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Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of by Cal Peternell

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Caesar's gougères

    • vox82 on February 03, 2019

      These did not work at all for me. We did not enjoy the taste. If you give them a try, make sure you don't have any large pieces of anchovy in your dough.

  • Escarole soup with pancetta and garlic toast

    • Lepa on November 16, 2018

      This received very positive reviews from everyone. It was different from other escarole soups I've made, as it's a bit more complex and the egg adds a nice creaminess. I was a bit confused by the recipe, which directs the cook to set aside the pancetta after rendering the fat but never says whether it should be added back in. Mine was a bit too chewy (and off-putting) so I discarded it after rendering. While I'm an experienced cook, I mostly cook pescetarian and am new to cooking with pancetta so realize I may have goofed. In any case, this soup is good!

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Reviews about this book

  • The Kitchn

    This book makes the case that, with the help of anchovies, almonds, or pancetta, we can cook vegetables in a way that keeps them the focus of our plates.

    Full review
  • The Kitchn

    Cal Peternel thinks we should eat the way that people have been eating forever: veggie-forward dishes seasoned with a little meat and fish (i.e., pancetta and anchovies).

    Full review
  • ISBN 10 0062747436
  • ISBN 13 9780062747433
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks

Publishers Text

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 unarguably 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.



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