About this item
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.
About the Author
Cal Peternell ran the kitchens and mentored a new generation of cooks at legendary Chez Panisse in Berkeley for over 20 years. Cal's celebrated cookbooks, the New York Times bestselling Twelve Recipes and A Recipe for Cooking continue to encourage cooks. He is currently at work on Almonds, Anchovies, and Pancetta - A Vegetarian Cookbook, Kind Of. Cal's podcast, Cooking By Ear, invites listeners to cook along and features guests Frances McDormand, Alexander Payne, Tommy Pico, Mira Nair, Big Freedia, and more.www.cookingbyearpodcast.comwww.calpeternell.com@calpeternell
