Zuppe Soups from the kitchen of the American Academy in Rome, the Rome Sustainable Food Project

Mona Talbott

Book - 2012

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Subjects
Published
New York : Little Bookroom c2012.
Language
English
Italian
Physical Description
177 p. : col. ill. ; 19 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781892145970
1892145979
Main Author
Mona Talbott (-)
Corporate Author
Rome Sustainable Food Project (-)
Review by Library Journal Reviews

Envisioned by Alice Waters and, until recently, led by chef Talbott, the Rome Sustainable Food Project (RSFP) is a teaching and production kitchen that creates local, organic food for the American Academy in Rome. Like its predecessor, Biscotti, this lovely little hardback pairs 50 of the RSFP's favorite recipes with short headnotes that touch on history, ingredients, and the kitchen's daily activities. VERDICT Cooks with time to soak dried beans, chop fresh produce, and attend to simmering pots will be richly rewarded by these wholesome Italian soups, which make for fabulous leftovers. [Page 97]. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

Source other than Library of Congress.

Review by Publisher Summary 2

Presents fifty traditional Italian recipes for soups, arranged by season, and includes such recipes as spicy carrot soup, Roman egg drop soup, and summer minestrone.

Review by Publisher Summary 3

Presents fifty traditional Italian recipes for soups, arranged by season, and includes such recipes as spicy carrot soup, Roman egg drop soup, and summer minestrone--

Review by Publisher Summary 4

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.