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Twelve Recipes
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Average Rating
Published:
William Morrow Cookbooks 2014
Status:
Available from OverDrive
Description

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.

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
10/21/2014
Language:
English
ISBN:
9780062270313
ASIN:
B00I2PF4VA
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Citations
APA Citation (style guide)

Cal Peternell. (2014). Twelve Recipes. William Morrow Cookbooks.

Chicago / Turabian - Author Date Citation (style guide)

Cal Peternell. 2014. Twelve Recipes. William Morrow Cookbooks.

Chicago / Turabian - Humanities Citation (style guide)

Cal Peternell, Twelve Recipes. William Morrow Cookbooks, 2014.

MLA Citation (style guide)

Cal Peternell. Twelve Recipes. William Morrow Cookbooks, 2014. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 12, 2018 16:55:05
Date Updated:
Jun 12, 2018 16:55:05
Last Metadata Check:
Feb 23, 2021 19:45:13
Last Metadata Change:
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        Cal Peternell is the author of Almonds, Anchovies, and Pancetta, A Recipe for Cooking, and the New York Times bestseller and IACP Award–winning Twelve Recipes. He 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, then was inspired to pursue a cooking career while living in Italy with his wife, the artist Kathleen Henderson. After working at various acclaimed restaurants in Boston and San Francisco, he began a nearly twenty-two-year stint as the chef at Chez Panisse, first in the café and then the downstairs restaurant. Cal's culinary-education podcast, Cooking by Ear, launched in 2018. Cal and Kathleen have three sons and live in the Bay Area.

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William Morrow Cookbooks
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publishDate
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shortDescription

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...

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title
Twelve Recipes
fullDescription

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.

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reviews
      • premium: False
      • source: New York Times
      • content: New York Times Bestseller
      • premium: False
      • source: New York Times Book Review
      • content: "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."
      • premium: False
      • source: San Francisco Chronicle
      • content: San Francisco Chronicle Bestseller
      • premium: False
      • source: New York Times
      • content: "Delightful and instructive. . . . Marked by Peternell's zeal for good, simple food, this title takes a very different approach from cooking handbooks that emphasize science or technical precision."
      • premium: False
      • source: Library Journal (starred review)
      • content: "[A] smart new cookbook...written for new cooks, for uncertain cooks, for good cooks looking for simple inspiration, for anyone wrestling with a New Year's resolution to cook more and better...The recipes are narratives, written conversationally, like excellent emails from a friend explaining how to make béchamel."
      • premium: False
      • source: Sam Sifton, New York Times
      • content: A Best Food Book of 2014... "Encouraging and discursive... Peternell [teaches] the oldest of his three sons how to cook... a skill he realized he'd neglected to pass along while he was growing up, even if Alice Waters in her foreword calls Peternell 'one of the greatest teachers I know."
      • premium: False
      • source: The Atlantic
      • content: "Warm, funny, and full of cool recipes. [Cal Peternell's] decades of working at Chez Panisse are molded into solid, grounded advice for cooks who are just starting out."
      • premium: False
      • source: Refinery29.com
      • content: "Chef Peternell offers an informal crash course in the "big 12" recipes "at the heart of home cooking"... Essays have an inviting personal tone, and Peternell encourages cooks to use good sense, relax, and enjoy the unexpected pleasures that come with cooking for yourself and for others."
      • premium: False
      • source: Publishers Weekly
      • content: "This book is very much a representation of the chef's home cooking-nothing fancy, but all prepared properly...The tips and tricks he shares throughout might be game-changers...This is a fun read."
      • premium: False
      • source: Yahoo! Food
      • content: "Many consider chefs culinary artists, but Peternell, of Berkeley's Chez Panisse, actually has a degree in painting. Art runs in the family: His wife and sons added whimsical illustrations to this already beautiful book."
      • premium: False
      • source: Entertainment Weekly
      • content: "His tone is casual and conversational, and makes you feel you have a friend in the kitchen with you, cheering you on... If you feel you could use help with the basics... this is the book for you. More seasoned cooks... there's plenty here of interest for us, too."
      • premium: False
      • source: Huffington Post
      • content: "I love this book above all for the felicity of Cal Peternell's writing. It puts me right there, with no sense of artifice or forcedness. It's simply him, and his family, and his food, and it all seems so comfortable and real and immediate. It's a splendid achievement."
      • premium: False
      • source: Thomas McNamee, James Beard Award-winning author of Alice Waters and Chez Panisse
      • content: "An extraordinary cookbook... Funny, warmly embracing, beautifully written and sweet, not what I expected from a well-known chef... Every recipe I tried was a home run... [It] will be my new gift to any high school graduate, newlywed or new cook."
      • premium: False
      • source: Florida Times-Union
      • content: "Grabs the most intimate culinary moments — parent and child cooking together... Originally planning that the collection of recipes would be like a private, family love letter, Peternell discovered a glorious connection to his childhood and an impulse to share on a broader scale."
      • premium: False
      • source: San Jose Mercury News
      • content: "One of the best books of the year... [Twelve Recipes] is a culinary manual written for beginners, but full of useful chef wisdom that an experienced cook will appreciate, all written in a very conversational tone that makes this book such a pleasure to read."
      • premium: False
      • source: Minneapolis Star Tribune
      • content: "A poignantly penned kitchen manual designed to provide even the most insecure of cooks with the framework to master everyday cooking."
      • premium: False
      • source: FirstWeFeast.com
      • content: "Conversational and fun. . . . His recipes . . . function like basic building blocks. A good chef can improvise with any cookbook, but this book inspires improvisation from the get-go."
      • premium: False
      • source: Berkeleyside.com
      • content: "Twelve Recipes offers an expert's take on the essentials of cooking... a book that celebrates the kitchen as the heart of the home, be it a college-student apartment or a house full of family."
      • premium: False
      • source: The Register-Guard
      • content: "It's the...
      • premium: True
      • source: Publisher's Weekly
      • content:

        October 20, 2014
        Chef Peternell, chef at Chez Panisse, offers an informal crash course in the “big 12” recipes “at the heart of home cooking.” His inspiration comes from his family kitchen and the realization that his son, attempting to cook while away at college, hadn’t absorbed cooking know-how through osmosis. While Peternell assembles this collection of recipes, tips, and loving reflections as a gift to his son, he creates more than a handbook for beginning cooks. In this survey of cooking basics, Peternell inspires home cooks to “break some rules” and let intuition be their guide. Chapters present ingredient-focused discussions along with several foundation recipes and variations. The eggs chapter instructs how to properly fry, hard-boil, devil, poach, and scramble, and follows with recipes for omelets and frittatas. A chapter on beans discusses legume varieties, storage, and preparation, including recipes for bean soups. Other chapters focus on pasta, rice, polenta, potatoes, chicken, sauces, and cake. Many suggested recipes are woven into the book’s narration while others are presented in a traditional format. There’s advice on tasting, timing, and using leftovers. Illustrations are by family members, and there’s plenty of anecdotes drawn from Peternell’s own home table. Essays have an inviting personal tone, and Peternell encourages cooks to use good sense, relax, and enjoy the unexpected pleasures that come with cooking for yourself and for others.

      • premium: True
      • source: Library Journal
      • content:

        Starred review from October 15, 2014

        When his college-bound son needed cooking advice, Chez Panisse chef Peternell provided it over the phone, narrating recipes that would eventually form the core of this delightful and instructive cookbook. In 13 chapters (covering eggs, beans, and salad dressings, for example), he teaches readers a fundamental cooking repertoire that includes rustic toasts and croutons, egg frittatas with myriad fillings, economical braises, easy sauces, and unfussy desserts. With practice, these can easily be made from memory and adjusted according to taste. For each recipe (and there are many more than the title suggests), Peternell provides lengthy written instructions that--like those from veteran food writers David Tanis (One Good Dish) and Nigel Slater (Ripe)--are best savored slowly. VERDICT Marked by Peternell's zeal for good, simple food, this title takes a very different approach from cooking handbooks that emphasize science or technical precision.

        Copyright 2014 Library Journal, LLC Used with permission.

popularity
137
publisher
William Morrow Cookbooks
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