Best Reasons to Own Cooking Books
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SHELLY LINDGREN is the wine director and co-owner of both A16 and SPQR. She has received a James Beard nomination for wine service and was named Best New Sommelier by Wine&Spirits.
SPQR's executive chef MATTHEW ACCARRINO is the recipient of Star Chefs' San Francisco 2010 Rising Star Award.
KATE LEAHY is a freelance writer and the co-author of A16 Food + Wine.
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant.
The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italys local cuisines and artisanal wines.
Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrinos extensive knowledge of traditional Italian food, but also his focus on precision and technique. In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous videall of which are prodigiously illustrated with step-by-step photos.
Shelley Lindgrens uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producersand explaining how each reflects the regions unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lovers library.
Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
|Genre||COOKING / Regional & Ethnic / Italian|
|Publisher Date||2012-10-16 00:00:00.0|
|Publisher||Ten Speed Pr|
|Unit weight||2.9 lb|
|Subtitle||Modern Italian Food and Wine|
|Country of Origin||United States|
This cookbook is not what I expected. The ingredients such a rabbit,oxtail, and lamb used in these recipes are things I would never cook nor eat. Sorry, very dissapointed.Read More
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