Advising his son to make eggs for dinner, not braised meat, one simple phone call led former Chez Panisse chef Cal Peternell to create a kind of syllabus that became his first cookbook. In the process, he learned to teach. And if you're already a good cook and are looking to impart some cooking wisdom on a less-experienced pupil (a friend, significant other, whomever you choose), Peternell has some friendly advice.

Price: $27