Zuppe by Mona Talbott - ISBN: 9781892145970
Paperback
Zuppe is a logical second volume in the series of Rome Sustainable Food Project cookbooks-soups are a centerpiece at almost every Academy meal.

Zuppe

Soups from the Kitchen of the American Academy in Rome, the Rome Sustainable Food Project 2

$42.25

  • Paperback

    180 pages

  • Release Date

    15 January 2012

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Summary

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 E…

Book Details

ISBN-13:9781892145970
ISBN-10:1892145979
Author:Mona Talbott
Publisher:Little Bookroom,U.S.
Imprint:Little Bookroom,U.S.
Format:Paperback
Number of Pages:180
Edition:Main
Release Date:15 January 2012
Weight:414g
Dimensions:186mm x 16mm x 153mm
Series:Rome Sustainable Food Project
What They're Saying

Critics 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

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.

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