About the book
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.
Editions of Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
- Hardcover
- ISBN 9781892145970
Read an Excerpt
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.
Frequently Asked Questions
What is Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project about?
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.
What core themes, tropes, or subjects are explored in Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project?
You can read an official preview of the few pages here https://www.book2look.com/book/9781892145970
Is Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project part of a series, and can it be read as a standalone?
Yes it is a part of series Rome Sustainable Food Project
Who is/are the Author/s of the book Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project?
Mona Talbott
Who is the Publisher of the book Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project?
New York Review Books
What are the ISBN numbers for the physical and digital editions?
Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project is available as hardcover(ISBN 9781892145970)
Where can I buy Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project online or support local independent bookshops?
You can buy Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project from below
Where can I buy Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project?