Last week, The New York Times ran a review of Twelve Recipes (William Morrow, 2014), the first cookbook by Chez Panisse chef Cal Peternell (BFA 1987 Fine Arts). Twelve Recipes, wrote Sam Sifton, the Times‘ food editor, is less a collection of rote instructions and more a series of “narratives, written conversationally, like excellent emails from a friend” or insights from a “cool and helpful dad.” This was the paper’s second positive notice of the book: in December, a roundup in the Sunday Book Review called it “warm, funny and smart” and “the best beginner’s cookbook of the year, if not the decade.”
Readers of SVA’s magazine, Visual Arts Journal, got an early look at Twelve Recipes and Peternell’s self-effacing approach to cooking in the spring 2014 issue, where the chef was profiled in “Tastemakers,” a feature on alumni who have found success in the food world. “I’m not interested in restaurants where the focus is on the chefs and the tricks in their bag,” he said. “What I love is what happens around the table—the conviviality, and how delicious food can be a part of that.”
For more information on Twelve Recipes, visit calpeternell.com.