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

  • Carrot and almond soup with saffron and coriander (page 16)

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

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: yellow onions; saffron; carrots; toasted almonds; coriander seeds; Marash pepper
    show

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Notes about this book

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Notes about Recipes in this book

  • Crisp toast-bite with basil leaf, anchovy fillet, sambal oelek dab, and a peanut

    • anya_sf on January 30, 2026

      My friend has this book and showed me this wacky-sounding recipe, which of course I had to try. The combination was actually pretty good. Cal recommends enjoying these with a beer, but I went high-brow with champagne, and they'd also go well with cocktails.

  • 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.

    • KevinSeattle on July 05, 2024

      Pounded the anchovy and the garlic into a paste (along with the black peppercorns, etc) to add to the gouger dough to make sure it was well-distributed. I did not use the amount the recipe called for, I thought it must be wrong. If anything I should have added more anchovies and lemon juice/peel to get the Cesar Dressing flavor. I didn’t trust Cal, and I should have. This is a keeper gouger recipe I will definitely make again.

  • Warm spinach salad with bacon, egg, and sherry-shallot vinaigrette

    • ndschmidt on March 31, 2026

      Seriously the world’s best spinach salad recipe. The only tweak we make is to add another splash of sherry vinegar to the hot dressing before tossing. And use the best spinach you can.

  • 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

  • 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

  • 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
  • Linked ISBNs
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher William Morrow

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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