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A16: Food and Wine

by and and

A16: Food and Wine Cover

ISBN13: 9781580089074
ISBN10: 1580089070
All Product Details

 

Awards

IACP Cookbook of the Year 2009

Synopses & Reviews

Publisher Comments:

A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco.

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.  

Review:

"One of San Francisco's most popular new restaurants, A16 is devoted to southern Italy's rustic cuisine and robust wines. This book, by its executive chef and wine director, begins by exploring eight grape-growing areas in the south, from the region's heart in Campania to mountainous Abruzzo and the isolated island of Sardinia in the Mediterranean. With a dizzying number of wines produced in each area, the focus is wisely kept on the grapes themselves, with eloquent essays on the history and qualities of both classic and less familiar red and white varietals, and food pairing tips as well as recommendations of wine producers. The second half presents some of those foods — 'peasant cooking' like pasta with chunky, chili-spiked sauce, a rabbit mixed grill and, of course, Neapolitan pizza, with A16's Bay Area location showing in occasional ingredient twists like the tangerines in an arugula salad and the zesty punch of preserved Meyer lemon in a grilled shrimp dish. Executive chef Appleman's expertise is reflected in a chapter on 'the pig,' including recipes for making pancetta and sausages, which are rather advanced for casual home cooks but, like the rest of the book, make fascinating reading for lovers of Italian food and wine. (Sept.)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Description:

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.

Video

About the Author

NATE APPLEMAN is executive chef of A16 and SPQR, both in San Francisco, California. In 2007, he was named a rising star chef by the San Francisco Chronicle and was nominated for a James Beard award.

SHELLEY LINDGREN, wine director of A16 and SPQR, teaches wine classes at the Culinary Institute of America and is the wine instructor at Tante Marie's Cooking School in San Francisco, California.

KATE LEAHY is an editor at Restaurants & Institutions magazine. She lives in Chicago, Illinois.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

wineandfoodlover, September 4, 2008 (view all comments by wineandfoodlover)
A16: Food + Wine is the most captivating cookbook I have ever read. The photos are absolutely beautiful. I enjoyed it immensely from cover to cover! I can't wait to experiment with the recipes!
Was this comment helpful? | Yes | No
(2 of 2 readers found this comment helpful)

Product Details

ISBN:
9781580089074
Author:
Nate Applebaum and Shelley Lindgren and Kate Leahy
Publisher:
Ten Speed Press
Photographer:
Anderson, Ed
Author:
Lindgren, Shelley
Author:
Anderson, Ed
Author:
Appleman, Nate
Author:
Leahy, Kate
Subject:
Cookery, italian
Subject:
Wine and wine making
Subject:
Regional & Ethnic - Italian
Subject:
Cookery, Italian -- Southern style.
Subject:
Wine and wine making - Italy, Southern
Subject:
Italian
Subject:
Cooking and Food-Italian
Publication Date:
20080931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
9.90x8.90x1.30 in. 3.10 lbs.

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Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Regional and Ethnic » United States » California
Transportation » Aviation » General

A16: Food and Wine New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 288 pages Ten Speed Press - English 9781580089074 Reviews:
"Publishers Weekly Review" by , "One of San Francisco's most popular new restaurants, A16 is devoted to southern Italy's rustic cuisine and robust wines. This book, by its executive chef and wine director, begins by exploring eight grape-growing areas in the south, from the region's heart in Campania to mountainous Abruzzo and the isolated island of Sardinia in the Mediterranean. With a dizzying number of wines produced in each area, the focus is wisely kept on the grapes themselves, with eloquent essays on the history and qualities of both classic and less familiar red and white varietals, and food pairing tips as well as recommendations of wine producers. The second half presents some of those foods — 'peasant cooking' like pasta with chunky, chili-spiked sauce, a rabbit mixed grill and, of course, Neapolitan pizza, with A16's Bay Area location showing in occasional ingredient twists like the tangerines in an arugula salad and the zesty punch of preserved Meyer lemon in a grilled shrimp dish. Executive chef Appleman's expertise is reflected in a chapter on 'the pig,' including recipes for making pancetta and sausages, which are rather advanced for casual home cooks but, like the rest of the book, make fascinating reading for lovers of Italian food and wine. (Sept.)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
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