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Zuppe: Soups from the Kitchen of the American Academy in Rome , The Rome Sustainable Food Project 2 [Hardcover]

Mona Talbott , Annie Schlechter
5.0 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

3 May 2012 Rome Sustainable Food Project

Zuppe is a logical second volume in the series of Rome Sustainable Food Project cookbooks-soups are a centerpiece at almost every Academy meal, a great favorite of chef Mona Talbott, and the preparation that perhaps more than any other showcases the produce provided by farmer Giovanni Baernabei, the "patron saint" of the RSFP. A disciple of Carlo Linneaus, the father of modern botany, Baernabei's farm provides the Academy's kitchen with an endless source of fresh, organic vegetables-both cultivated and wild-that inspire the inventive seasonal menus. The fifty recipes draw from the four traditional categories of Italian soups: those made with water (aqua cotta), those made with stock (brodo), those made with cream (veloute), and soups for the evening meal. The recipes are arranged by seasons.
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.


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Zuppe: Soups from the Kitchen of the American Academy in Rome , The Rome Sustainable Food Project 2 + Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project + Pasta
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Product details

  • Hardcover: 180 pages
  • Publisher: Little Bookroom (3 May 2012)
  • Language: English
  • ISBN-10: 1892145979
  • ISBN-13: 978-1892145970
  • Product Dimensions: 18 x 15.5 x 1.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 218,997 in Books (See Top 100 in Books)

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Product Description

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.

Annie Schlechter has been working as a photographer since 1998. Her clients include The World of Interiors, Wallpaper, House Beautiful, Real Simple, W magazine, Travel & Leisure, and many more.

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Most Helpful Customer Reviews
5.0 out of 5 stars Season and soup 25 Mar 2013
Format:Hardcover|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.
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5.0 out of 5 stars Wonderful recipes 15 Dec 2012
By Agnes
Format:Hardcover|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.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  17 reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars Cucina Povera 12 Jun 2012
By Theresa E. Curry - Published on Amazon.com
Format:Hardcover|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 [...].
7 of 7 people found the following review helpful
5.0 out of 5 stars Molto Benne!!! 25 May 2012
By Cooking Mom - Published on Amazon.com
Format:Hardcover|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.
5 of 5 people found the following review helpful
3.0 out of 5 stars Womderful recipes, poor editing 7 Jan 2013
By Pen Name - Published on Amazon.com
Format:Hardcover
I started with Pasta e fagioli - and it was delicious. However, a novice would have run into trouble, since theinstructions omit the crucial step of adding water. I guessed how much to add and it worked out. The recipe also didn't say when to remove the aromatics (unchopped celery and onion) from the broth.

Another problem: the index is simply a list of the recipes contained in the book in alphabetical order!
2 of 2 people found the following review helpful
5.0 out of 5 stars Best soup book ever 26 Feb 2013
By scratchcook - Published on Amazon.com
Format:Hardcover
I discovered this gem of a cookbook at a friend's house over a long cold weekend in the snow, could not put it down, and made one of the bean and kale soups that first night. Just looking at the interesting and sometimes unusual combinations of ingredients was exciting. The recipes are arranged by season, which is always helpful to find inspiration and go shopping or match up with whatever is handy in the kitchen. You should expect to find and experiment with soups that are a little different from the usual suspects in cookbooks with a 'Soup' section. For example, a forte of the winter section is the extensive use of different kinds of beans along with leeks and kale varieties. In this book, many soups stand out as really creative dinner party dishes. However, all are really suitable for family meals. In the back, there is a description of the key ingredients, along with some Roman roots. Picture plates are mostly of ingredients, chefs, and the Roman environs related to the cooking school that has inspired the publication... a few more pics of finished dishes would have been good. The just right smallish physical size of the recipe book is great, too, fitting easily on a kitchen bench. Soon, pages in my copy will be well splattered with ingredients of recipes tried out.
1 of 1 people found the following review helpful
5.0 out of 5 stars Good things, small packages 10 May 2013
By Shawna McKeown - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is the best soup cookbook, and the smallest, in my collection. Whether you follow the recipes or just get ideas, you'll get lots of inspiration from this little book.
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