Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
By Mona Talbott
Photographs by Annie Schlechter
By Mona Talbott
Photographs by Annie Schlechter
Part of Rome Sustainable Food Project
Category: International Cuisine
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$19.95
Apr 03, 2012 | ISBN 9781892145970
Buy the Hardcover:
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Praise
“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
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