Selected Book
A16: Food + Wine
- Hardcover
- Author: Nate Appleman, Shelley Lindgren, Kate Leahy
- Publisher: Ten Speed Press
- Release Date: September 2008
- ISBN-10: 1580089070
- ISBN-13: 9781580089074
- List Price: $35.00
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Summaries and Customer Reviews provided by Amazon
SummaryAt 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 and Wine", Appleman and Lindgren share the source of their inspiration-the bold flavours of Campania. From chile-spiked seafood stews and savoury 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. |
Customer Reviews
Average Rating: 
Fantastic book from a fantastic restaurant
Rating:
A16 is a gem of a restaurant in San Francisco which takes its name from the highway that cuts across the ankle of Italy's boot, through Campania and Puglia, and, not surprisingly, places its focus on the food and wines of this region.
This book is part cookbook and part textbook, beautifully written and with stunning photographs of Italy, the restaurant and some of the cooking methods. The section on the regional wines is amazing.
Most of the recipes rely on the ingredients to take center stage. Therefore, anyone following the recipes MUST seek out the highest quality ingredients possible. If you try the burrata antipasto, you will never know how truly heavenly it if you use supermarket burrata, which is grainy in texture and not worth eating. It is definitely worth finding a cheese shop that either carries, or will order, burrata imported from southern Italy or made domestically by the Gioia Cheese Co. in South El Monte, CA. The book includes recipes for making some of the more difficult-to-find ingredients at home where possible.
Great cookbook, great restaurant.
Great book
Rating:
This is a class book, it's printing, binding, photogrphy are excellent. It is not meant for newby cooks, but has excellent recipes for those who truly appreciate cooking. The tripe recipe was the first one I tried, and it was excellent. The pizza section is fantastic (as are the pizzas at the restaurant), and Shelley's section on italian wines is a bible on the subject.
stunning book!
Rating:
this book is a must for anyone who loves southern Italian cooking, it contains a wealth of gorgeous recipes and an exhaustive list of southern Italian wines, besides great photos and background information that would be hard to find even in Italy.
5 stars out of 5!
Flavio
An incredible, beautiful book
Rating:
I've been waiting for this book to come out and it's finally here! I write a food blog about Italian cooking and I absolutely love this beautiful book. A16 is an Italian restaurant in San Francisco which prides itself on cooking authentic food from the Campania region of Italy. It is named after the highway that connects Naples to Puglia, the "A-16". This is the highway from which the owners of the restaurant explored this region of Italy - tasting wines and eating food all along the way.
The book begins with one of the largest and most comprehensive discussions on southern Italian wines, written by wine director Shelley Lindgren. Covering wine from Campania to Sardinia, it's a full 58 pages! Anyone interested in Italian wines should pick the book up for this section alone. One of the white wines she writes about, Falanghina, intrigued me so much I ran right out and bought a bottle. It was such a nice surprise, a really delicious wine and such a change from the mediocre Chardonnays we have too much of around here.
One of the things I loved about this book is the attention to ingredients - it is not just a book of recipes. Chef Nate Appleman devotes a dozen pages to explaining key ingredients and their uses such as San Marzano tomatoes, salt, bottarga, anchovies, capers, herbs, olive oil, cheeses and vinegars. There is also an interesting section explaining the differences in the flours used in pizza making and the difference it can make in your pizza dough. There is a whole section devoted to pizza making which I found helpful. Chef Appleman talks about visiting the famous pizzeria in Naples, "Da Michele" and discovering the secret to its outstanding pizza dough - addding older, fermented dough to fresh dough to build a more complex flavor. A16 uses a method which replicates this taste - letting the dough proof for 2-3 days (which I'm going to try for our weekly pizza nights at home!)
The recipes in this book range from Antipasti to Desserts, with dishes such as Bruschetta Four Ways, Ricotta Gnocchi, Bucatini with Fava Beans and Pancetta, Chicken Meatballs with Peperonata, Short Ribs alla Genovese, Chard Gratinata with Bread Crumbs and Pistachio and Almond Cake. Each recipe is thoughtfully paired with a wine selection. Nice touch. There are also thoughtful discussions on the techniques of making soffritto, meatballs and fresh pasta.
There is also a comprehensive "Resources" list at the back of the book for hard to find ingredients.
Anyone interested in good food and wine will love this book. The photography is gorgeous.
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