Almonds, Anchovies, and Pancetta - Peternell, Cal
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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…mehr

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Produktbeschreibung
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.
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Autorenporträt
Cal Peternell is the author of Almonds, Anchovies, and Pancetta, A Recipe for Cooking, and the New York Times bestseller and IACP Award–winning Twelve Recipes. He grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City, then was inspired to pursue a cooking career while living in Italy with his wife, the artist Kathleen Henderson. After working at various acclaimed restaurants in Boston and San Francisco, he began a nearly twenty-two-year stint as the chef at Chez Panisse, first in the café and then the downstairs restaurant. Cal’s culinary-education podcast, Cooking by Ear, launched in 2018. Cal and Kathleen have three sons and live in the Bay Area.