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3 Local Warehouse Cooking and Food- Soups and Stews
7 Remote Warehouse Cooking and Food- Italian

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

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

 

Synopses & Reviews

Publisher Comments:

Zuppe is a logical second volume in the series of Rome Sustainable Food Project cookbooks—soups are a centerpiece at almost every Academy meal, and the preparation that perhaps more than any other showcases the produce provided by farmer Giovanni Baernabei, whose farm provides the Academy’s kitchen with an endless source of fresh, organic vegetables that inspire the inventive seasonal menus. The fifty recipes draw from the four traditional categories of Italian soups: those made with water (aqua cotta), with stock (brodo), with cream (veloute), and soups for the evening meal. The recipes are arranged by seasons.

 

The Rome Sustainable Food Project, a program devoted to providing organic, local and sustainable meals for the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott, 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.

About the Author

After culinary school, Mona Talbott 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 and 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. She is the author of Biscotti (available from The Little Bookroom).

 

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. She is the photographer of Biscotti (available from The Little Bookroom in the Rome Sustainable Food Project Cookbook Series).

Product Details

ISBN:
9781892145970
Author:
Talbott, Mona
Publisher:
Little Bookroom
Author:
Schlechter, Annie
Subject:
Italian
Subject:
Cooking and Food-Italian
Subject:
Cooking and Food-Soups and Stews
Series:
Rome Sustainable Food Project
Publication Date:
20120431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
PHOTOGRAPHS
Pages:
180
Dimensions:
7.2 x 5.9 x 0.65 in 0.9188 lb

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Related Subjects

Arts and Entertainment » Photography » Photographers
Cooking and Food » Dishes and Meals » Soups and Stews » General
Cooking and Food » Regional and Ethnic » Italian
Metaphysics » Healing
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Religion » Comparative Religion » General

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