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A16: Food + Wine

(HC )

(3 Customer Reviews)

by:
Appleman, Nate

List Price:

$35.00

Price:

$21.00

You Save:

$14.00 (40%)

Availablity:

In Stock

Product Details:

HC :

272 Pages

Publisher:

Ten Speed Press

Pub. Date:

Aug 25, 2008

Our Part #:

341055

ISBN-10:

1580089070

ISBN-13:

9781580089074

Description:

2009 IACP Award Winner!

For a gallery of images, author bios, an excerpt from the introduction, and recipes, click here.

At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines.

In A16: Food + Wine, Appleman and Lindgren share the source of their inspiration--the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates.

Related Categories:

Award Winners/Nominees, Italian, Restaurants

Other Books In This Category:

1. Anonymous User on 9/24/2008, said:

This book is the real thing. In all my years of Baking, Pizza Making and bookselling this is the closest to being in Naples. Dave Strymish

(6 people found this comment helpful, 0 did not)

2. Anonymous User on 1/8/2009, said:

A great cookbook! The wine section alone is worth the price of the book. The recipes are straightforward and pretty simple, but absolutely require the highest quality ingredients you can get. For instance, you'll be quite disappointed if you use supermarket burrata for the burrata antipasto, but if you have a cheese market that can get burrata for you either from Italy or from Gioia in California, you will be transported to Italy with the first bite. Fortunately, there's a list of resources at the back of the book. This is my favorite cookbook of the year.

(4 people found this comment helpful, 0 did not)

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