Left Bank Restaurant in Larkspur • Singles: $115; Couples: $175 (one book)
Event ticket includes meal, wine, tip, tax, and a signed copy of the book.
Celebrate the joys of a great day in the kitchen and a meal shared with family and friends with this follow-up to the bestselling, IACP Award-winning Twelve Recipes, featuring next level, home-cook-friendly recipes for occasions large and small
Twelve Recipes provided the basic techniques and recipes for essential home cooking. Now, A Recipe for Cooking takes home cooks to the next level.
Cal Peternell gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and for a special dinner for two. He organizes the recipes by season to help cooks plan their meals from first bite to last—how a meal should start, what should be the main attraction, what should be served alongside, and how to choose the perfect finish.
Illustrated with charming color photos and drawings, this book offers a range of delicious, easy-to-master fare: Savory Tart with Onions, Olive, and Anchovies; Shredded Zucchini Fritters with Basil Mayonnaise; Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios; Fish and Shellfish Soup; Rolled Pork Loin Roast Stuffed with Olives and Herbs; Lasagna Bolognese; Belgian Endive Gratin with Gruyere and Prosciutto; and a Blood Orange and Buttermilk Tart. Each of Cal's recipes utilizes the freshest, most delicious ingredients of each season.
Here are meals to share with close family and good friends—to laugh, drink, and cook with—as well as dishes that give you some quiet time in the kitchen, slicing, seasoning, and simmering. With food to make introductions, to commemorate, to celebrate, even, on occasion, to gently instigate, this is Cal Peternell at his wittiest, warmest, and most inspiring.
Cal Peternell grew up on a small farm in New Jersey and graduated with a BFA in painting from the School of Visual Arts in New York City. His cooking career began at Bix in San Francisco, and continued to Biba and The Blue Room in Boston, and back to San Francisco for a sous chef spot at Loretta Keller’s Bizou. Cal was hired at Chez Panisse in 1995, has been the chef in the Cafe since 2001, and took over as chef of the downstairs restaurant in 2013. Cal is the author of Twelve Recipes. He and his wife, Kathleen, have three sons and live in Berkeley, California.