9780062747433-0062747436-Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of

Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of

ISBN-13: 9780062747433
ISBN-10: 0062747436
Edition: Illustrated
Author: Peternell, Cal
Publication date: 2018
Publisher: William Morrow Cookbooks
Format: Hardcover 192 pages
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Book details

ISBN-13: 9780062747433
ISBN-10: 0062747436
Edition: Illustrated
Author: Peternell, Cal
Publication date: 2018
Publisher: William Morrow Cookbooks
Format: Hardcover 192 pages

Summary

Acknowledged authors Peternell, Cal wrote Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of comprising 192 pages back in 2018. Textbook and eTextbook are published under ISBN 0062747436 and 9780062747433. Since then Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of textbook was available to sell back to BooksRun online for the top buyback price of $ 0.28 or rent at the marketplace.

Description

2019 James Beard Award Nominee

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. 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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