FREE STANDARD SHIPPING IN CONTINENTAL U.S. WITH PURCHASES OVER $65 — We are sending every well wish possible to you and yours. We also are sending every well wish possible to all of the amazing people coast to coast working on so many frontlines in so many ways 24/7 for the benefit of everyone. Yes, we are open, and your ongoing support has been incredible and much appreciated. We are humbled and grateful! Thank you so much! Take very good care and be well!

Almonds, Anchovies and Pancetta: A Vegetarian Cookbook, Kind of — by Cal Peternell

$21.50 USD

| /

“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

From Cal Peternell, the author of the New York Times bestselling, IACP Award-winning Twelve Recipes comes Almonds, Anchovies and Pancetta: A Vegetarian Cookbook, Kind of, a charming vegetable-focused cookbook with sixty recipes that add depths of flavor using three key ingredients: you guessed it...almonds, anchovies, and pancetta.

A 2019 James Beard Award Nominee, 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.  


  • Condition: New
  • Format: Hardback
  • Published: September 25, 2018
  • Publisher: William Morrow Cookbooks (Harper Collins Publishers)
  • ISBN-10: 0062747436
  • ISBN-13: 978-0062747433
  • Pages: 192
  • Dimensions: 7" (W) x 0.84" (D) x 8.0" (L)
  • Rating: ★★★★  


    Cal Peternell ran the kitchens and mentored a new generation of cooks at legendary Chez Panisse in Berkeley for over 20 years. Cal's celebrated cookbooks, the New York Times bestselling Twelve Recipes and A Recipe for Cooking continue to encourage cooks.  

    Cal’s podcast, Cooking By Ear, invites listeners to cook along and features guests Frances McDormand, Alexander Payne, Tommy Pico, Mira Nair, Big Freedia, and more.