Carne: Meat recipes from the kitchen of the American Academy

Carne: Meat recipes from the kitchen of the American Academy in Rome

Carne is the fifth in the series of cookbooks documenting the renowned farm-to-tableÂ meals served by the Rome Sustainable Food Project, founded by Alice Waters, atÂ the American Academy in Rome. Following volumes on biscotti, vegetables, pastas, and soups, this cookbook focuses on Executive Chef Christopher Behrâ€™s favorite subject,Â meat: beef, lamb, pork, rabbit, and poultry.

Chef Behr also offers more than a dozen recipes for side dishes, or contorni, that heÂ serves alongside meat entrÃ©es: salads (including Radicchio Salad with Green AppleÂ Balsamic Vinaigrette with Walnuts and Grilled Cucumber Salad with Yogurt), beanÂ dishes, Sweet and Sour Squash, Pickled Green Tomatoes with Garlic, Hot PepperÂ and Mint (a dish that sold out within hours when he offered it at BKLYN Larder),Â and his legendary roasted potatoes that are crisp and golden on the outside with the
creamy consistency of mashed potatoes on the inside.

The Italian food of the Jersey shore is near and dear to Chef Behrâ€™s heart, and whenÂ heâ€™s homesick he cooks those iconic dishes, from meat loaf to short ribs, although hisÂ versions reflect his experiences in California, New York, and Romeâ€”theyâ€™re lighterÂ than the classic version but nonetheless deliver all their robust satisfaction.
Country USA
Brand New York Review Books
Manufacturer Little Bookroom
Binding Hardcover
ItemPartNumber 9781936941124
Color Multicolor
ReleaseDate 2016-10-11
UnitCount 1
EANs 9781936941124

Country	USA
Brand	New York Review Books
Manufacturer	Little Bookroom
Binding	Hardcover
ItemPartNumber	9781936941124
Color	Multicolor
ReleaseDate	2016-10-11
UnitCount	1
EANs	9781936941124

Carne: Meat recipes from the kitchen of the American Academy in Rome

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