Just checked in for this week's Weekly Geeks assignment, and am thrilled with the timing and subject matter - cookbooks. Last week's announcement of the International Association of Culinary Professionals cookbook award winners put two additions on my biblio wishlist - A16: Food + Wine by Nate Appleman and Shelley Lindgren and Chanterelle: The Stories and Recipes of a Restaurant Classic by Dave Waltuck and Andrew Friedman.
Many cookbooks I read are checked out of the library because it would be difficult for me to justify the expense of all those I want to peruse especially as my taste in cookbooks runs in the lofty price range. Restaurant inspired cookbooks make me absolutely purr. Many so beautiful, so well-produced as to replicate that feeling of fantasy that makes dining out so magical given the right environment and food. I am not even sure that I want to replicate all of these recipes at home so much as vicariously live (or re-live in the most fortunate circumstances) that dining out experience.
"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." (from the publisher)
10 ounces boneless pork shoulder, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor
10 ounces beef chuck, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor
6 ounces day-old country bread, torn into chunks and ground in a meat grinder or finely chopped in a food processor