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Winner of the 2015 International Association of Culinary Professionals (IACP) Cookbook Award
Forewords by Alice Waters and Michael Pollan
In this dazzling, full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef of Alice Waters’ Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook.
When his oldest son was leaving for college, Cal Peternell, the chef of San Francisco’s legendary Chez Panisse, realized that, although he regularly made dinners for his family, he’d never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook’s arsenal, each building skill upon skill—from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.
Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.
Twelve Recipes features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.
|Product dimensions:||7.10(w) x 9.20(h) x 2.10(d)|
About the Author
Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. Living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller's Bizou, Lydia Shire's BIBA, and Chris Schlesinger's the Blue Room, he landed at Chez Panisse. Cal and his wife have three sons and live in Berkeley, California.
Table of Contents
Foreword Michael Pollan xi
Foreword Alice Waters xiii
1 Toast: Thin Crisp Toast; Thick Soft Toast; Cute Buttered Croutons; Rustic Oily Croutons; Crumb 1 (for Breading); Crumb 2 (for Sprinkling) 19
2 Eggs: Hard-Boiled Eggs; Deviled Eggs; Poached Eggs; Scrambled Eggs; Fried Eggs; Omelets; Frittata 29
3 Beans: Brown, White, and Red Beans; Bread on Beans; Beans on Bread 1; Beans on Bread 2+; Green Lentils; Chickpeas; Bean Soups; Brown, Yellow, or Red Lentil Dal; Black Bean Soup; Pasta e Ceci; Leblebi; Ribollita; Split Pea with Ham or Bacon; Crema di Fagioli 47
4 Salad Dressings and What to Dress: Dressing Staples; The Undressed; Dressing-Room Gear; Lemon and Olive Oil Dressing; Red Wine Vinaigrette; Egg and Anchovy Dressing; Shallot and Sherry Vinaigrette; Creamy Mustard Dressing; Avocado and Herb Dressing; Citrus Zest Vinaigrette; Bunkhouse Dressing 71
5 Pasta with Tomato: Marinara; Summer Marinara; Not-Summer Marinara; Arrabbiata; Amatriciana; Puttanesca; Ragù Finto; Spaghetti and Meatballs 97
6 Pasta Otherwise: Sage and Butter; Carbonara; Primavera; Bibo's Zucchini Pasta; Broccoli and Bacon; Beans and Greena; Pesto; Mushrooms; Sicilian Cauliflower; Vegetable Chow Mein-ish 125
7 Rice, Polenta, and Mashed Potatoes: Rice; Plain Rice; Risotto; Polenta; Mashed Potatoes 149
8 Vegetables Boiled, Roasted, Sautéed, and in Soups: Only-the-Best Vegetables, Boiled; Just Plain Good Vegetables, Roasted; Pappa al Pomodoro; Roasted Tomato Bisque with Fennel Seeds; Sautéed Greens; Fried Greens Meatlessballs 169
9 Boasted Chicken: Smoke Alarm/Dinner Bell Chicken 199
10 Brassing: Braised Chicken Legs; Braised Duck Legs; Twice-Cooked Pork 209
11 Grilling: 227
12 Three Sauces: Béchamel; Salsa Verde; Mayonnaise 237
13 Cake: Chocolate Mistake Cake; Carrot Cake; Plum Upside-Down Cake; Cake-Cake; Pan Cake; Blackberry Crisp; Frozen Yogurt; Orange Ice; Sesame Cookies 251
Universal Conversion Chart 279
Most Helpful Customer Reviews
Wonderful book for budding cooks in the kitchen. Take twelve ingredients/recipes such as toast or pasta and learn how to master the basics. Easy to read and enjoyable.
I genuinely love this book. Twelve Recipes is a beautifully written, informative, and very personal mix of memoir and cookbook. Ostensibly, a collection of recipes based around 12 basic skills a person needs in order to increase overall cooking. But at its heart, it's about the cook's family, his children growing up, and life transitioning for his family when his son goes away to college. It's a mixture of diverse ideas that really shouldn't work but does effectively due to a great balance of pathos and technique.