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Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project Hardcover – March 25, 2014
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"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
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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Top Customer Reviews
Use it at least once a week
Very easy recipes and adaptable if you can't get all exact ingredients
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.Read more ›
Most Recent Customer Reviews
This series is amazing. The recipes are in some ways similar to those in the Ottolenghi series, but in many ways these are simpler and just as delicious. Read morePublished 9 months ago by Michael Welt
Simple Italian recipes. If you don't like olive oil or garlic, avoid this book!
There are many vegetarian and vegan recipes, and the others can be easily veganized. Read more