almonds, anchovies, and pancetta

“In short, it’s an extremely good read, with recipes that have a charmingly loose-limbed sophistication and range of references, be it the Aleppo pepper flakes in muhammara that trigger a line from Nabokov’s “Ada,” Caesar-leaning gougères that Peternell developed for a friend in need of a killer morning-after egg dish or a bacon-wrapped potato gratin that’s his attempt at “pushing the bacon envelope by actually making a bacon envelope and stuffing potatoes inside it.” … 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, November 2018