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  • Published: 1 September 2008
  • ISBN: 9781580089074
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 288
  • RRP: $59.99
Categories:

A16

Food + Wine [A Cookbook]



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

A cookbook and wine guide celebrating the traditions of southern Italy, from the country's foremost regional Italian restaurant.

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.

  • Published: 1 September 2008
  • ISBN: 9781580089074
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 288
  • RRP: $59.99
Categories:

About the authors

Nate Appleman

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.

Praise for A16

"Savvy diners focus on the kitchen's soulful renditions of dishes from Campania, the region surrounding Naples, and a wine list that brims with discoveries from southern Italy. Sure, have a bit of pizza, but save room for dishes such as roasted porcini with green garlic, ricotta gnocchi with squash blossoms, or sweet pea ravioli with braised pork, pecorino, and black pepper." - Wine Spectator Reviews & Awards IACP International Association of Culinary Professionals Cookbook Awards, First Book/Julia Child Award Category Finalist

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