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Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project Hardcover – March 25, 2014

4.6 out of 5 stars 12 customer reviews

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food by Joseph Bastianich
An easy-to-use cookbook
Simple ways to make pasta an integral part of a healthy and well-balanced life style--even gluten-free-- the beloved first family of Italian American cooking. Learn more | See related books
$17.91 FREE Shipping on orders with at least $25 of books. Only 9 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

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Editorial Reviews

Review


"Broken into seasons (in order to emphasize the correct vegetables available for each time of year, respectively), this small, colorful volume packs a punch in flavor....If it's a tried and true approach to simple vegetables the reader wants, however, this is the book." -- Publishers Weekly


Praise for other Rome Sustainable Food Project cookbooks


"Dieters, beware: "Biscotti:" a smart little cookbook from the Little Bookroom, is Mephistopheles in cookie form.... With a foreword by Alice Waters, this book is the first of a series of small hardbacks devoted to a single subject that will provide a glimpse into the American Academy in Rome." --Pittsburgh Tribune

"Mona Talbott's Zuppe is smaller than a salad plate, but filled with 50 delicious, simple recipes...The recipes are classic Italian, but with [Mona's] own flair... The deliciousness-to-cheapness ratio of Talbott's recipes will give you a thrill." --Christine Muhlke, The New York Times Book Review   

"Mona Talbott's Zuppe is as much a collection of inspiring Italian soup recipes--like puréed pea with mint--as it is a window into the eco-conscious, seasonal kitchen of the American Academy in Rome." -- T, The New York Times Style Magazine

"Direct from the Alice Waters-revolutionized kitchen of the American Academy in Rome comes this uniquely conceived and designed single-subject cookbook, Zuppe....the small book is a well-curated collection of recipes...and is Chez Panisse alumna Mona Talbott's elegant ode to the simplicity and elegant comfort of making soups for all seasons." -- Vogue.com

About the Author

Christopher Boswell is the Executive Chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP Executive Chef Mona Talbott.
 
Boswell started out as a dishwasher and a prep cook in the small gold rush town of Jackson California. He worked at Stars, Acquarello, and One Market restaurants before moving to Italy for a year to learn authentic Italian rustic cooking. He was then hired by Alice Waters and spent five years at Chez Panisse.
 
Elena Goldblatt moved to her mother’s native Rome when she was 12 years old. A graduate of Yale University, she interned in the Rome Sustainable Food Project kitchen in 2011, then went on to work for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks, Pasta and Contorni.

About the Photographer

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.
 
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Product Details

  • Hardcover: 256 pages
  • Publisher: Little Bookroom; Main edition (March 25, 2014)
  • Language: English
  • ISBN-10: 1936941031
  • ISBN-13: 978-1936941032
  • Product Dimensions: 6 x 0.9 x 7.3 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #81,987 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I have too many cookbooks, but this one will go on my Never Give Away shelf. Fine simple recipes and a very useful introduction and closing section on basics. Highly recommended.
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Format: Hardcover Verified Purchase
Have had non stop successful meals using this book along with rest in the series. Simple, delicious and very healthy Italian cooking. Feel great when I leave the table and look forward to reviewing recipes for next meal! Penelope Rose, San Francisco
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Format: Hardcover Verified Purchase
An excellent book
Use it at least once a week
Very easy recipes and adaptable if you can't get all exact ingredients
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Format: Hardcover Verified Purchase
Very easy to follow recipes, delicious and original preparations. I love it, and use it frequently, along with the other RSFP cookbooks.
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Format: Hardcover Verified Purchase
This book is of very little use unless you need to know how to wash lettuce or cut an orange. The recipes are overly simplified. A lot of Italian words are used and there are many pictures of Italian people and scenery.
It just seems to me that the recipes used too many words and had too many steps for very simple dishes with very few ingredients. For example: Shaved Fennel with Lemon Juice, Parsley and Parmesan. This recipe took one full page and had the facing page filled with a picture of the dish. Basically, Shave fennel, season with salt and pepper, squeeze lemon juice and olive oil over the fennel and garnish with parsley. That took 2 pages? What?
It took another 2 pages for Garden Lettuce Salad. This recipe tells you to wash the lettuce, make a dressing of vinegar, olive oil and salt, then season with salt and pepper. Do I really need a book for this?
Also, the back of the book had basic techniques explained. For example: Peel garlic, rinse capers, peel citrus, wash lettuce, etc. They were right, pretty basic!
There were other recipes with more ingredients, but ended up being just as basic as the two above and I wouldn't have minded so much if I wasn't led to believe the book was, I quote " Every recipe appears simple and is easy to execute, but rises far, far above the fundamental". Really? In what way? Just because they use two dozen words to say, "wash lettuce", it hardly rises far, far above the fundamental.
I guess I'm being harsh and I hate giving bad reviews, but I paid good money for this book and was very excited to receive it. Then to learn the book was just a bunch of pictures and waste of words was very, very disappointing.
I know Italy has to have better recipes than those two above.
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Format: Hardcover Verified Purchase
perfect recipes, and healthy, beautiful pictures, great price, it has de flavour of mediterranean, is a pleasure to read and cook this recipes every season.
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