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

Mona Talbott

ISBN 10: 1892145979 / ISBN 13: 9781892145970

Editore: Little Bookroom, 2012

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Ausreichend/Acceptable: Exemplar mit vollständigem Text und sämtlichen Abbildungen oder Karten. Schmutztitel oder Vorsatz können fehlen. Einband bzw. Schutzumschlag weisen unter Umständen starke Gebrauchsspuren auf. / Describes a book or dust jacket that has the complete text pages (including those with maps or plates) but may lack endpapers, half-title, etc. (which must be noted). Binding, dust jacket (if any), etc may also be worn.

Codice articolo M01892145979-B

Dati bibliografici

• Titolo: Zuppe: Soups from the kitchen of the American Academy in Rome, The Rome Sustainable Food Project
• Editore: Little Bookroom
• Data di pubblicazione: 2012
• Lingua: Inglese
• ISBN 10: 1892145979
• ISBN 13: 9781892145970
• Rilegatura: Rilegato
• Condizione: acceptable

Descrizione articolo

Riassunto

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.

Informazioni sull'autore

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 in COCO: 10 World-leading Masters Choose 100 Contemporary Chefs. She has written articles and recipes for The 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 include The World of Interiors, House Beautiful, The New York Times Magazine, Real Simple, W magazine, Travel & Leisure, and many more.