Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
, by Talbott, Mona; Schlechter, AnnieNote: Supplemental materials are not guaranteed with Rental or Used book purchases.
- ISBN: 9781892145970 | 1892145979
- Cover: Hardcover
- Copyright: 4/3/2012
Zuppe is a logical second volume in the series of Rome Sustainable Food Project cookbooks-soups are a centerpiece at almost every Academy meal, and the preparation that perhaps more than any other showcases the produce provided by farmer Giovanni Baernabei, whose farm provides the Academy#x19;s kitchen with an endless source of fresh, organic vegetables that inspire the inventive seasonal menus. The fifty recipes draw from the four traditional categories of Italian soups: those made with water (aqua cotta), with stock (brodo), with cream (veloute), and soups for the evening meal. The recipes are arranged by seasons. The Rome Sustainable Food Project, a program devoted to providing organic, local and sustainable meals for the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott, and guided by Alice Waters, the menus have given rise to a new, authentic cuisine, inspired by la cucina romana, Chez Panisse, and the collective experience of those working in the AAR kitchen.