Twelve Recipes by Cal Peternell

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Notes about Recipes in this book

  • Fried greens meatlessballs

    • sarahawker on November 09, 2018

      Made these for the family with misc. bits of greens and stems. HUGE hit. My picky eater that removed greens from everything ate six. I did oven bake them, with plenty of oil at 450 for about 15 min, flipping mid-way. These did take quite a bit of time.

  • Leftover pasta frittata

    • anwade88 on January 07, 2018

      Simple to follow instructions. Turns out well.

  • Not-summer marinara

    • excurvatus on July 26, 2019

      Just OK. despite following Cal's directions, I found the sauce to still have a bit of a raw and unfinished taste.

  • Braised chicken legs

    • ashallen on October 18, 2019

      This is a solid, straightforward recipe for making braised bone-in chicken pieces - it also provides suggestions for multiple variations which is great for when you don't have all of the ingredients on hand or are looking to use up a bit of something. Both the chicken and the surrounding sauce come out tender and rich-tasting. My husband likes it when braised chicken is falling-off-the-bone tender, so I usually cook this dish 30-60 minutes beyond the time suggested in the recipe. We also like it when the braised vegetables meld with the sauce, so I chop them pretty small. Leftovers keep or freeze well, though there is a shift in the flavor of the chicken from when it's fresh from the oven to when it's a leftover.

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Reviews about this book

  • Kitchn

    If you’re the kind of person who grew up around good food and good cooks but never made it to learning how to throw down in the kitchen, this book will feel like it was written for you.

    Full review
  • The Splendid Table

    Interview with Cal Peternell about the book.

    Full review
  • ISBN 10 0062270311
  • ISBN 13 9780062270313
  • Published Oct 21 2014
  • Format eBook
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

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.

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