Description
Book SynopsisTrade Review“A pretty little illustrated book of dishes that are ‘vegetable-focused,’ inspiring and spiked with intensely flavored ingredients…If you have an appetite for dad jokes and cannabis references along with egg-herb-anchovy toasts and eggplant al mattone…this is the fall cookbook for you.” — New York Times “What makes this book special—…Combine the rambling prose with Peternell’s practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson—and a long chat—with the chef himself.” — Bon Appetit (November Cookbook Club Pick) “Reading chef Cal Peternell’s cookbooks is like having a conversation with the Chez Panisse alum and Cooking By Ear podcaster. He’s a wickedly funny, Mediterranean food expert and father of two who tells great stories.” — The Mercury News (6 Sensational New Cookbooks for Fall) “Cal Peternell’s cooking is very traditional, drawing on how people have eaten for generations, using vegetables as the center of the plate… The revered chef’s method is all about emphasizing the flavor of food, but it’s so much more.” — Brooklyn Digest Fall 2018 Cookbook Preview: All the new cookbooks we’re excited to buy, read, and cook from this season. — Epicurious “An extremely good read, with recipes that have a charmingly loose-limbed sophistication. . . . Peternell explodes the formulaic recipe format, speaking directly and affectionately to his readers to help them use every sense—and every last anchovy—to become better, more instinctive cooks.” — New York Times Book Review “Almonds, Anchovies, and Pancetta focuses on three ingredients, yet they impart so much flavor that they satisfy the soul.” — Atlanta Journal-Constitution
