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 range of Italian food and drink than their restaurant’s menu and wine list offer, excellent as each of them are. Their book functions as ...

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