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Twelve Recipes

Winner of the 2015 International Association of Culinary Professionals (IACP) Cookbook AwardForewords by Alice Waters and Michael PollanIn 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.

File Size: 48773 KB

Print Length: 304 pages

Publisher: William Morrow Cookbooks (October 21, 2014)

Publication Date: October 21, 2014

Sold by:  Digital Services LLC

Language: English


Text-to-Speech: Enabled

X-Ray: Not Enabled

Word Wise: Enabled

Lending: Not Enabled

Enhanced Typesetting: Enabled

Best Sellers Rank: #66,004 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #20 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Culinary Arts & Techniques #22 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Gastronomy > Essays #59 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional

Twelve Recipes is a beautifully written, informative, and very personal mix of memoir and cookbook. Ostensibly, a collection of recipes based around 12 basic skills a person needs in order to increase overall cooking. But at its heart, it's about the cook's family, his children growing up, and life transitioning for his family when his son goes away to college. It's a mixture of diverse ideas that really shouldn't work but does effectively due to a great balance of pathos and technique.The chapters/topics of the book are a bit surprising at first glance but make more sense when they are read. The basic techniques are: toast; eggs; beans; salad dressings; pasta with tomato; pasta otherwise; Rice, polenta, mashed potatoes; roasted chicken; braising; grilling; three sauces; cake. A foreward, introduction, and universal conversion chart round out the book's contents.The introduction is both history and tips. A chef sending his son off to school and realizing that his son could use a better understanding of cooking techniques. That segues into a collection of overall rules for general cooking (from tasting to leftovers). Cooking and cutting techniques as well as needed tools are discussed as well. I really like how Peternell gives both the right and the poor way things are done as well as good vs poorer tools. It's not just about the best way to do things but also the ways we often sabotage the taste or quality of what we cut by shortcuts or poor technique/time management/quality of food decisions.The recipes start out with general discussions before transitioning into cooking and then several recipes based upon that initial simple recipe. As an example, toast starts out with discussing the best toasting methods (thin, thick, and what to put on them).

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