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A Recipe for Cooking by Cal Peternell

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Notes about this book

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Notes about Recipes in this book

  • Fish with crisp skin, celery root puree, and celery and lemon salsa

    • Totallywired on December 09, 2018

      Fabulous. Weigh down method worked perfectly on the fish (pickerel) which cooked evenly aided by a butter baste. I chose to purée the celery root in some of its liquid instead of butter, and used whole milk to round out the cream as I had it on hand. The celery salad provided great texture and deepened the primary flavours. Delicious, simple, satisfying.

  • Belgian endive and smoked cod salad with beets and walnut vinaigrette

    • consortiumlibrary on March 19, 2017

      Great combination of flavors - smoky, earthy, nutty, & tangy - I will definitely make again. I simplified it by buying smoked black cod (instead of smoking it myself as directed in the recipe) and by cutting beets into chunks instead of puréeing them. I might purée when I make this again, if I have more time (tho beet chunks added a great deal to the salad). I also used pistachios instead of walnuts - I loved the look of green pistachios against beets. For next time: use all sherry vinegar instead of half red vinegar called for by recipe. The recipe is online here: http://www.image.ie/life/article/cook-belgian-endive-smoked-cod-salad-beets-walnut-vinaigrette/

  • Spicy ground pork with ginger, lime, peppers, and green beans

    • infotrop on January 11, 2018

      A good suggestion to fry a little patty of the pork mixture so you can taste and adjust seasonings. I added more heat. I served over rice and skipped the green beans and served with roasted tomatoes with a light pesto topping. That added some moisture to the plate.

    • Kduncan on December 21, 2018

      Even doubling the spices in the mixture, we found it didn't have that much taste (my taster pork mixture seemed okay, but overall it was bland). Other than that it was easy to prep and cook. Probably won't cook again.

    • Totallywired on February 11, 2019

      More than the sum of its parts, resulting in pork that is deeply flavoured, with good lingering heat. The sort of thing you forget you have in the fridge and then keep helping yourself to more.

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Reviews about this book

  • Food52

    The 2017 Piglet Tournament of Cookbooks, First Round: A Recipe for Cooking vs. Taste & Technique

    Full review
  • Food52

    You can judge often judge how essential (and versatile) a cookbook is based on their sauce/pantry/staples chapter. ...this chapter includes two exceptional sauces...

    Full review
  • ISBN 10 0062427865
  • ISBN 13 9780062427861
  • Published Oct 25 2016
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks

Publishers Text

Celebrate the joys of a great day in the kitchen and a meal shared with family and friends with this follow-up to the bestselling, IACP Award-winning Twelve Recipes, featuring next level, home-cook-friendly recipes for occasions large and small.

Twelve Recipes provided the basic techniques and recipes for essential home cooking. Now, A Recipe for Cooking takes home cooks to the next level.

Cal Peternell gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and for a special dinner for two. He organizes the recipes by season to help cooks plan their meals from first bite to last—how a meal should start, what should be the main attraction, what should be served alongside, and how to choose the perfect finish.

Illustrated with charming color photos and drawings, A Recipes for Cooking offers a range of delicious, easy-to-master fare: Savory Tart with Onions, Olive, and Anchovies; Shredded Zucchini Fritters with Basil Mayonnaise; Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios; Fish and Shellfish Soup; Rolled Pork Loin Roast Stuffed with Olives and Herbs; Lasagna Bolognese; Belgian Endive Gratin with Gruyere and Prosciutto; and a Blood Orange and Buttermilk Tart. Each of Cal's recipes utilizes the freshest, most delicious ingredients of each season.

Here are meals to share with close family and good friends—to laugh, drink, and cook with—as well as dishes that give you some quiet time in the kitchen, slicing, seasoning, and simmering. With food to make introductions, to commemorate, to celebrate, even, on occasion, to gently instigate, A Recipe for Cooking is Cal Peternell at his wittiest, warmest, and most inspiring.



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