A16: Food + Wine (Hardcover) by Appleman, Nate
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Hardcover; Published 8/25/2008; 272 Pages; ISBN 9781580089074
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2009 IACP Award Winner!
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.
My husband and I loved the restaurant so much so I got him the cookbook for Christmas. There are plenty of recipes that look challenging and, as a novice cook, I'm not sure if I will venture to try them anytime soon. The info on ingredients that go into the food and wine pairings make that a great reason alone to get this book, so I don't feel cheated by some of the overwhelming recipes. And there are a good amount of things that I cannot wait to try, that do look like they're easier on a new cook (but will make me look like an amazing cook!) One day, I will try my hand at the lamb and ricotta crespelle with tomato and pecorino (mmm....) which is by far the best meal I've ever had and I can still remember what it tastes like in Nate's lovely restaurant a year after I had it. For now, I will wow my husband and dinner guests with braised salmon and roasted asparagus with walnut crema and pecorino. What I'm getting at is, I think this book is great for someone who doesn't know so much about cooking, but is interested in learning. And there are some amazing recipes to try and a good amount of great info on how to make your meal impressive to help a novice cook on their way. I love this book. Someone would have to rip it from my bloody claws before I lend it out to anyone.0 of 0 users found this helpful. Was it helpful to you? Yes | No Report Violation »