Read Twelve Recipes by Cal Peternell in FB2, DOC, DJV
9780062270306 English 0062270303 Forewords 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., He may be chef at the legendary Chez Panisse, but when his oldest son was preparing to go off to college, Cal Peternell realized that even a chef's son wasn't completely prepared to cook on his own. Although he made dinners for his wife and three sons all the time, he'd never fully taught them the basic elements of cooking--the core of knowledge that would carry them through a lifetime in the home kitchen. What could he do but put together his philosophy of home cooking--a delicious, life-altering course of instruction--for his son? But as much as they prepped, sauteed, baked, and ate, his son left for college still needing to call home for help in the kitchen. Cal spent many phone calls explaining how to cook the recipes they loved to eat, a running food narrative that would become the heart of this book. The chapters are built around the core foods and dishes that comprise a successful home cook's arsenal, with skill building upon skill, including: Toast, crumbs and croutons Eggs Beans Vinaigrettes: Oily and Creamy, and some thoughts on salads Pasta with Tomato: Ragu Finto, all'Amatriciana, Arrabiata, Puttanesca, Marinara, Meatballs Pasta Otherwise: Pesto, Aglio e Olio, Sage and Butter, Carbonara Rice: Boiled, Risotto Vegetables: Sauteed and Boiled and Mashed Potatoes (and Polenta) 8 艙. Soup: Sauteed Onions + Boiled Vegetables + Blender = Soup! Vegetables, Roasted Roasted Chicken Braised Meats: Chicken, Duck and Pork Cake: Happy Birthday! Each chapter gives the "recipe" for success with a particular food, so that along with specifics on how to make, say, Pasta Puttanesca, readers will gain a deep understanding of the mysteries and charms of pasta with tomato sauce in all its beautiful variations. A simple Summer Marinara can be transformed into the traditional alla Norma dish by adding roasted eggplant. The chapter on salad dressing starts with the basics, including the staple ingredients in dressing (olive oil and vinegar), tools needed to make the dressing (blender, mortar and pestle, and so on), and tips on which types of lettuces to dress with specific dressings--so that you understand the principles of salad and can wean yourself off recipes altogether! In the Vegetables chapter, he shows how inexpensive vegetables such as cauliflower, broccoli, carrots, green beans, and the like can be transformed into weeknight delectability (this is not your mother's boiled veggies). Then you take the next step with vegetables--adding onions, stock, and a blender--and you have soup! Each tip, instruction, and recipe connects with others to weave into a larger story. If you know how to store bread properly to make toast, you'll also be able to make rustic croutons, which can then be mixed with vegetables and stuffed into a chicken for roasting. Food connects with life connects with food in Twelve Recipes . The journey is pure pleasure and the destination is delicious., In this charmingly written, beautifully photographed and illustrated cookbook, the chef of Alice Waters's Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cookWhen Cal Peternell, the chef at Berkeley's legendary Chez Panisse, 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 on 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., Twelve Recipes by Cal Peternell has descriptive copy which is not yet available from the Publisher., 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.
9780062270306 English 0062270303 Forewords 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., He may be chef at the legendary Chez Panisse, but when his oldest son was preparing to go off to college, Cal Peternell realized that even a chef's son wasn't completely prepared to cook on his own. Although he made dinners for his wife and three sons all the time, he'd never fully taught them the basic elements of cooking--the core of knowledge that would carry them through a lifetime in the home kitchen. What could he do but put together his philosophy of home cooking--a delicious, life-altering course of instruction--for his son? But as much as they prepped, sauteed, baked, and ate, his son left for college still needing to call home for help in the kitchen. Cal spent many phone calls explaining how to cook the recipes they loved to eat, a running food narrative that would become the heart of this book. The chapters are built around the core foods and dishes that comprise a successful home cook's arsenal, with skill building upon skill, including: Toast, crumbs and croutons Eggs Beans Vinaigrettes: Oily and Creamy, and some thoughts on salads Pasta with Tomato: Ragu Finto, all'Amatriciana, Arrabiata, Puttanesca, Marinara, Meatballs Pasta Otherwise: Pesto, Aglio e Olio, Sage and Butter, Carbonara Rice: Boiled, Risotto Vegetables: Sauteed and Boiled and Mashed Potatoes (and Polenta) 8 艙. Soup: Sauteed Onions + Boiled Vegetables + Blender = Soup! Vegetables, Roasted Roasted Chicken Braised Meats: Chicken, Duck and Pork Cake: Happy Birthday! Each chapter gives the "recipe" for success with a particular food, so that along with specifics on how to make, say, Pasta Puttanesca, readers will gain a deep understanding of the mysteries and charms of pasta with tomato sauce in all its beautiful variations. A simple Summer Marinara can be transformed into the traditional alla Norma dish by adding roasted eggplant. The chapter on salad dressing starts with the basics, including the staple ingredients in dressing (olive oil and vinegar), tools needed to make the dressing (blender, mortar and pestle, and so on), and tips on which types of lettuces to dress with specific dressings--so that you understand the principles of salad and can wean yourself off recipes altogether! In the Vegetables chapter, he shows how inexpensive vegetables such as cauliflower, broccoli, carrots, green beans, and the like can be transformed into weeknight delectability (this is not your mother's boiled veggies). Then you take the next step with vegetables--adding onions, stock, and a blender--and you have soup! Each tip, instruction, and recipe connects with others to weave into a larger story. If you know how to store bread properly to make toast, you'll also be able to make rustic croutons, which can then be mixed with vegetables and stuffed into a chicken for roasting. Food connects with life connects with food in Twelve Recipes . The journey is pure pleasure and the destination is delicious., In this charmingly written, beautifully photographed and illustrated cookbook, the chef of Alice Waters's Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cookWhen Cal Peternell, the chef at Berkeley's legendary Chez Panisse, 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 on 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., Twelve Recipes by Cal Peternell has descriptive copy which is not yet available from the Publisher., 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.