A Tribute to the food and wine of the Campania Region
By
Nate Appleman and Shelly Lindgren
Book
Review by Ellen Walsh
I
first met Chef Nate Appleman at the Monterey
Bay Sustainable Seafood Conference, where I tasted his
mouthwatering, deeply flavorful Roasted Sardines with Bread
Crumbs, Green Garlic, and Mint. I was inspired to order his
cookbook.
What
I didn't know at the time, was that Nate prepared all his recipes
for his San Francisco based restaurant A16 with
recipes that he discovered while traveling the Campania region
of Southern Italy. A dedicated "student" of the history,
culture, cuisine and oenology of not only Campania, but the other
pockets of culture found along Route A16, the cookbook contains
a collection of Italian seafood, meat and Neapolitan style Pizza
recipes.
You
will find bold, hearty eye catchers, such as Summer Vegetable
Cianfotta, a coarsely cut selection of fresh, roasted vegetables
picked at the height of season, Roasted Butternut Squash with
Pancetta and chiles, a boldly flavored vegetable dish that
leaves you begging for more, and their signature meatball dish
Monday Meatballs, made with pork, beef, proscuitto mixed
with grated grana, and more. Since I sat down and read the cookbook
cover to cover, I can tell you this is only the tip of the iceberg.
The
book makes you want to go the restaurant, and the restaurant makes
you want to get on a plane and go to Southern Italy, where you
will then rent a car and travel the A16 route
yourself.
You
can experience the foods and wine of the Campania region by visiting
Nate Appleman's hugely successful restaurant in San Francisco
called none other than A16.
Here
are just a sampling of his recipes.
Book
Review:
A16:
Food + Wine
Reprinted
with permission from A16: Food + Wine by Nate Appleman
and Shelley Lindgren, Copyright © 2008.
Published
by Ten Speed Press.
Photo
credit: Ed Anderson © 2008
Link
to Amazon.com to buy this book, A16
(click
here)
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