Synopses & Reviews
"Produced by the American Academy in Rome to highlight the cuisine of the school's locale, Boswell's fourth title in the Rome Sustainable Food Project series (after Biscotti, Zuppe, and Pasta) focuses solely on the vegetables available to the Italian consumer. Broken into seasons (in order to emphasize the correct vegetables available for each time of year, respectively), this small, colorful volume packs a punch in flavor. Each ingredient is simple and fresh, but is employed in just the right manner and at the right time to maximize its contribution to the dish. The 'Leek, Beet & Fennel Salad with Creamy Mustard Dressing' in winter employs four ingredients to create wallop in the mouth. In spring, readers can look to the 'Roman-Style Spring Vegetable Stew' to find a hearty soup culled from simple produce. Similarly,'Roman-Style Cauliflower' in winter and 'Tuscan-Style Bread Salad' in summer employ few ingredients to create tasty meals. The combinations and possibilities from a seemingly small choice of ingredients can help spruce up even the most jaded eater's palate. Of course, the downside to a cookbook like this is that it features almost no recipes with anything but vegetables, carnivores be warned. If it's a tried and true approach to simple vegetables the reader wants, however, this is the book. With color photos. (Apr.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
is the Executive Chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP Executive Chef Mona Talbott.
Boswell started out as a dishwasher and a prep cook in the small gold rush town of Jackson California. He worked at Stars, Acquarello, and One Market restaurants before moving to Italy for a year to learn authentic Italian rustic cooking. He was then hired by Alice Waters and spent five years at Chez Panisse.
Elena Goldblatt moved to her mother’s native Rome when she was 12 years old. A graduate of Yale University, she interned in the Rome Sustainable Food Project kitchen in 2011, then went on to work for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks, Pasta and Contorni.
About the Photographer
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 include The World of Interiors, House Beautiful, The New York Times Magazine, Real Simple, W magazine, Travel & Leisure, and many more.