Burnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces


Product Details

$25.99  $23.91
William Morrow & Company
Publish Date
7.0 X 9.6 X 0.8 inches | 1.35 pounds

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About the Author

Cal Peternell is the author of Almonds, Anchovies, and Pancetta, A Recipe for Cooking, and the New York Times bestseller and IACP Award-winning Twelve Recipes. He grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City, then was inspired to pursue a cooking career while living in Italy with his wife, the artist Kathleen Henderson. After working at various acclaimed restaurants in Boston and San Francisco, he began a nearly twenty-two-year stint as the chef at Chez Panisse, first in the cafΓ© and then the downstairs restaurant. Cal's culinary-education podcast, Cooking by Ear, launched in 2018. Cal and Kathleen have three sons and live in the Bay Area.


"Full of useful building blocks (like an entire chapter on sauces) that can fit in any modern cook's repertoire...The balance of foundational French technique with American practicality make A Recipe for Cooking a simple yet modern classic."--Saveur (Best New Cookbooks of Winter 2016)
"The best beginner's cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook... [Peternell] can nudge anyone, from novice to expert, to want to be a better cook... His wit and intelligence are apparent throughout."--New York Times Book Review
"What makes this book special--...Combine the rambling prose with Peternell's practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson--and a long chat--with the chef himself."-- Bon Appetit (November Cookbook Club Pick) on Almonds, Anchovies, and Pancetta