New horizons open for Italian cooking

There isn’t a one-to-one crossover between the Italian dishes served at San Francisco standout SPQR and the recipes its principals, owner/wine director Shelley Lindgren and executive chef Matthew Accarrino, dish out in SPQR: Modern Italian Food and Wine (Ten Speed Press, $35). The spirit is much the same, but the authors tackle a much wider ra

Register to view the full article

Register to view this article

TAGS: Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.