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Nate Appleman

Shelley Lindgren

A16: Food + Wine [A Cookbook] Hardcover – September 1, 2008

by Nate Appleman (Author), Shelley Lindgren (Author), Kate Leahy (Author),

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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.

Print length

288 pages
Language

English
Publisher

Ten Speed Press
Publication date

September 1, 2008
Dimensions

8.78 x 1.3 x 10.23 inches
ISBN-10

1580089070
ISBN-13

978-1580089074
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Editorial Reviews

From Publishers Weekly

Starred Review. One of San Francisco's most popular new restaurants, A16 is devoted to southern Italy's rustic cuisine and robust wines. This book, by its executive chef and wine director, begins by exploring eight grape-growing areas in the south, from the region's heart in Campania to mountainous Abruzzo and the isolated island of Sardinia in the Mediterranean. With a dizzying number of wines produced in each area, the focus is wisely kept on the grapes themselves, with eloquent essays on the history and qualities of both classic and less familiar red and white varietals, and food pairing tips as well as recommendations of wine producers. The second half presents some of those foods—peasant cooking like pasta with chunky, chili-spiked sauce, a rabbit mixed grill and, of course, Neapolitan pizza, with A16's Bay Area location showing in occasional ingredient twists like the tangerines in an arugula salad and the zesty punch of preserved Meyer lemon in a grilled shrimp dish. Executive chef Appleman's expertise is reflected in a chapter on the pig, including recipes for making pancetta and sausages, which are rather advanced for casual home cooks but, like the rest of the book, make fascinating reading for lovers of Italian food and wine. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

IACP International Association of Culinary Professionals Cookbook Awards, First Book/Julia Child Award Category Finalist

"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

"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." *Starred Review*

–Publishers Weekly

From the Publisher

A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco. * Appealing and approachable recipes, rich storytelling, and stunning visuals capture the restaurant's dynamic quality. * Wine director Shelley Lindgren was named Best Wine Director by San Francisco magazine, as well as one of the top 10 sommeliers in the country by Bloomberg Markets magazine. * Includes extensive coverage of southern Italian wines.

From the Back Cover

"A16 Food + Wine is a rich compendium of the history, anthropology, oenology, etymology, and gastronomy of Italy's south, as lovingly shared by folks who rejoice in its abundant pleasures. Reading it makes me want to get right on an airplane and head to Italy for the real A16--or perhaps to the 101 toward San Francisco. Bravo, Nate and Shelley!
--Danny Meyer, author of Setting the Table and coauthor of The Union Square Cafe Cookbook

"Within these pages, Shelley and Nate have managed to convey all the warmth, comfort, passion, and deliciousness that is A16. I love it!"
--Suzanne Goin, author of Sunday Suppers at Lucques

"If you have dined at San Francisco's A16 restaurant--which I have many times--you know that few people in America (or Italy, for that matter) know Italian wines better than Shelley Lindgren. Effervescent about the beauty and value of southern Italy's wines, both she and chef Nate Appleman share a celebratory care about food and wine that is perfectly captured here."
--Matt Kramer, Wine Spectator columnist and author of Matt Kramer's Making Sense of Italian Wine

"Reading this book brought back memories of all of the wonderful meals I have had at A16. I think I've eaten just about every dish! More than a collection of terrific recipes, this is a loving look at a great food and wine culture, distilled through the astute sensibilities of Shelley and Nate. Their passion, warmth, and generosity of spirit come through on every page."
--Daniel Patterson, chef and owner of Coi and coauthor of Aroma

"Shelley Lindgren's pioneering wine program at A16 has single-handedly brought recognition to the indigenous grapes of the Mezzogiorno. The commitment to the beauty and simplicity of southern Italian traditions that Lindgren and Appleman show in this volume brings due focus to a region that is the heart and soul of Italian cuisine."
--Joe Bastianich, restaurateur and coauthor of Vino Italiano

"It comes as no surprise that Nate and Shelley's book is as delicious as the food and wine they serve in their highly authentic restaurant. Richly evocative of their source of inspiration, Italy's Mezzogiorno, A16: Food + Wine makes me hungry just turning the pages."
--Paul Bertolli, founder and curemaster of Fra' Mani Handcrafted Salumi

About the Author

NATE APPLEMAN was 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 received the James Beard award for rising star chef.

SHELLEY LINDGREN is the wine director of A16 and SPQR. In 2015, she received the James Beard award for best wine program for her work at A16. She teaches wine classes at the Culinary Institute of America and is the wine instructor at Tante Marie's Cooking School in San Francisco, California.

KATE LEAHY is a writer and the co-author of The Preservation Kitchen, SPQR, Cookie Love, and Burma Superstar. Her work has been recognized by the IACP organization, the Symposium for Professional Wine Writers, and the American Society of Business Publication Editors. She has written for Food52, Epicurious, Chicago Magazine, Time Out, Plate, and shares recipes and stories on her website, kateleahycooks.com

Publisher ‏ : ‎ Ten Speed Press; 1st edition (September 1, 2008)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 1580089070
ISBN-13 ‏ : ‎ 978-1580089074
Item Weight ‏ : ‎ 3.15 pounds
Dimensions ‏ : ‎ 8.78 x 1.3 x 10.23 inches

Best Sellers Rank: #450,469 in Books (See Top 100 in Books)
- #286 in Gourmet Cooking (Books)
- #508 in Italian Cooking, Food & Wine
- #521 in Wine (Books)

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3 star		6%
2 star		2%
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Wonderful Cookbook as expected.

Reviewed in the United States on January 4, 2021

Verified Purchase

I've eaten at A16 and this cookbook has been on my list to add to my cookbook library for some time. I primarily wanted this cookbook for the desserts, specifically, the Chocolate Budino Tartlet with Sea Salt and Olive Oil, which is amazing. The recipes aren't overly complicated, but they're probably not for the beginner. All-in-all, definitely worth adding to your library.

One person found this helpful

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amano

An incredible, beautiful book

Reviewed in the United States on September 30, 2008

Verified Purchase

I've been waiting for this book to come out and it's finally here! I write a food blog about Italian cooking and I absolutely love this beautiful book. A16 is an Italian restaurant in San Francisco which prides itself on cooking authentic food from the Campania region of Italy. It is named after the highway that connects Naples to Puglia, the "A-16". This is the highway from which the owners of the restaurant explored this region of Italy - tasting wines and eating food all along the way.

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. A16 uses a method which replicates this taste - letting the dough proof for 2-3 days (which I'm going to try for our weekly pizza nights at home!)

The recipes in this book range from Antipasti to Desserts, with dishes such as Bruschetta Four Ways, Ricotta Gnocchi, Bucatini with Fava Beans and Pancetta, Chicken Meatballs with Peperonata, Short Ribs alla Genovese, Chard Gratinata with Bread Crumbs and Pistachio and Almond Cake. Each recipe is thoughtfully paired with a wine selection. Nice touch. There are also thoughtful discussions on the techniques of making soffritto, meatballs and fresh pasta.

There is also a comprehensive "Resources" list at the back of the book for hard to find ingredients.

Anyone interested in good food and wine will love this book. The photography is gorgeous.

73 people found this helpful

Helpful

mary

Excellent cookbook!

Reviewed in the United States on June 14, 2019

Verified Purchase

We are fans of this restaurant. Unfortunately we are a 4 hour drive away. I bought this to recreate some dishes for my family. It’s excellent!

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K. McClish

Beautiful photography and great food

Reviewed in the United States on June 18, 2009

Verified Purchase

This book is really gorgeous. I actually have it out on my coffee table. The book is broken into two parts. The first section deals with wine and, to be honest, I've done little more than look at the pictures in this section. The second part is the recipe section. Directions are clear, and many of the ingredients are explained in detail. Some of the ingredients may be hard to find but the photos and descriptions make you curious enough to seek them out. I made the meatballs and marinara and they were absolutely wonderful.

5 people found this helpful

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Keith

A Beautiful Gem

Reviewed in the United States on April 19, 2021

Verified Purchase

What a gem! Wine recommendations from the southern regions of Italy. Food recipes and recommendations. Beautiful photos throughout. It’s like a cerebral vacation!

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Carlene Buccola

Five Stars

Reviewed in the United States on August 21, 2018

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Terrific Amazon Seller, recommended highly!

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Jason P Chiang

Good assortment of recipes. I've owned this book for a year and only make a few of the recipes.

Reviewed in the United States on October 19, 2014

Verified Purchase

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.

One person found this helpful

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Jazz

Awesome

Reviewed in the United States on January 7, 2019

Verified Purchase

Amazing book

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Amazon Customer

Beautiful and inspiring...don't hesitate

Reviewed in the United Kingdom on September 3, 2016

Verified Purchase

We are lucky enough to have a wood oven at home, so are always on the lookout for books that might inspire new dishes. A16 is truly ground-breaking the way it is not just a beautiful cookbook with recipes throughout that you can easily replicate at home, but the way they discuss and provide recommendations on wine pairings is quite inspired and unique.

The book starts with a discussion of southern Italy and the locations along the A16 highway that inspires their restaurant, wine and dishes. There is then a really interesting chapter on southern italian wines, the types of grape and the flavours that help you make choices about what wines you may enjoy. Each recipe then also has a wine recommendation as well to make pairing choices at home even easier.

On to the dishes. We have a good collection of cookbooks at home, many of which we have one or two stapke dishes we go back to, or tweek to experiment. A16 is littered with dishes, covering every course, that you feel you just need to cook at home - the biggest problem is which one to pick first. Recipes themselves are easy to follow, with a brief introduction to the dish and where it came from, with more difficult recipes including step by step photography to help you through the process.

It is so well written and photographed, it is very deserving of its "LACP Book of the Year" award.

Amazon Customer

Perfection in hardback!

Reviewed in the United Kingdom on March 26, 2016

Verified Purchase

A fabulous cookbook for serious cooks but great photography too so a lovely gift for a coffee table

cve

Belles recettes, beaucoup info sur vin également

Reviewed in Canada on December 6, 2018

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Beau livre anglais

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Annie

Excellent recipes

Reviewed in Canada on January 22, 2020

Verified Purchase

Excellent book and recipes. Bought it for myself first a few years ago and now again as a gift.

Sherrybones

A16 Food & Wine

Reviewed in Canada on March 28, 2014

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This book is full of information on wine and food. The recipes are suited to experienced cooks. The recipes I've tried were good.

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