Zuppe: Soups from the Kitchen of the American Academy in Rome, the Rome Sustainable Food Project (Hardcover)

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ITEM# 13404301
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ITEM#: 13404301

Mona Talbott was chosen by Alice Waters to be the Executive Chef of the Rome Sustainable Food Project in 2006. Talbott is a mentor to many cooks starting their careers and is a respected teacher, author, and chef. Her 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. She later worked at Eli Zabar's Vinegar Factory and E.A.T. stores in New York and consulted for Hillary Clinton at her home in Chappaqua, New York. In 1999, Talbott began working as a chef for photographer Annie Leibovitz, and in 2004, was hired by Bette Midler's New York Restoration Project to design a children's after-school gardening and cooking program. In 2009, she was selected to be inCOCO: 10 World-leading Masters Choose 100 Contemporary Chefs. She has written articles and recipes forThe New York Times, Saveur, and Organic Style.

Annie Schlechter has been working as a photographer since 1998. She spent from September 2009 to June 2010 living at the American Academy in Rome. Her clients includeThe World of Interiors, House Beautiful, The New York Times Magazine, Real Simple, W magazine,Travel & Leisure, and many more.
Much more than a collection of remarkable soups, Mona Talbott’s Zuppe is also a wise and gentle tutorial on the “the beauty and delicious rewards of frugality” and how the humblest foods can be the most profoundly satisfying. In addition to 50 recipes, Talbott shares approaches and techniques that can change the way a cook thinks about economy, improvisation, and using all the flavors and nutrients inherent in each ingredient.

A Chez Panisse graduate, Talbott was chosen by Alice Waters to be Executive Chef of the innovative Rome Sustainable Food Project at the American Academy in Rome. There, while cooking for the Academy’s creative community of scholars, historians, artists, archaeologists, and architects, Talbott perfected a repertoire of dishes made from local, seasonal, organic ingredients. Central to the menu are soups.

Inspired by the traditions of cucina povera, the so-called “cuisine of the poor” that has been the source of so many brilliant Italian dishes, Talbott’s recipes waste nothing, employ the concept of arrangiarsi (“making do”), and skillfully transform leftovers. And, in another nod to the wisdom and economy of traditional kitchens, she also points out which soups can easily be made into one-dish meals with the addition of a single ingredient such as a poached egg, a piece of grilled toast, or even clams.

Organized seasonally, Zuppe also serves as a practical guide to using the bounty of farmers markets throughout the year.

Specs

ISBN 9781892145970
Genre COOKING / Regional & Ethnic / Italian
Format Hardcover
Pages 177
Publisher Date 2012-04-03 00:00:00.0
Publisher Little Bookroom
Copyright Year 2012
Height 7.25 in
Wdth 6.0 in
Thickness 0.75 in
Unit weight 0.9 lb
Language English
Subtitle Soups from the Kitchen of the American Academy in Rome, the Rome Sustainable Food Project
Audience General/trade
Authors Talbott, Mona
Country of Origin United States

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