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Almonds, Anchovies, and Pancetta - A Vegetarian Cookbook, Kind Of (Hardcover)
Loot Price: R471
Discovery Miles 4 710
You Save: R155
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Almonds, Anchovies, and Pancetta - A Vegetarian Cookbook, Kind Of (Hardcover)
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List price R626
Loot Price R471
Discovery Miles 4 710
You Save R155 (25%)
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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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