\u003EMount Holyoke College\u003C\/a\u003E, Jessica also earned a Grand D\u00eeplome from La Varenne cooking school in Burgundy, France. Prior to becoming a full-time writer, Jessica worked as a cheesemonger, private chef, elementary school lunch lady, and reservationist at \u003Ca href=\u0022http:\/\/www.chezpanisse.com\u0022\u003EChez Panisse\u003C\/a\u003E restaurant, which may have been the hardest job of them all. Jessica lives in Maine with her wife and two young sons. Potatoes are her desert island food, she makes King Arthur\u2019s Crispy Cheesy Pan Pizza every Friday night, and she always has chocolate chip cookie dough in her freezer.\u0026nbsp;\u003C\/p\u003E\n\n\u003C\/div\u003E\n","dialogOptions":{"width":"90%","dialogClass":"instructor-modal kaf-modal","modal":true,"title":"Jessica Battilana","classes":{"ui-dialog":"instructor-modal kaf-modal"}}}]