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SPQR: Modern Italian Food and Wine Hardcover – October 16, 2012
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Frequently Bought Together
Featured Recipes from SPQR: Modern Italian Food and Wine
—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.”
Top Customer Reviews
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.
Most Recent Customer Reviews
Some really great creative ideas here, and excellent background info on food and wine from the different regions.Published 10 months ago by Amicirichard
This is a gift for someone else. The book is in mint condition and I received it quickly. Food is good.Published on December 21, 2013 by James Musladin
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...DavePublished on September 1, 2013 by Amazon Customer
Having traveled Italy, I found this book full of interesting recipes, wine pairings, and general information. Great photos throughout the book.Published on May 9, 2013 by D. Maust
This cookbook is beautiful: flip through it's pages once and take a trip to Italy. Flip through a second time and pick out what to make for dinner.Published on January 7, 2013 by A. B.
This book inspired me to cook some amazing food. I recommend it to those looking to cook things you didn't think you couldPublished on December 24, 2012 by Stephany