Published on Oct 16, 2012 | 304 Pages
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, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines.
Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino’s extensive knowledge of traditional Italian food, but also his focus on precision and technique. In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide—all of which are prodigiously illustrated with step-by-step photos.
Shelley Lindgren’s uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers—and explaining how each reflects the region’s unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover’s library.
Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
Author
Shelley Lindgren
Shelley Lindgren is the wine director and owner of San Francisco’s beloved Italian restaurant A16.She has received the James Beard Award for Outstanding Wine Program; has received the Slow Wine Fair Award for Best Selection of Good, Clean, and Fair Italian Wine; and has been knighted by the Italian government, receiving the prestigious “Cavaliere dell’Ordine Della Stella Italia” (Dott.ssa) distinction for her professional dedication to Italian wine. Shelley’s work has been featured in The Wall Street Journal, Food & Wine, Punch, San Francisco Chronicle, and many other publications. She served on the board of La Cocina, the Guild of Sommeliers, and Slide Ranch and is a member of Les Dames d’ Escoffier. She lives in San Francisco with her husband, two sons, and a border collie.
Learn More about Shelley LindgrenAuthor
Matthew Accarrino
Matthew Accarrino moved to Northern California and joined the intimate restaurant SPQR as Executive Chef in late 2009. Since his arrival, Accarrino has been named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino was nominated by the James Beard Foundation as a semi-finalist for “Best Chef: Pacific” in 2012 and the restaurant received its first Michelin star under his direction in the 2013 guide.
Learn More about Matthew AccarrinoAuthor
Kate Leahy
Kate Leahy is an author and coauthor of more than a dozen books, including Wine Style, Lavash, La Buvette, and Burma Superstar. Her work has been featured in Food & Wine, Bon Appétit, and Smithsonian Magazine. A former line cook turned writer, she lives in San Francisco with her partner and their corgi.
Learn More about Kate Leahy
QUICK VIEW
QUICK VIEW
QUICK VIEW
QUICK VIEW
QUICK VIEW
QUICK VIEW
QUICK VIEW
QUICK VIEW
QUICK VIEW
QUICK VIEW
