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Overview
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.
Synopsis
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.
Publishers Weekly
One of San Franciscoa's most popular new restaurants, A16 is devoted to southern Italya'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 regiona'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 A16a'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 Applemana'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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Editorials
Publishers Weekly
One of San Franciscoa's most popular new restaurants, A16 is devoted to southern Italya'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 regiona'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 A16a'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 Applemana'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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Library Journal
A16 is a San Francisco-based restaurant focusing on the regional Italian cuisine of Campania, and executive chef Appleman and wine director Lindgren feature many of the recipes served at the restaurant. The first section covers the wine varietals of southern Italy and includes descriptions of Italian wine designations; histories of the wines, food pairings, and producer recommendations are also here. The rest of the book is dedicated to food, beginning with an outline of the Campania cooking style. The pantry chapter has descriptions of foods common to southern Italian cuisine that are used at A16, and recipes for simple broths, flavored oils, and ricotta salata. It's important to read this section before starting any of the recipes as it explains seasoning rationale and has recipes for condiments/ingredients found later in the book. A resource list for ingredients and equipment is provided at the end of the book. A16 is a challenging specialty cookbook, coaxing readers to try unfamiliar ingredients and cooking techniques. An optional purchase for libraries with large cookbook collections.
—Kimberly Bartosz