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Zuppe: Soups from the Kitchen of the American Academy in Rome, The Rome Sustainable Food Project Hardcover – April 3, 2012
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"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
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.
More About the Author
Top Customer Reviews
I've always believed that soup could be part of the answer to some of the problems closer to home, as budgets shrink and people begin to show the damaging effects of a national diet that fails to nourish in any sense. Trendy and precious, the ongoing coverage of high-end specialty food and restaurants is not the answer. Rather, I agree with chef Michael Ruhlman that the world is simply better when we cook at home. Soups -- traditionally based on vegetables and grains, or meat products that would be otherwise thrown away -- is an extremely cost-effective way to put lots of flavor and satisfaction on your table every night.
Few of us would go as far to reclaim otherwise wasted ingredients as they do in the kitchen of the American Academy, where fennel tops, usually cut from the fennel bulb and thrown away, are used in a amazingly flavorful potato and fennel soup. This is a demonstration of "cucina povera," a reference to a possibly impoverished kitchen, but also used as a kind of compliment to signal that a thrifty cook has been at work.Read more ›
Another problem: the index is simply a list of the recipes contained in the book in alphabetical order!
All the RSFP recipes are rooted in la cucina povera, “the food of the poor,” a style of simple, wholesome, and wonderfully flavorful cooking that developed centuries ago in the agricultural communities of Italy. The recipes are healthy and economical, and will quickly become go-to dishes for everyday meals as well as special occasions—the spirit of la dolce vita inspires all of the RSFP cookbooks. Gorgeous photos by Annie Schlechter illustrate the recipes, and allow readers a glimpse into the kitchen, dining room, and garden of the American Academy in Rome.
Whether you’re interested in vegetable dishes, soups, pasta, or something sweet, take advantage of our 30% discount on Verdure, Zuppe, Pasta, and Biscotti. The set of all four books—a memorable gift—is available at 40% off.
Three years ago I found this an inspirational book, which encouraged me to make soup on the spur of the moment, quicker and better than the ones I bought in cans or even frozen from the fancy Market Basket here in Franklin Lakes. It continues to inspire; last night I made a soup with approximately the following ingredients:
One celery stalk
One half small onion
One garlic clove
Half cup diced tomatoes
Sprinkle of quinoa -- maybe quarter of a cup
Enough vegetable stock to cover
Some spices -- Better Than Bouillon Chicken Base 8 oz and ...Read more ›
Most Recent Customer Reviews
This is my favorite series of cookbooks: simple Italian recipes made with fresh ingredients. Everything I've made so far is easy and delicious.Published 7 months ago by Michael Welt
Nicely written- love the small compact size of these books. I made the ribolitta (yummy) and the tomato soup and both were easy to prepare and tasty.Published 8 months ago by Austen Fan
Fabulous. Even if you never cook a recipe, it's delightful to read. There are lots of tips for new cooks and reminders for the more experienced. Read morePublished 16 months ago by BC
LOVED GETTING INTO THIS COOKBOOK ON SOUP. HEALTHY, HEALING AND EASY TO FOLLOW. A GREAT VARIETY OF FABULOUS ITALIAN AMERICAN SOUPS. YUM!!!!!!!!Published 17 months ago by Operaman
WHAT ELSE COUNTS.
It has been a mainstay on my menus since I was ten....in 1930!
any KIND of soup.
This book has it all.
This has been a terrific book. Have made several tasty, nutritious and unusual soups. Really flavorful dinners. Read morePublished on October 10, 2013 by jp010038
Small but packed with great soup recipes - all healthy ones. So many of these make a full meal in a bowl.Published on August 9, 2013 by Troy Riley