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Cal Peternell


Cal Peternell 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. Living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career.

After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA and Chris Schlesinger’s the Blue Room, he landed at Chez Panisse. Cal's new podcast, Cooking By Ear, encourages listeners to cook along and features exciting kitchen guests like Frances McDormand, Mira Nair and Alexander Payne. Cal and his wife have three sons and live in the Bay Area.

His book is "Almonds, Anchovies, and Pancetta."


Books:
Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of
Culinary
William Morrow Cookbooks
September 2018
ISBN 9780062747433
192 pages
$25.99, INSTOCK
Buy now

From the author of the New York Times bestselling, IACP Award-winning Twelve Recipes comes a charming vegetable-focused cookbook with sixty recipes that add depths of flavor using three key ingredients: almonds, anchovies, and pancetta. More/less

Twelve Recipes
Culinary
William Morrow Cookbooks
October 2014
ISBN 9780062270306
304 pages
$27.99, OUTOFSTOCK
Buy now

In this charmingly written, beautifully photographed and illustrated cookbook, the chef of Alice Waters's Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook When Cal Peternell, the chef at Berkeley's legendary Chez Panisse, was helping his oldest son pack his things for college and beyond, he naturally set him up with the gear for a new kitchen: a nice skillet, a decent knife, a cutting board, and a colander. More/less

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