Your New Favorite Winter Salad — And It Doesn’t Involve Kale
From get-go, you know you’re in for a cookbook packed with thoughtful culinary wisdom and wicked, sly humor when it’s entitled, “Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of” (William Morrow).
After all, anchovies and pancetta are as far removed as you can get from being vegetarian. But they are flavor boosters like no other, adding salty, meaty umami notes to anything they touch, even in minute proportions.
And who knows better about that than a chef who cooked at Chez Panisse for 22 years? Cal Peternell is now a best-selling cookbook author and the creator of the marvelous podcast, “Cooking By Ear.”
Peternell’s newest cookbook will make you a better cook — by offering up easily doable recipes, all written with mouth-watering descriptions, that teach you why certain ingredients work so well with others, and how a dish built around just a handful of items can truly sing. Enjoy everything from “Steamed Clams with Almond and Parsley Butter and No Linguine” to “Caesar’s Gougeres” and “Almond Granita.”