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Almonds, Anchovies, and Pancetta

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by Cal Peternell
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A former chef at Chez Panisse and the author of the bestselling Twelve Recipes, Peternell has a gift for simplicity.  This book of appealing, very do-able recipes is subtitled, “a vegetarian cookbook, kind of,” because its emphasis is indeed on vegetables, although small amounts of one of the three title ingredients are used in each of the recipes. This is a sort of cooking many people are doing at home these days, and Peternell is offering them some wonderful ideas.

Consider, for instance, sweet corn with almonds and sage, green beans and potatoes with anchovies tarragon and dill, or escarole soup with pancetta and garlic toast. In each of these, Peternell evokes maximum flavor from each ingredient. It’s a smart approach, particularly for cooks concerned about sustainability and economy.

Hardcover. Watercolor illustrations throughout


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