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9780062986740

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Peternell applies his Chez Panisse pedigree . . . to easily prove that 'the humblest can be delicious, the good made great.' . . . Peternell's dry sense of humor is the main ingredient. . . . To err is human but to repair divine in this handy and hilarious manual. -- <em>Publishers Weekly</em> Along with great recipes...Peternell shows readers that burnt food is nothing to fear and is just another step-perhaps even a new beginning-in the culinary journey. -- <em>Booklist</em> There's enough to worry about these days. Cooking, Peternell assures through each carefully written but not-too-serious recipe, shouldn't be one of those things. So burn your vegetables, overcook the rice, and eat a tin of fish for dinner. It will be fine. Actually, it will probably be great. -- Eater [Peternell's] personal anecdotes and casual preparation instructions . . . give home cooks permission to tap into their own culinary ingenuity, especially when the situations seem far from perfect. . . . Peternell reminds us that with enough confidence and finesse, these scrappy Quickfire Challenge-like moments in the kitchen can actually be the ones that bring out our most creative inner chefs. -- Fine Cooking A clever and useful guide to making messed-up food taste delicious. . . . [a] funny and highly giftable lemonade-out-of-lemons collection. -- Daily Democrat [Peternell's] recipes focus on turning whatever you have on hand, including, yes, burned toast, into surprisingly tasty food. Those scorched slices turn into cheesy onion bread pudding, and the listless produce wilting in your vegetable drawer becomes broco tacos! This witty manual really does help turn bad food good. -- Napa Valley Register The best beginner's cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook... [Peternell] can nudge anyone, from novice to expert, to want to be a better cook... His wit and intelligence are apparent throughout. -- <em>New York Times Book Review </em>on <em>Twelve Recipes</em> Full of useful building blocks (like an entire chapter on sauces) that can fit in any modern cook's repertoire...The balance of foundational French technique with American practicality make A Recipe for Cooking a simple yet modern classic. -- Saveur (Best New Cookbooks of Winter 2016) on <em>A Recipe for Cooking</em> What makes this book special-...Combine the rambling prose with Peternell's practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson-and a long chat-with the chef himself. -- <em></em> <em>Bon Appetit</em> (November Cookbook Club Pick) on <em>Almonds, Anchovies, and Pancetta</em>

The best beginner's cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook... [Peternell] can nudge anyone, from novice to expert, to want to be a better cook... His wit and intelligence are apparent throughout. -- <em>New York Times Book Review</em> Full of useful building blocks (like an entire chapter on sauces) that can fit in any modern cook's repertoire...The balance of foundational French technique with American practicality make A Recipe for Cooking a simple yet modern classic. -- Saveur (Best New Cookbooks of Winter 2016) What makes this book special-...Combine the rambling prose with Peternell's practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson-and a long chat-with the chef himself. -- <em></em> <em>Bon Appetit</em> (November Cookbook Club Pick) on <em>Almonds, Anchovies, and Pancetta</em>

Peternell applies his Chez Panisse pedigree . . . to easily prove that 'the humblest can be delicious, the good made great.' . . . Peternell's dry sense of humor is the main ingredient. . . . To err is human but to repair divine in this handy and hilarious manual. -- <em>Publishers Weekly</em> The best beginner's cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook... [Peternell] can nudge anyone, from novice to expert, to want to be a better cook... His wit and intelligence are apparent throughout. -- <em>New York Times Book Review</em> Full of useful building blocks (like an entire chapter on sauces) that can fit in any modern cook's repertoire...The balance of foundational French technique with American practicality make A Recipe for Cooking a simple yet modern classic. -- Saveur (Best New Cookbooks of Winter 2016) What makes this book special-...Combine the rambling prose with Peternell's practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson-and a long chat-with the chef himself. -- <em></em> <em>Bon Appetit</em> (November Cookbook Club Pick) on <em>Almonds, Anchovies, and Pancetta</em>

Author Information

Cal Peternell grew up on a small farm in New Jersey where his family tended vegetable gardens and raised an assortment of livestock. Convivial family dinners were a focal point of every day, when homegrown seasonal produce, eggs, and meats were enjoyed, opinions and stories shared. After graduating with a BFA in painting from the School of Visual Arts in New York City, Cal and his wife, artist Kathleen Henderson, moved to Lucca, Italy, to pursue their art careers. While in Italy, the pervasive culture of food and wine was so seductive that, upon his return to the States, Cal embarked on a cooking career that started at Bix in San Francisco, c

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