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

(Hardback)

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Agifty, funny, and practical guide to transforming the most lackluster of ingredients into a delicious meal, making bad food good and making good foodevenbetter, from the author of theNew York Timesbestselling and IACP AwardwinningTwelve Recipes.

Dinner is looking meh. Maybe the stove was left unattended for just a second too long for your original plan; maybe the on-sale meat at the supermarket isnt looking quite worth the savings after two days in the fridge. Do you waste food and time trying to start from scratch, or money ordering takeout No, you face up to the facts, step up your game, and transform that cooking conundrum into a delicious meal. The best way to do thatFollow the guidance of Cal Peternell, a chef coming out of the restaurant kitchen to meet cooks where they are with this funny, practical manual for makingBad Food Good.

Though many pro chefs may be able to get their sustainably sourced, locally grown, 100 percent grass-fed, organicingredientsand gently guidethem through carefulpreparation toasimply sublime dish, mostof usdont achieve farm-to-table perfection in every step of the process.From facing down third-day leftovers that have lost a little of their lustertothe limits of their local supermarkets quality, manyhome cooksstartat a disadvantage. With his signature dry wit and years of experience cooking for everyone from high-end restaurant patrons to his hungry family, Cal Peternell is here to level the playing field with this bag of tricks for turning standard (or substandard) fare into a meal to be proud of, troubleshooting such situations as:

• Making the best of burned food (Burned your toast Time to make Cheesy Onion Bread Pudding!)
• Hacking packaged food (including 5 variations on Hackaroniand Cheese)
• Things restaurants often do wrong and you can do better (including pesto, queso, bean dip, ranch, and more)
• Spicing up lackluster vegetables (BroccoTacos dazzle both in name and in flavor)
• Snazzingup dishes with special sauces for the boring (including vegetable purees and an infinite variety of savory butter sauces)

Cal also includes a series of hilarious Old Man cocktails, ranging from the Bitter Old Man (onepart bitter,one partbrandy) to the Wise Old Man (8 ounces water and a good nights sleep).

Up your cooking game by learning how to spin anything in your pantry or fridge into something special withBurnt Toast and Other Disasters.

Reviews

An invaluable little cookbook you will turn to again and again. . . . His recipe for peppers sauted until melty with mustard and cumin seeds, then doused with cream and finished with a splash of vinegar, sounds like nothing special, but Ive never tasted anything like it. New York Times Theres enough to worry about these days. Cooking, Peternell assures through each carefully written but not-too-serious recipe, shouldnt be one of those things. So burn your vegetables, overcook the rice, and eat a tin of fish for dinner. It will be fine. Actually, it will probably be great. Eater [Peternells] personal anecdotes and casual preparation instructions . . . give home cooks permission to tap into their own culinary ingenuity, especially when the situations seem far from perfect. . . .Peternell reminds us that with enough confidence and finesse, these scrappy Quickfire Challenge-like moments in the kitchen can actually be the ones that bring out our most creative inner chefs. Fine Cooking Peternell applies his Chez Panisse pedigree . . . to easily prove that 'the humblest can be delicious, the good made great.' . . . Peternells dry sense of humor is the main ingredient. . . . To err is human but to repair divine in this handy and hilarious manual. Publishers Weekly Along with great recipesPeternell shows readers that burnt food is nothing to fear and is just another stepperhaps even a new beginningin the culinary journey. Booklist A clever and useful guide to making messed-up food taste delicious. . . . [a] funny and highly giftable lemonade-out-of-lemons collection. Daily Democrat [Peternells] recipes focus on turning whatever you have on hand, including, yes, burned toast, into surprisingly tasty food. Those scorched slices turn into cheesy onion bread pudding, and the listless produce wilting in your vegetable drawer becomes broco tacos! This witty manual really does help turn bad food good. Napa Valley Register The best beginners 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 on Twelve Recipes Full of useful building blocks (like an entire chapter on sauces) that can fit in any modern cook's repertoireThe 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) on A Recipe for Cooking What makes this book specialCombine the rambling prose with Peternells practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lessonand a long chatwith the chef himself. Bon Appetit (November Cookbook Club Pick) on Almonds, Anchovies, and Pancetta

Author Bio

Cal Peternell grew up on a small farm in New Jersey where his family tended vegetable gardens and raised an assortment of livestock. Convivial family dinners were a focal point of every day, when homegrown seasonal produce, eggs, and meats were enjoyed, opinions and stories shared. After graduating with a BFA in painting from the School of Visual Arts in New York City, Cal and his wife, artist Kathleen Henderson, moved to Lucca, Italy, to pursue their art careers. While in Italy, the pervasive culture of food and wine was so seductive that, upon his return to the States, Cal embarked on a cooking career that started at Bix in San Francisco, c