We love Cal Peternell's new book, ‘Almonds, Anchovies, and Pancetta’ for his warm, rambling prose and his clever veg-forward recipes that use three types of “meat” to bolster recipes, not overtake them.
Sarah Jampel
We love Cal Peternell's new book, ‘Almonds, Anchovies, and Pancetta’ for his warm, rambling prose and his clever veg-forward recipes tha...
Our November Cookbook Club Pick is Cal Peternell's 'Almonds, Anchovies, and Pancetta'
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About author: Bharat Rajput
Cress arugula peanut tigernut wattle seed kombu parsnip. Lotus root mung bean arugula tigernut horseradish endive yarrow gourd. Radicchio cress avocado garlic quandong collard greens.