Forewords by Alice Waters and Michael Pollan
William Morrow | HarperCollins Publishers
The New York Times Book Review says:
"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."
When Cal was helping his oldest son pack his things for college and beyond, he naturally set him up with the gear for a new kitchen: a nice skillet, a decent knife, a cutting board, and a colander. He also started writing. Just twelve recipes at first – reminders of foods they’d cooked together, and enough to put together some good meals – but what started as a cookbooklet from a father for his sons has become, luckily for the rest of us, Twelve Recipes: a baker’s dozen chapters for how to cook and eat well. Standards—toast, eggs, beans—are renewed with simple elegance and wit. More advanced and adventurous dishes are made accessible. Variations are allowed for and encouraged, rules are well explained and unenforced. Twelve Recipes is a cookbook that will get you into the kitchen and get your friends around the table; an essential and versatile book of recipes, and a book to read with pleasure in and out of the kitchen.
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.