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Product Description
Product Description
The Rome Sustainable Food Project, a program devoted to providing organic, local, and sustainable meals for the community of the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott, a Chez Panisse alum, 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. Biscotti is the first of eight to ten small hardcover cookbooks, each based on a single subject. Each volume contains authentic, simple recipes for favorite dishes served at the academy's communal table, narrated with carefully explained techniques and methods-suitable for both the home cook and the institutional kitchen. Our first bite into this book project is a sweet one, focusing on fifty biscotti and dolcetti (cookies and sweets), the specialties of the Sicilian pastry chef, Mirella Misenti. Subsequent volumes in the series will include muffins and scones; pasta, long and short; vegetables; preserves; and more.
About the Author
Mona Talbott's first food-related job was working in large reforestation camps in Canada. After culinary school she was hired by celebrated chef Alice Waters to work at Chez Panisse. Since 2007, Talbott has been executive chef at the Rome Sustainable Food Project at the American Academy in Rome. She has published articles and recipes in Saveur, Organic Style, and The New York Times.
Mirella Misenti is the pastry chef at the American Academy in Rome.
Alice Waters, chef, author, Vice President of Slow Food International, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. Waters’s commitment to education led to the creation of The Edible Schoolyard, a model public education program, and the School Lunch Initiative, a national agenda that integrates a nutritious daily lunch and gardening experience into the academic curriculum of all public schools in the United States. She established the Chez Panisse Foundation in 1996 to support the Schoolyard and encourage similar programs that use food traditions to teach, nurture, and empower young people. Her latest book is In the Green Kitchen, available in April, 2010.
Mirella Misenti is the pastry chef at the American Academy in Rome.
Alice Waters, chef, author, Vice President of Slow Food International, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. Waters’s commitment to education led to the creation of The Edible Schoolyard, a model public education program, and the School Lunch Initiative, a national agenda that integrates a nutritious daily lunch and gardening experience into the academic curriculum of all public schools in the United States. She established the Chez Panisse Foundation in 1996 to support the Schoolyard and encourage similar programs that use food traditions to teach, nurture, and empower young people. Her latest book is In the Green Kitchen, available in April, 2010.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Hardcover
So excited to get this book having read an article about it and wanting to produce some home recipes for a husband born in Rome. Sadly this book is completely let down by sloppy careless editing. The ingredients list is not reflected in the Method. This is retrievable if you are an experienced cook and understand where the missing ingredients should have been added, and what to do if too late. This is made worse by appalling spelling mistakes such as not knowing when to use flower rather than flour and so on.
Having said that, the biscuits I have cooked from this book have been fantastic and I think I will buy more in the forthcoming series.
The editing department of the publishers seem completely unconcerned about the editing errors which is such a shame and they should hang their heads in mortification as non professionals--- especially as the book purports to support the Slow Food movement I believe.
Having said that, the biscuits I have cooked from this book have been fantastic and I think I will buy more in the forthcoming series.
The editing department of the publishers seem completely unconcerned about the editing errors which is such a shame and they should hang their heads in mortification as non professionals--- especially as the book purports to support the Slow Food movement I believe.
1 of 1 people found the following review helpful
Format:Hardcover
I have made some truly delicious biscotti - and some things which really should just be called "biscuits" or even cakes - based on the recipes in this book. But in every case I have had to work out for myself what to do. The book has been very poorly edited. The method is often vague, or omits to mention what to do with one or more of the ingredients, or just doesn't make sense - the best example was being told to mix a set of DRY ingredients to make a soft dough! Cooking times are generally way out. And I pity anyone who tries to use the bizarre American versions of the gramme quantities!
However, if you are prepared to use your experience to work with the ingredients given, then you should get some very authentic tasting biscuits that also look delightful.
A key ingredient, bitter almonds, are actually apricot kernels and can be bought from Julian Greaves (in the UK). They can be blanched by covering in boiling water for a few minutes then popping them out of their skins. I'm also inclined to use a slightly smaller proportion than stated in the recipes as the bitter almond flavour is very strong. But the end result is so much better than using almond essence.
However, if you are prepared to use your experience to work with the ingredients given, then you should get some very authentic tasting biscuits that also look delightful.
A key ingredient, bitter almonds, are actually apricot kernels and can be bought from Julian Greaves (in the UK). They can be blanched by covering in boiling water for a few minutes then popping them out of their skins. I'm also inclined to use a slightly smaller proportion than stated in the recipes as the bitter almond flavour is very strong. But the end result is so much better than using almond essence.
1 of 1 people found the following review helpful
Format:Hardcover
This is a great little book for those who love to bake biscotti and biscuits. I was afraid the measurements would only be in cups as the book comes from an American organisation but they are given in grams so I can follow them perfectly.
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