{"product_id":"almonds-anchovies-and-pancetta-a-vegetarian-cookbook-kind-of-hardcover","title":"Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind of - Hardcover","description":"\u003cp\u003eby \u003cb\u003eCal Peternell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cp\u003e2019 James Beard Award Nominee\u003c\/p\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFrom the author of the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling, IACP Award-winning \u003cem\u003eTwelve Recipes\u003c\/em\u003e comes a charming vegetable-focused cookbook with sixty recipes that add depths of flavor using three key ingredients: almonds, anchovies, and pancetta.\u003c\/p\u003e\u003cp\u003eCelebrated 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.\u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the author of the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling, IACP Award-winning \u003cem\u003eTwelve Recipes\u003c\/em\u003e comes a charming vegetable-focused cookbook with sixty recipes that add depth of flavor using three key ingredients: almonds, anchovies, and pancetta\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCelebrated 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.\u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e--\u003cem\u003eNew York Times Book Review\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the author of the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling, IACP Award-winning \u003cem\u003eTwelve Recipes\u003c\/em\u003e comes a charming vegetable-focused cookbook with sixty recipes that add depth of flavor using three key ingredients: almonds, anchovies, and pancetta\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCelebrated 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.\u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.2 x 7.3 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 25, 2018\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51753621029152,"sku":"9780062747433","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/4f0f41491596321a4c8c8411ab924e3e.webp?v=1780024133","url":"https:\/\/ebocreations.com\/products\/almonds-anchovies-and-pancetta-a-vegetarian-cookbook-kind-of-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}