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SPQR: Modern Italian Food and Wine

by

SPQR: Modern Italian Food and Wine Cover

 

Synopses & Reviews

Publisher Comments:

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, SPQR explores Italy's contemporary local cuisines and artisanal wines. Roads such as the Via Aemilia provide inspiration for chef Matthew Accarrino's Chestnut Pasta with Broccoli di Cicco, Burnt Orange Sauce, and Pork Jowl, while the Via Salaria influences his inventive Fluke Crudo with Sausage-Stuffed Olives. Along each route, Shelly Lindgren reveals the most interesting Italian wines, highlighting overlooked and little-known grapes and producers. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.

Review:

"This cookbook and wine guide is indeed like 'a slow-paced passeggiata,' or stroll, along the ancient Roman roads of Lazio (Via Appia), Umbria (Via Flaminia), Emilia Romagna and Lombardia (Via Aemilia) and Liguria and Toscana (Via Aurelia). Lindgren, the wine director and co-owner of San Francisco restaurants A16 and SPQR, begins each chapter with a description of the regions' wines, including grape types and producers. Accarrino, the executive chef of SPQR, provides authentic locally inspired recipes. SPQR, an acronym that stands for the Senate and the People of Rome, is a proclamation of Roman democracy. History and travel enthusiasts will be pleased with the wealth of information this book provides. Accarrino admits that his approach to cooking 'uses techniques that may be somewhat unfamiliar to home cooks,' but explains, 'only by challenging yourself to learn new techniques and methods do you become a better cook.' Smoked trout with warm potato salad and horseradish gelatina requires readers to fashion a stovetop smoker, then cook trout sous vide, in vacuum-sealed pouches. Ambitious and adventurous home chefs will be big fans." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

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.

Table of Contents

Introduction 

Ancient Information Highways    

La Strada del Vino    

La Strada della Cucina    

 

Roman Roads

Via Appia—Lazio    

Via Salaria—Le Marche    

Via Flaminia—Umbria    

Via Postumia—Veneto and Friuli-Venezia Giulia    

Via Claudia Augusta—Trentino–Alto Adige    

Via Aemilia—Emilia-Romagna and Lombardia    

Via Francigena—Piemonte and Valle d’Aosta    

Via Aurelia—Liguria and Toscana

   

Resources

Kitchen Road Map: Fundamental Techniques    

Basic Recipes, and Ingredients     

 

Acknowledgments    

Index    

 

Recipes

 

Via Appia—Lazio 

 

Spiced Ricotta Fritters with Smoked Maple Syrup  

Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise  

Crispy Pig Ears with Pickled Green Tomatoes, Jalapeño, and Radish  

Spring Vegetable Vignarola Salad  

Bucatini with Nettles, Pancetta, and Black Pepper  

Whole Wheat Fettuccine with Funghi Trifolati and Spring Garlic  

Braised Oxtail in Cabbage Leaves with Cranberry Beans  

Goat Cheese and Ricotta Crespelle with Orange-Caramel Sauce  

Spring Lamb  

Lamb Ragù with Semolina Gnocchi and Pecorino Pepato  

Lamb Belly  

Lamb Loin and Rack with Gaeta Olive Sauce  

Leg of Lamb Wrapped in Lamb Mousse and Swiss Chard  

Steamed Artichokes  

Pickled Swiss Chard Stems  

 

Via Salaria—Le Marche  

 

Fluke Crudo, Sausage-Stuffed Olives, and Citrus  

Fried Surf Clams with Agrodolce and Onion, Fennel, and Cherry Pepper Salad 

Baked Anchovies  

Passatelli en Brodo  

Lasagna Vincisgrassi  

Rabbit a la Villa Bucci  

Dried Fruit and Nut Biscotti with Sweet Wine Granita  

  

Via Flaminia—Umbria    

Smoked Trout with Warm Potato Salad and Horseradish Gelatina  

Chopped Chicken Livers with Wine Gelatina, Carrot Marmellata, and Grilled Bread  

Fava Bean Agnolotti with Mashed Black Truffle  

Tagliatelle d’Oro with Chicken Livers, Mushrooms, and Black Truffle  

Linguine al Cocoa with Venison Ragù  

Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens  

Pistachio Torta with Meyer Lemon Curd, Pistachio Crema, and Brown Butter  

Suckling Pig  

Crocchette with Pickled Green Rhubarb and Apricots  

Legs and Belly with Thyme, Lemon, and Fennel Pollen 

Chops with Prosciutto Sauce  

Blécs with Suckling Pig Ragù and Rapini  

Pickled Rhubarb and Dried Apricots  

Prosciutto Sauce  

 

Via Postumia—Veneto and Friuli-Venezia Giulia  

 

Spaghetti with Shrimp and Tomato Passatina  

Sardines in Saor with Peperonata Jam  

Asparagus with Lardo-Wrapped Rye Dumplings, Goat Cheese, and Sprouting Greens  

Squid Ink Linguine with Braised Squid, Sea Urchin, Broccoli Crema, and Pan Grattato  

Farro Pasta with Speck, Green Onions, and Poppy Seeds  

Duck Ravioli with Sour Cherries and Candied Pecans  

Chocolate Torta with Vanilla Mascarpone  

Via Claudia Augusta—Trentino–Alto Adige  

 

Chilled Asparagus Soup with Meyer Lemon Yogurt and Fish Roe  

Mustard Spaetzle with Chanterelle Mushrooms and Stridoli  

Rye Gnocchi with Savoy Cabbage, Potatoes, and Crispy Speck  

Mushroom Risotto  

Beer-Braised Pork Cheeks with Escarole  

Venison Loin with Parsnips and Huckleberry Vinaigrette  

Ricotta Bavarese with Verjus-Poached Rhubarb, Orange Confitura, and Powdered Olive Oil  

 

Via Aemilia—Emilia-Romagna and Lombardia  

 

Fritto Misto  

Chestnut-Filled Pasta with Broccoli di Cicco, Guanciale, and Burnt-Orange Sauce  

Squash Cappellacci with Medjool Dates, Rosemary Brown Butter, and Saba  

Ricotta and Quail Egg Ravioli with Wild Greens and Fontina  

Veal and Mortadella Tortellini en Consommé  

Bolognese with Egg Noodles  

Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs  

Pork Milanese, Pickled Cabbage Salad, Anchovy, and Lemon Brown Butter  

Buckwheat Polenta Taragna, Rabbit Stufato, Cherry Tomato, and Mimolette  

Fried Quince Pies with Truffle Honey and Aged Balsamic  

 

 Via Francigena—Piemonte and Valle d’Aosta  

 

Egg “in the Hole” with Mushrooms and Miner’s Lettuce  

Bone Marrow Sformato with Stuffed Baby Artichokes  

Fontina and Mushroom Tortelli with Black Truffle Fonduta  

Risotto with Crayfish and Sweetbreads  

Savoy Cabbage with Mushrooms, Lardo, and Crispy Prosciutto  

Chestnut-Stuffed Veal Breast with Orzotto  

Baked Polenta with Beef Cheek Ragù, Eggs, and Fontina  

Barolo Beef with Carrots and New Potatoes  

Chocolate Soufflés with Milk Chocolate Gelato  

 

Via Aurelia—Liguria and Toscana  

 

Baked Ricotta with Cherry Tomatoes, Saba, and Pignoli Granola  

Scallop Crudo with Sunchokes, Hibiscus Agrodolce, Almonds, and Cherries  

Albacore Tuna Confitura with Panzanella Salad and Anchovies  

Beet and Ricotta Pansotti with Walnuts and Ricotta Salata  

Tomato-Braised Abalone with Farinata  

Smoked Linguine with Clams, Cherry Tomatoes, and Basil Pesto  

Ramp Spaghetti with Crab and Sea Urchin Butter  

Saffron Trofie with Veal Ragù  

Passion Fruit Panna Cotta with Coconut Spuma   

Product Details

ISBN:
9781607740520
Author:
Lindgren, Shelley
Publisher:
Ten Speed Press
Author:
Leahy, Kate
Author:
Accarrino, Matthew
Subject:
Italian
Subject:
Cooking and Food-Italian
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English
Illustrations:
80 FULL-COLOR PHOTOS
Pages:
304
Dimensions:
10.26 x 9.08 x 1.16 in 2.92 lb

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 » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pasta
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Italian
Featured Titles » General

SPQR: Modern Italian Food and Wine New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 304 pages Ten Speed Press - English 9781607740520 Reviews:
"Publishers Weekly Review" by , "This cookbook and wine guide is indeed like 'a slow-paced passeggiata,' or stroll, along the ancient Roman roads of Lazio (Via Appia), Umbria (Via Flaminia), Emilia Romagna and Lombardia (Via Aemilia) and Liguria and Toscana (Via Aurelia). Lindgren, the wine director and co-owner of San Francisco restaurants A16 and SPQR, begins each chapter with a description of the regions' wines, including grape types and producers. Accarrino, the executive chef of SPQR, provides authentic locally inspired recipes. SPQR, an acronym that stands for the Senate and the People of Rome, is a proclamation of Roman democracy. History and travel enthusiasts will be pleased with the wealth of information this book provides. Accarrino admits that his approach to cooking 'uses techniques that may be somewhat unfamiliar to home cooks,' but explains, 'only by challenging yourself to learn new techniques and methods do you become a better cook.' Smoked trout with warm potato salad and horseradish gelatina requires readers to fashion a stovetop smoker, then cook trout sous vide, in vacuum-sealed pouches. Ambitious and adventurous home chefs will be big fans." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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