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Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of, by Cal Peternell
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Review
“A pretty little illustrated book of dishes that are ‘vegetable-focused,’ inspiring and spiked with intensely flavored ingredients…If you have an appetite for dad jokes and cannabis references along with egg-herb-anchovy toasts and eggplant al mattone…this is the fall cookbook for you.” (New York Times)“What makes this book special—…Combine the rambling prose with Peternell’s practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson—and a long chat—with the chef himself.” ( Bon Appetit (November Cookbook Club Pick))“Reading chef Cal Peternell’s cookbooks is like having a conversation with the Chez Panisse alum and Cooking By Ear podcaster. He’s a wickedly funny, Mediterranean food expert and father of two who tells great stories.” ( The Mercury News (6 Sensational New Cookbooks for Fall))“Cal Peternell’s cooking is very traditional, drawing on how people have eaten for generations, using vegetables as the center of the plate… The revered chef’s method is all about emphasizing the flavor of food, but it’s so much more.” (Brooklyn Digest)Fall 2018 Cookbook Preview: All the new cookbooks we’re excited to buy, read, and cook from this season. ( Epicurious )“An extremely good read, with recipes that have a charmingly loose-limbed sophistication. . . . Peternell explodes the formulaic recipe format, speaking directly and affectionately to his readers to help them use every sense—and every last anchovy—to become better, more instinctive cooks.” (New York Times Book Review) “Almonds, Anchovies, and Pancetta focuses on three ingredients, yet they impart so much flavor that they satisfy the soul.” ( Atlanta Journal-Constitution )
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From the Back Cover
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 pancettaCelebrated 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.
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Product details
Hardcover: 192 pages
Publisher: William Morrow Cookbooks (September 25, 2018)
Language: English
ISBN-10: 0062747436
ISBN-13: 978-0062747433
Product Dimensions:
7 x 0.8 x 8 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
14 customer reviews
Amazon Best Sellers Rank:
#41,242 in Books (See Top 100 in Books)
I live a good cookbook that is also a good read. I became aware of it by reading about the Salty Crack Almonds on David Leibovitz’s blog. Based on Lebovitz’s description of the recipes and prose, I knew I needed the book. My New Year’s resolution is also to cook with less meat in 2019. I loved the title of the book - especially the “kind of “ part.I read the book from cover to cover. I laughed, I cried at the sentimental descriptions before some of the recipes, and furiously noted the recipes I will make this week. I went in the kitchen and immediately made the Salty Crack Almonds. I, like David Lebovitz, ate them in the linen closet so I wouldn’t have to share them. They never made it to the sealed jar for later. I am embarrassed but will live with this burden. Can’t wait to continue cooking from this book. THANK YOU!
Love this cookbook - I eat primarily vegetarian, and I loved that other ingredients are added for flavor - almost like condiments! Really enjoying reading it and cooking through it. Great recommendation.
We have a group that meets once a month and chooses a recipe and prepares it for everyone. I found that the dishes had too many of the similar ingredients. There wasn't a lot of variety in taste. The stories were interesting, but the food was often disappointing.
I like the casual style of writing in this book. The recipes are wonderful, easy to make, and are company-worthy. I enjoyed the stories the author used to introduce the recipes. They are humorous and they set the tone for the recipe. I really like this book.
Wonderful book.
As with his previous two books, Cal Peternell's "Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of" is a wonderful cookbook that extends to the reader so much pleasure through beauty. The thick pages with those drawings are beautiful, the vegetable-centric premise is timely, timeless and suffused with common sense, and the recipes are so honestly d-o-a-b-l-e. I should explain that I am particularly addled when I try to follow a recipe. I cook for myself every day, with some satisfaction, but I never use recipes. My credo has been that cooking freestyle is the only way to enjoy it without feeling slavish and insecure, to the point where the outcome will be jinxed by squinting over the pages, trying to match the staid instructions with one's actual, perilous, real-time cooking predicament. Reading recipes has this inverse effect on me. Show me instructions, or manual of any kind really, and right away I am hapless and discouraged. Cal Peternell's instruction is quite different. First, I find it effortless to be drawn in by his clear writing style, his dry humor and rich storytelling. What a great voice. I can, and I have, read his books cover to cover like novels. (I conjure with joy those tiny, blue shoes with the 4's on each side, I never get tired of this and so many images in this book.) I would humbly suggest you read the introduction closely, it distills all you will need to proceed, and then be thrilled by the way the mosaic of recipes to follow have so many details in common, it reads as if you will soon be an old hand at this! That soon making these dishes will feel like freestyle cooking, while at the same time you are learning and mirroring the exquisite style of an accomplished chef , writer and true gentle man.
I love cookbooks. However, I found that this particular book's recipes were neither that original or interesting. Further, I didn't enjoy the author's "musings" or political views. I am returning this book for a full refund.
I've only had the chance to cook a few things from this book but have loved reading through it. The approach of using meat to flavor dishes mostly comprised of vegetables is brilliant because they are delicious in addition to being friendly to the planet and my wallet. The brussel sprouts with pancetta and cilantro were a favorite of mine. Also, I learned how to make Muhammara which I've bought from the store for years but never imagined making myself. It was easy to make and so much better than the store bought version. I'm looking forward to cooking more from this book!
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