A gifty, funny, and practical guide to coming back from even the worst kitchen mistakes, making bad food good and making good food even better, from the author of the New York Times bestselling and IACP Award-winning Twelve Recipes.
Mistakes were made. Maybe they were first-time kitchen faux-pas; maybe the stove was left unattended for just a second too long; maybe the on-sale meat at the supermarket isn't looking quite worth the savings anymore. Do you waste food and time trying to start from scratch? 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 that? Follow 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 making Bad Food Good.
Though many pro chefs may be able to get their sustainably sourced, locally grown, 100 percent grass-fed, organic ingredients and gently guide...