It might have started with my college thesis, which involved studying community cookbooks and going to church bazaars to uncover links between food and identity in America. Ever since then, I’ve been hooked on two worlds: cooking and writing.
My first book, A16 Food + Wine, was published by Ten Speed Press in 2008. The book garnered recognition beyond what any first-time author could imagine. Not only was it honored with the IACP Julia Child/First Book award, but it was also named IACP’s 2009 Cookbook of the Year.
In addition, it was selected as Gourmet‘s cookbook of the month and praised in O, The Oprah Magazine, Entertainment Weekly, Los Angeles Times, Cucina Italiana, and Publishers Weekly. Food & Wine included recipes from the book in its 2009 Best of the Best Cookbook Recipes.
Since A16 Food + Wine came out, I’ve continued working with chefs and food professionals on cookbook projects.
“This is a cook’s cookbook; it deserves a quiet season filled with long chilly nights, the ideal time to enjoy its gutsy dishes.”–Gourmet for A16 Food + Wine
“… make fascinating reading for lovers of Italian food and wine.”– Publisher’s Weekly *starred review* for A16 Food + Wine
“If any book could inspire me to can, it’s this one…To flip through this book is to await every turn of the season and every visit to the farmer’s market to come.” —Time Out Chicago for The Preservation Kitchen
“Geared toward ambitious home cooks and professional chefs, these recipes could inspire the rest of us to fit into one of those categories.” —Chicago Magazine for The Preservation Kitchen
“How often anyone who unwraps SPQR will make Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens is open to debate, but this San Fran restaurant’s take on Italo-inspired California cooking will dazzle the right foodie on your list.” —Cooking Light for SPQR: Modern Italian Food and Wine
“Shelly Lindgren and Matthew Accarrino have composed a book filled with their inspirations based on Italian regional cuisine and wines. It gives us a powerful insight into what makes SPQR one of San Francisco’s favorite restaurants. It makes me wish I lived close by.” —Thomas Keller, The French Laundry, on SPQR: Modern Italian Food and Wine
Currently, I’m working with Heidi Krahling of Insalata’s in San Anselmo on her second book. One day I’ll also write a book of my own.
If you’re curious about what it takes to write a cookbook, drop me a note at kaleahy [at] gmail [dot] com.
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