Filled with recipes and inspiration taken from Italy’s regional cuisines and wines, SPQR gives insight into what makes SPQR one of San Francisco’s favorite restaurants.

Ever wonder what would happen if you merged traditional American canning with a chef’s technique? The results cover everything from beer jam to a range of sweet-sour preserves.

A16 holds a special place in my memory for being my very first book. The meatball recipes from this cookbook are still some of my favorites, and I will never pass down a glass of Fiano, a white wine from Campania.