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Almonds, Anchovies, And Pancetta
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Almonds, Anchovies, And Pancetta

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Almonds, Anchovies, And Pancetta

Cal Peternell

Published by William Morrow Cookbooks | Language - English | Binding - Hard Bound

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` 1299 (24% off) ` 989

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About the Book: Almonds, Anchovies, And Pancetta

Cal Peternells food harks back to the ways people have eaten for generations—using vegetables as the center of the plate, seasoned with a little bit of meat or fish to create a delicious and satisfying meal. Across the world, people love how a smoky ham hock can transform pots of beans and skillets of greens into a savory feast; how rice absorbs the flavors of chicken stock when simmered over low heat; how shavings of bonito brine broths. Like our ancestors, Cal knows that you dont need a slab of steak, pork, chicken, or fish to eat well; a little of the right kind of meat goes a long way. While the revered chefs method of cooking emphasizes flavor, its about so much more. Taking savory little bites of vegetables is inarguably better than big meaty mouthfuls. Its healthy, more sustainable, and economical. And it allows us to truly savor that occasion piece of grilled steak, roasted chicken, or fried fish fillet when we indulge. In Almonds, Anchovies, and Pancetta, Cal centers on three distinctive flavors that boost any dish, allowing even the most discriminating palates to enjoy healthful, nutritious meals that taste sublime. Cal includes sixty recipes for main meals, including pastas, salads, and appetizers, as well as "side" dishes that can be featured alongside fish or meat, or put together with a few others to make a meal. With Almonds, Anchovies, and Pancetta you can eat your vegetables—and savor them as never before!.....

About the Author: Cal Peternell

Cal Peternell, the New York Times bestselling author of Twelve Recipes, grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. Living in Italy with his wife, the artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in Boston and San Francisco, he landed at Chez Panisse in 1995. In 2001 he became the chef in the Caf , and took over as chef of the downstairs restaurant in 2013. Cal and Kathleen have three sons and live in the Bay Area.....................


Book: Almonds, Anchovies, And Pancetta
ISBN-13: 9780062747433
Product Code 9780062747433
Binding: Hard Bound
Publishing Date: 2018-09-25
Publisher: William Morrow Cookbooks
Number of Pages: 192
Language: English

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