This book has truly upped my egg and toast games. I found it enjoyable to read and its premise refreshing. ( )

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 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. ( )

Nice, basic recipes. I really liked the pastas. ( )