Twelve Recipes

So far I've made three recipes from the book and all have been outstanding. Cal Peternell brings out so much flavor in simple recipes and I'll be making more from this book in the near future. The braised chicken legs are the kind of comfort food my familiy and I love. The sauce has such depth of flavor without being fussy and it's good enough for company. I also made the Ragu and Butter Sage sauces for pasta and both were very satisfying.My criticism is regarding the format. The cookbook reads much like a novel with embedded recipes throughout which is interesting and somewhat entertaining, but when you're trying to follow a recipe, especially one that has many steps or one of the many variations (such as the original ragu, Bolognese), it is difficult to follow and some of the directions are unclear. There are no bulleted or numbered steps, which is fine if you're just reading the material, but when you're in the middle of cooking, it's hard to find your place and to follow. I found myself losing my place and re-reading the instructions multiple times during cooking. As I make these dishes more (and I plan to!), I'll have memorized more of the steps, but novice cooks might find the usability of the book to be an obstacle to the actual cooking.There are also only 4 meat recipes, which makes this book less of an everyday go-to. I'd love to try the braised duck legs, but my local grocery stores do not sell only duck legs. This, alog with some of the confusing instructions and difficult layout make me wonder if the recipes were reviewed and tested. However, if you are diligent and want to eat well at home, this book is worth the extra effort.

In an overt counterbalance of the many cookbooks that seek to objectively do all the work for you…Mr. Peternell seeks to educate his readers, so that they may in turn take ingredients that are available to them and cook confidently. What a wonderful idea. Here we are saturated in ways to take pleasure in cooking, how to develop ones senses of seasoning, how to develop skills. These recipes were not meant in an old fashioned sense to be “tested”. Here one is encouraged to taste, trust and develop ones senses, and to build a foundation on which to truly cook - almost without recipes. It’s exactly what I want and need. I just know I’ll have it forever….and gift it forever.

The more I use this book the more I appreciate Mr Peternell's cooking and communication skills. The author explains the basics beautifully, and offers ways to expand the basic recipes to stretch our cooking and thinking. I especially like the interesting way he combines things, such as adding eggs boiled in the pasta water to eat with the pasta, or leftover mashed potatoes combined with a meat sauce and some veggie adds to make a shepherds pie. If you're a growing, thinking cook, this is an enjoyable read and recipe resource.Addendum: I've used this book for a couple of months now, and my experience with different recipes reinforces my feelings about the book. No, it's not a cookbook full of dozens of recipes, but it opens the door to understanding ways to vary recipes and stretch your comfort zone...which is what cooking, for me, is all about. An experienced cook may not benefit from the detailed instructions Mr. Peternell provides, but for me, they were fantastic insights into the little things that make meaningful differences...things like beating scrambled eggs until the whites are fully integrated, or shaking excess flour off the chicken legs before browning, or testing the chocolate mistake for done-ness by jiggling it just a bit. I've recently purchased Alice Waters :The Art of Simple Food" as a resource for more recipes. It's well written, with an abundance of recipes with variations. Poached salmon, Greek salad, and Chile Braised Pork shoulder were excellent...review coming.

I initially purchased this cookbook for my niece who was about to graduate high school and move onto college (similar reasons why Cal Peternell started the book, for his teenage sons..)But when I received it from Amazon I couldn't part with it! I had to have it for myself (sorry Anni, hope you like the plant instead!)I have had this book for almost 4 years and I consistently refer back to it for solid recipes, more ideas of what to do with beans, pasta dishes, roasted veggies and salads.I am a proficient cook and know my way around the kitchen, yet I still need a little hand-holding on occasion. Cal Peternell's ideas are timeless.

Five Stars! This is one of my favorite books of all kinds. I have bought several copies-- some for myself and also some for gifts. Reference the introduction in the book. : The book was written by a world-famous chef for his growning -up childen. The aim was to advise and help them prepare delicious and affordable meals at home as they moved forward. The book starts with recipes fpr toasts of different kinds. That is great -- Many MORE recipes follow . One of the things I especially liked was that the pictures of his kitchen and equipmnt show things quite ordinarry. Meaning that a person can cook wonderful food without a need for expensive things. I think it is a wonderful book. .

I love this book! Yes there are many stories along with the recipes, but this was never meant to be a "cookbook" only . This makes me imagine being in a discussion with the author, listening to his stories and advice. I loved hearing about his family in the context of cooking and eating (isn't that what it's all about?!). I am very happy that I purchased this book and I look forward to making many of his dishes. Not only is Cal a highly talented cook and teacher, but he seems to be a genuinely lovely -- and loving ! -- human being. Reading this book offers an opportunity to share the experiences and advice of this cook, when the chances of actually standing nearby and being a recipient of all these stories -- as a stranger -- would be close to nil. That's the beauty of any good book.

Even though I do know how to cook "Twelve Recipes" offers plenty of inspiration. Not only is it a joy to read, but I know I will actually use it to cook from. So far I have made salad with the egg and anchovies dressing three times in two days. I suspect it will be my go to gift for young friends leaving home.

A truly unique book.There are very good manuals explaining how to cook anything, step by step, with pictures. Other excellent works, providing insight in why the food tastes as it is, cooked as it as. Specialized tutorials, deep-diving into particular areas of culinary art. So many others.But Twelve Recipies is not like anything of these.This book is an inspiration.Every time I finish reading another chapter, I put the little volume down, and head straight to the kitchen. To cook something. To experiment. To think about life and how making food fits in it. Effect of this book is that strong on me...Then I return, re-read, smile on the jokes, think about why this and how that. Admire hints and tricks, sparkling from every page. And simply enjoy the pure passion, oozing from the pages of Cal Peternel's work.Reading this book is an amazing feeling.If human passion, professionalism, and willingness to share what you love most and know best ring the bell in your soul - buy this book. Cooking or not, just for the sake of it. You won't be disappointed.

I bought copies for five of my grandchildren, all of whom have consulted it with good results. The book emphasizes procedure, from the simplest to the more complex, starting with toast and moving on to the sauces that are fundamental to cookery, i. e., béchamel, salsa verde and mayonnaise.

Given as a gift to my son who loves to cook. Recipes clear and precise. Easy to follow.

Very limited repertoire. I would be phoning home a lot!