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A16: Food + Wine Hardcover – September 1, 2008
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From Publishers Weekly
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"This is a cook's cookbook; it deserves a quiet season filled with long chilly nights, the ideal time to enjoy its gutsy dishes."–Gourmet
"A book you really can cook and learn from."–Fine Cooking "A testament to the rustic fare and a convivial atmosphere of the restaurant."–San Francisco Chronicle
"Fascinating reading for lovers of Italian food and wine."–Publishers Weekly *Starred Review*
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Top Customer Reviews
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.Read more ›
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.
I not only collect cookbooks, but I actively use them. This is a fantastic cookbook that focuses on the Campania region in Southern Italy, and for me, it's in the same vein of excellence as Anne Willan: From My Chateau Kitchen. Probably because of several factors present in each book; the love of culinary arts is obvious and there are narratives that explain, teach or entertain. They both highlight the cooking style of a region and success with the recipes is achievable.
I like the organization of the A16 better, with the chapters on Antipasti, Pizza, Zuppa, Seafood all the way to Gelato. The book is the size and weight of a college textbook, with nice paper stock and photography as good as it gets. Other reviews have mentioned the wine section, which is substantial and gave me new wines to try that I hadn't heard of or tried before. I am fortunate to have a wine store (The Wine House) that carries many of the suggestions. I guess that it's no accident they are listed in the resources section at the end of the book. But I digress.
What carries a cookbook for me is more than being an instructional manual, but the how's and why's and history of a cuisine. In most any country, cooking is part of the cultural foundation, and while that may not be necessary to know, for me, it adds something. In that, A16 delivers. The section on Naples and pizza was just perfect for me. From what I read, I'll never look at a mass market pizza the same way again. Nor will I buy crushed canned tomatoes again either, instead, I'll opt for the canned whole tomatoes and crush them myself.Read more ›
Most Recent Customer Reviews
Awesome book. One of the best cookbooks I have bought in years. Exactly the simple flavorful food I love to cook and eat.Published 14 months ago by J. Raposa
I used to live above A16, and now that I live in Iowa, I crave their macaronara. I don't make it nearly as well as they do, but close enough, where my cravings are satisfied.Published 15 months ago by Jason P Chiang
This is an awesome book. It's not just a cookbook. It gives you a historical perspective and clearly explains not to skip certain ingredients or way of doing things. Read morePublished 20 months ago by James Chamberlain
This is an excellent book! Great pictures and very insightful. I have loved this restaurant for years and I really enjoyed reading about the thought that goes into the dishes, the... Read morePublished on December 3, 2013 by Nicole
The book in well ilustrated and easy to understand. Recipes Ive done are fool-proof. Glad I bought it. Nice to have if you love Italian food....even if you do not cook!Published on October 29, 2013 by A. E. T. Casanova
A friend suggested this book or dome of the salads I have wanted to make. Several of the recipes were things my family won't eat though. Pretty bookPublished on June 23, 2013 by bevy hayes
Most of the items are not things I would ever make, many ingredients I do not have access to or would I want to eat but that is not so much the purpose of this book. Read morePublished on May 17, 2013 by lnyc
The cookbook is not at all what I expected. I bought it as a gift, but had to pick something else because I didn't think she would like it either. Read morePublished on January 3, 2013 by MGC