Biscotti: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project (Hardcover)
 
Save for Later
Want to know when you'll get it? Go

What is “Estimated Delivery Date?”

This is an approximate delivery date and is not a guarantee. Delivery estimates are available only for select items to be delivered in the contiguous United States, excluding APO/FPO addresses and PO boxes. Your final shipping cost will be available at checkout.

OverstockTM MasterCard®

Get up to 8% rewards on your purchases.
No Payments & No Interest on orders over
$150 if you pay in full within 6 months.
Learn More ›
No Payments & No Interest on orders over
$150 if you pay in full within 6 months.
Learn More ›

Biscotti: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project (Hardcover)

Today $12.63
Item #: 12542735
Moderate Sellout Risk
    The Rome Sustainable Food Project, a program devoted to providing organic, local, and sustainable meals for the community of the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott,......more

People Who Viewed This Viewed

Sponsored Links What's This?

The Rome Sustainable Food Project, a program devoted to providing organic, local, and sustainable meals for the community of the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott, a Chez Panisse alum, and guided by Alice Waters, the menus have given rise to a new, authentic cuisine inspired by la cucina romana, Chez Panisse, and the collective experience of those working in the AAR kitchen. Biscotti is the first book in the series. Each volume, covering a single subject, contains authentic, simple recipes for favorite dishes served at the academy’s communal table, narrated with carefully explained techniques and methods–suitable for both the home cook and the institutional kitchen.

Our first bite into this book project is a sweet one, focusing on fifty biscotti and dolcetti (cookies and sweets). Subsequent volumes in the series will include muffins and scones; pasta, long and short; vegetables; preserves; and more.

Mona Talbott’s first food-related job was working in large reforestation camps in Canada. After culinary school she was hired by Alice Waters to work at Chez Panisse and the Edible Schoolyard program. She later worked at Eli Zabar’s Vinegar Factory and EAT stores in New York. She consulted for Hillary Clinton at her home in Chappaqua, New York. In 1999, Talbott began working for photographer Annie Leibovitz, and in 2004, she was hired by Bette Midler’s New York Restoration Project to design a children’s gardening and cooking program. Since 2007, Talbott has been executive chef at the Rome Sustainable Food Project at the American Academy in Rome. She has published articles and recipes in Saveur, Organic Style, and The New York Times.

Mirella Misenti is the pastry chef at the American Academy in Rome.

Alice Waters, chef, author, Vice President of Slow Food International, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. Waters’s commitment to education led to the creation of The Edible Schoolyard, a model public education program, and the School Lunch Initiative, a national agenda that integrates a nutritious daily lunch and gardening experience into the academic curriculum of all public schools in the United States. She established the Chez Panisse Foundation in 1996 to support the Schoolyard and encourage similar programs that use food traditions to teach, nurture, and empower young people. Her latest book is In the Green Kitchen, available in April, 2010.

Matthew Monteith earned an MFA from the Yale School of Art. He has been a Fulbright Scholar and a fellow at the American Academy in Rome. He lives in New York City.

Annie Schlechter has been working as a photographer since 1998. Her clients include The World of Interiors, Wallpaper, House Beautiful, Real Simple, W magazine, Travel & Leisure, and many more.

Author:
Talbott, Mona
Genre:
COOKING / Regional & Ethnic / Italian
Audience:
General/trade
Format:
Hardcover
Pages:
135
Language:
English
Publisher:
Little Bookroom
Publish Date:
10/12/2010
Copyright Year:
2011
ISBN:
9781892145895
Height:
7.75 in
Wdth:
6.0 in
Thickness:
0.75 in
Unit weight:
0.75 lb
Was this product information helpful?
Yes No
Thank you for your feedback.
 
 
 
Thank you. Your feedback will help us create the best experience for our customers.

There are currently no product reviews for this product.

Be the first to write a review

Overstock.com values your opinion. Please take a moment and share what you like or don't like about a product.

Product Q&A

Ask a Question

Be the first to ask a question about this product.
Shipping:

This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *

Standard Return Policy:

Items must be returned in new or unused condition and contain all original materials included with the shipment. More details

FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

* For your safety, some orders go through our loss prevention department. If we select your order for this process, we will immediately notify you that there may be up to a 3-day delay on your order.

** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

Buy Now with Bitcoin Learn More