# Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind of - Hardcover

by **Cal Peternell** (Author)

**2019 James Beard Award Nominee**

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.

Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A little of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: taking savory little bites is inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they're ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.

The simple, flexible recipes in this book include Baked, Stuffed Vegetables with Almonds, Currents, Saffron, and Breadcrumbs; Steamed Clams with Almond and Parsley Butter; Roasted Sweet Pepper and Egg Salad with Anchovies, Olives, and Capers; Penne alla Tuna-nesca; Bacon-wrapped Potato Gratin; and Creamy Salsa Rustica with Egg and Pancetta. Cal's old-new way with vegetables gives them small gifts of tasty goodness that will inspire readers to their own mealtime creativity.

### Front Jacket

**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 depth of flavor using three key ingredients: almonds, anchovies, and pancetta**

Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A small amount of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: savory little bites are inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they're ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.

The simple, flexible recipes in this book include Baked, Stuffed Vegetables with Almonds, Currants, Saffron, and Breadcrumbs; Steamed Clams with Almond and Parsley Butter; Roasted Sweet Pepper and Egg Salad with Anchovies, Olives, and Capers; Penne alla Tuna-nesca; Bacon-Wrapped Potato Gratin; and Salsa Rustica with Egg and Pancetta. Cal's old-new way with vegetables gives them small gifts of tasty goodness that will inspire readers to their own mealtime creativity.

\--_New York Times Book Review_

### Back Jacket

**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 depth of flavor using three key ingredients: almonds, anchovies, and pancetta**

Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A small amount of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: savory little bites are inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they're ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.

The simple, flexible recipes in this book include Baked, Stuffed Vegetables with Almonds, Currants, Saffron, and Breadcrumbs; Steamed Clams with Almond and Parsley Butter; Roasted Sweet Pepper and Egg Salad with Anchovies, Olives, and Capers; Penne alla Tuna-nesca; Bacon-Wrapped Potato Gratin; and Salsa Rustica with Egg and Pancetta. Cal's old-new way with vegetables gives them small gifts of tasty goodness that will inspire readers to their own mealtime creativity.

**Number of Pages:** 192

**Dimensions:** 0.9 x 8.2 x 7.3 IN

**Illustrated:** Yes

**Publication Date:** September 25, 2018

## Details

- **Price:** 25.99 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 25.99 USD | In stock |

## Images

- Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind of - Hardcover

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