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Mona Talbott

Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project Hardcover – Illustrated, April 3, 2012

by Mona Talbott (Author), Annie Schlechter (Photographer)

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Much more than a collection of remarkable soups, Mona Talbott’s Zuppe is also a wise and gentle tutorial on the “the beauty and delicious rewards of frugality” 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 Academy’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 “cuisine of the poor” that has been the source of so many brilliant Italian dishes, Talbott’s recipes waste nothing, employ the concept of arrangiarsi (“making do”), 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.

Print length

180 pages
Language

English
Publisher

Little Bookroom
Publication date

April 3, 2012
Dimensions

6 x 0.65 x 7.35 inches
ISBN-10

9781892145970
ISBN-13

978-1892145970
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Editorial Reviews

Review

"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: purée half of the carrots in a lentil and carrot soup for body and color; infuse olive oil with chili flakes and drizzle over a hearty potato and chickpea soup; blitz some unexpected parsley along with the usual mint, and stir into a pea purée. 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

Mona Talbott was chosen by Alice Waters to be the Executive Chef of the Rome Sustainable Food Project in 2006. Talbott is a mentor to many cooks starting their careers and is a respected teacher, author, and chef. Her first food-related job was working in large reforestation camps in Canada. After culinary school she was hired by Alice Waters to work at Chez Panisse. She later worked at Eli Zabar's Vinegar Factory and E.A.T. stores in New York and consulted for Hillary Clinton at her home in Chappaqua, New York. In 1999, Talbott began working as a chef for photographer Annie Leibovitz, and in 2004, was hired by Bette Midler's New York Restoration Project to design a children's after-school gardening and cooking program. In 2009, she was selected to be in COCO: 10 World-leading Masters Choose 100 Contemporary Chefs. She has written articles and recipes for The New York Times, Saveur, and Organic Style.

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.

Product details

ASIN ‏ : ‎ 1892145979
Publisher ‏ : ‎ Little Bookroom; Illustrated edition (April 3, 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 180 pages
ISBN-10 ‏ : ‎ 9781892145970
ISBN-13 ‏ : ‎ 978-1892145970
Item Weight ‏ : ‎ 14.6 ounces
Dimensions ‏ : ‎ 6 x 0.65 x 7.35 inches

Best Sellers Rank: #1,057,103 in Books (See Top 100 in Books)
- #590 in Soups & Stews Cooking
- #1,094 in Italian Cooking, Food & Wine
- #1,194 in Seasonal Cooking (Books)

Customer Reviews:
47 ratings

Customer reviews

5 star		71%
4 star		18%
3 star		8%
2 star		3%
1 star 0% (0%)		0%

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Top reviews from the United States

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Birdman

A superb collection of seasonal soup favorites from Italy...

Reviewed in the United States on February 6, 2020

Verified Purchase

A superb collection of Italian soups. Some require an ingredient-hunt, but none are over the line.

If it matters: This book encouraged me to buy my first new food processor in years because I couldn't wait to get going with the recipes in this beautifully illustrated collection. Not for the absolute novice, but for anyone with reasonable cooking experience who wants to explore the worlds of zuppe season-by-season.

3 people found this helpful

Helpful

Theresa E. Curry

Cucina Povera

Reviewed in the United States on June 12, 2012

Verified Purchase

At first, I was surprised that the American Academy in Rome would assume that Italians might need their help in preserving time-honored food traditions. This is a subject Italians are famously passionate about. After reading (and cooking from) "Zuppe," a wonderful collection of soups (whose sale benefits the Rome Sustainable Food Project), I understand better what's up. The student-chefs at the American Academy have put together an extraordinary collection of soup ("zuppe") recipes, their patronage -- under the auspices of legendary chef Alice Waters -- offered as a way to show gratitude to their hosts.

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.

That the students come up with their own versions of soups based on the ingredients at hand is no departure from their devotion to conservation, nor is it an insult to the traditional recipe. This is "arrangiarsi," the concept of using whatever you have, and is exactly what makes Italian cooking the best in the world.

If you've never made soup, this would be a great place to start. "Zuppe" is a lovely book, and every recipe has a bonus, a little cooking lesson incorporating the small steps and traditions that build flavor and preserve nutrition. With beautiful photography by Annie Schlechter and a format divided by seasons (they don't exactly correspond to our seasons, so look through them all), Find other cookbook reviews and food stories and photos at [...].

19 people found this helpful

Helpful

Mrs. Monk

Clearly written.

Reviewed in the United States on August 16, 2020

Verified Purchase

Tried one of the soups already, great flavors. Will work may way through the book.

Helpful

Amulet17

Yummy soups for all seasons!

Reviewed in the United States on November 1, 2019

Verified Purchase

This is the time of year for soups in the northeast! Great simple and delicious recipes with clear instructions.

2 people found this helpful

Helpful

Marzig

Cover is Confusing - looks damaged but isn't

Reviewed in the United States on August 30, 2020

Verified Purchase

I accidentally thought that the book cover was damaged due to the "stains" that appear on the back and front. Thank goodness I looked at some reviews ....hopefully I successfully removed my original view....

Reviewed in the United States on May 25, 2012

Verified Purchase

What a delightful little cookbook. It's springtime in California....the farm market was brimming with fresh artichokes, peas,asparagus,and fava beans, so we tried several of her seasonal spring soups. Truly delicious and well-worth the effort. I doubled all the recipes so we have a freezer full of wonderful fresh home-made soups. The recipes are easy to follow and the soups are fresh, tasty, and filling. 5 stars from a home cook.

13 people found this helpful

Helpful

Austen Fan

Nice soup collection!

Reviewed in the United States on May 15, 2015

Verified Purchase

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.

4 people found this helpful

Helpful

Caffeina et Vino

Five Stars

Reviewed in the United States on April 4, 2017

Verified Purchase

This is a great book series - a great read too - hope to get the whole set

Helpful

Top reviews from other countries

susanna bozhkov

Season and soup

Reviewed in the United Kingdom on March 25, 2013

Verified Purchase

This delightful, and delicious, collection of soups is organized by season...when vegetables are fresh, ripe and piled high in the markets of Italy. Mona Talbott writes straightforward and encouraging recipes for the soups that she served when she was cook at the American Academy in Rome. The book's photographs give a glimpse of life at the academy, and the slow food movement in Rome that Ms Talbott championed.

Agnes

Wonderful recipes

Reviewed in the United Kingdom on December 15, 2012

Verified Purchase

The book to bring me through the cold,Scandinavian winter. So many wonderful recipes of hearty, heartwarming soups with lots of legumes, and many of them not requiring additional stock (most of the spring and summer soups call for that, though). I love it.

One person found this helpful

The Sheiks right hand man.

Five Stars

Reviewed in the United Kingdom on September 1, 2014

Verified Purchase

Great buy some fab

SKIP

Five Stars

Reviewed in Canada on March 15, 2017

Verified Purchase

GREAT

C. O'Shaughnessy

Cover design. The stains on the front and back ...

Reviewed in the United Kingdom on October 12, 2014

Verified Purchase

Cover design.

The stains on the front and back of both the dust jacked and the cover appear to be part of the design. I find them quite unfortunate, unpleasing to the eye and totally unaesthetic. Initially, I took them for real stains, complained to the seller, and received a replacement copy; only to discover that the replacement copy had identical stains.

The designer would appear to have a peculiar sense of humour!

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