Zuppe: Soups from the Kitchen of the American Academy in Rome,

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

Much more than a collection of remarkable soups, Mona Talbottâ€™s Zuppe is also a wise and gentle tutorial on the â€œthe beauty and delicious rewards of frugalityâ€ 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 Academyâ€™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 â€œcuisine of the poorâ€ that has been the source of so many brilliant Italian dishes, Talbottâ€™s recipes waste nothing, employ the concept of arrangiarsi (â€œmaking doâ€), 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.

Country	USA
Brand	New York Review Books
Manufacturer	Little Bookroom
Binding	Hardcover
ItemPartNumber	colour photographs throughout
Model	colour photographs throughout
Color	Tan
ReleaseDate	2012-04-03
UnitCount	1
Format	Illustrated
EANs	9781892145970

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

You might also like...