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SPQR: Modern Italian Food and Wine Hardcover – October 16, 2012


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SPQR: Modern Italian Food and Wine + Classico e Moderno: Essential Italian Cooking + Flour and Water: Pasta
Price for all three: $81.29

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Product Details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press (October 16, 2012)
  • Language: English
  • ISBN-10: 1607740524
  • ISBN-13: 978-1607740520
  • Product Dimensions: 9.1 x 1.2 x 10.3 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #284,211 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Review

“Shelly Lindgren and Matthew Accarrino have composed a book filled with their inspirations based on Italian regional cuisine and wines. It gives us a powerful insight into what makes SPQR one of San Francisco’s favorite restaurants. It makes me wish I lived close by.”
—Thomas Keller, The French Laundry

“Shelley Lindgren has done it again. First, there was her restaurant A16 and a stunning cookbook emerged from that still-marvelous restaurant. Then came SPQR. With the remarkable talent of chef Matthew Accarrino, it has become one of San Francisco’s
finest restaurants, bar none. If you haven’t yet heard of SPQR and Matthew Accarrino, trust me, you soon will. This book shows why.”
—Matt Kramer, author and Wine Spectator columnist
 
“Matthew brings a sense of elegance and refinement to Italian cooking that seems at once natural and yet revelatory. There is a humanistic element to the cooking at SPQR that in concert with Shelley’s wine service, creates a memorable and warm experience. I always look forward to returning.”
—Christopher Kostow, chef, The Restaurant at Meadowood
 
“I am a staunch traditionalist when it comes to Italian cuisine, yet I love Matthew Accarrino’s modern Italian cooking at SPQR.  His food is Italian in spirit but cooked in the region (paese) of California, using local ingredients, contemporary techniques, and infusing the food with soul and sophistication. Shelley Lindgren is my go-to goddess for Italian wine. A charming and delightful educator, she has extensive knowledge of Italian wine making and wine makers. But even more important, she seeks out little known wines from small regional producers. I learn and taste something new with every visit to SPQR.”
—Joyce Goldstein, chef, author, and culinary consultant
 
“With well-thought-out recipes and little known wine pairings, discover a perfect
balance of contemporary flavor and technique with a soulfulness that is respectful of tradition. Through Matthew’s passion and experience, SPQR will challenge you to become a better cook!”
—Rick Moonen, executive chef and owner of rm Seafood

Praise for A16: Food + Wine:
“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

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Customer Reviews

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Most Helpful Customer Reviews

11 of 13 people found the following review helpful By wogan TOP 100 REVIEWER on November 5, 2012
Format: Hardcover
This book is more of a travelogue of food and wine and the Roman roads rather than a cookbook. The authors write of their travels in northern and central Italy, their descriptions are interesting, maps of the regions are included. Their introduction is appealing as are their accounts of wine, food and the recipes they include. Pictures are incorporated of the sights, people and food.

There are recipes in here; but they are for the more adventuresome chef and diner. The dishes are not for beginning cooks, the recipes and ingredients can be complicated. Many of the recipes have ingredients such as; rabbit liver, pig ears, ox tails, lamb belly, truffles, suckling pig belly or squid ink
Strangely the techniques and methods are in the back of the book, but tips and methods such as how to clean mushrooms, making dough and pasta, stove top smoking, egg wash are given. Our family has enjoyed spaghetti with shrimp and tomato passatina, egg in the hole with mushrooms and miner's lettuce and barlo beef with carrots and new potatoes.

This is a book that adventurous chefs with a desire to make some different Italian dishes than one normally finds in cookbooks would appreciate.
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3 of 4 people found the following review helpful By Kindle Customer on March 21, 2013
Format: Hardcover Verified Purchase
Great book and lots of information but its 3/4 wine chapters. Can be a dry read but very educational on northern Italian wine making and varietals. I wish it had more food and recipes in it but good purchase none the less
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By Amazon Customer on September 1, 2013
Format: Hardcover Verified Purchase
I have tried many of the dishes in the book.She has made them easy to cook and my friends think I am a chef...Dave
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11 of 17 people found the following review helpful By Amazon Customer on November 14, 2012
Format: Hardcover Verified Purchase
This is a beautiful book that was obviously created with a lot of passion. My husband and I love cooking and we don't mind some work to find special ingredients etc. but this book is mostly filled with recipes with hard to get ingredients and it feels - exclusive, rather than inclusive in its tone. We love Italian food more in the old world peasant style I guess. The "modern" in the title should have been a clue. We bought it because of the few recipes that were posted online with ingredients that are obtainable (shrimp, sardines) but it turns out these are almost the only recipes in the book with readily available ingredients. We ended up returning it.
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By JAMC on October 31, 2014
Format: Hardcover Verified Purchase
Great book with beautiful photos, incredible recipes. I am not a chef but appreciate the time and effort needed to prepare the food. Fabulous restaurant in San Francisco. Great team and sommelier managing SPQR, A16 SF and A16 Rockridge. Thank goodness we live in the Bay Area to enjoy the food prepared for us!
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