Cal Peternell
Author of Twelve Recipes
About the Author
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 show more 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. show less
Works by Cal Peternell
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- Gender
- male
- Education
- School of Visual Arts (BA, Painting)
- Short biography
- [from Burnt Toast]
Cal Peternell is the author of Almonds, Anchovies, and Pancetta; A Recipe for Cooking; and the IACP Award-winning New York Times bestseller 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 in the downstairs restaurant. Cal and Kathleen have three children and live in the Bay Area. - Places of residence
- New Jersey, USA
Italy
California, USA - Map Location
- USA
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When chef Cal Peternell was getting ready to send his son off to college, he decided to create a small cookbook of the twelve recipes that he felt were most important for his son to have. They were for food he had made for the family, his son's favorite dishes, things everyone should be able to make.
The book turned into Twelve Recipes, simple but standard dishes that everyone should be able to make and enjoy. Each chapter also has variations on those recipes, something that you can add to show more the repertoire to kick things up a notch.
Peternell is a chef at Alice Waters' famed Chez Panisse, so his food is clean, fresh and flavorful. He divides his twelve categories in this way:
Toast
Eggs
Beans
Salad Dressings and What To Dress
Pasta With Tomato
Pasta Otherwise
Rice, Polenta, and Mashed Potatoes
Only The Best Vegetables
Roasted Chicken
Braises
Sauces
Cakes
In addition to recipes, Peternell shares his best tips- when cooking in a skillet the pan should be dry until hot then add the oil, have two kinds of olive oil on hand, use sea salt, when cooking with garlic add something wet (wine, chopped tomatoes, stock) to prevent it from burning.
Twelve Recipes is a wonderful book not only for the new cook, but even as someone who cooks often, I found it very enlightening. I made many notes from the book, got great tips and recipes that seem simple and flavorful. show less
The book turned into Twelve Recipes, simple but standard dishes that everyone should be able to make and enjoy. Each chapter also has variations on those recipes, something that you can add to show more the repertoire to kick things up a notch.
Peternell is a chef at Alice Waters' famed Chez Panisse, so his food is clean, fresh and flavorful. He divides his twelve categories in this way:
Toast
Eggs
Beans
Salad Dressings and What To Dress
Pasta With Tomato
Pasta Otherwise
Rice, Polenta, and Mashed Potatoes
Only The Best Vegetables
Roasted Chicken
Braises
Sauces
Cakes
In addition to recipes, Peternell shares his best tips- when cooking in a skillet the pan should be dry until hot then add the oil, have two kinds of olive oil on hand, use sea salt, when cooking with garlic add something wet (wine, chopped tomatoes, stock) to prevent it from burning.
Twelve Recipes is a wonderful book not only for the new cook, but even as someone who cooks often, I found it very enlightening. I made many notes from the book, got great tips and recipes that seem simple and flavorful. show less
This book has truly upped my egg and toast games. I found it enjoyable to read and its premise refreshing.
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