Biscotti: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project (Hardcover)
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,...
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. Waterss 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.
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.
|Genre||COOKING / Regional & Ethnic / Italian|
|Publisher Date||2010-10-12 00:00:00.0|
|Unit weight||0.75 lb|
|Subtitle||Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project|
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