Italian Cookbook Collection

$73.43 $104.90

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By now, the story of the Rome Sustainable Food Project is well known in culinary circles and beyond: its founding by Alice Waters, its inspired chefs, and the simple, healthy, yet memorable dishes served to the artists and scholars at the American Academy in Rome. At the AAR, daily menus are vegetable-based and grain-laden, but meat is served on special occasions. The dishes are designed to feed a large hungry group, so the recipes are necessarily economical and practical: two virtues that any cook will cherish. 

This collection of five cookbooks includes:

Zuppe: Soups from the Kitchen of the American Academy in Rome
By Mona Talbott; photographs by Annie Schlechter

Much more than a collection of remarkable soups, Zuppe is also a wise and gentle tutorial on “the beauty and delicious rewards of frugality” and how the humblest foods can be the most profoundly satisfying. In addition to 50 recipes, Chef Talbott shares ideas that can change the way a cook thinks about economy, improvisation, and using all the flavors and nutrients inherent in each ingredient. As she comments in the introduction, “Wholesome, egalitarian and economical, soup is the perfect food for our modern lives.”

Pasta: Recipes from the Kitchen of the American Academy in Rome
By Christopher Boswell with Elena Goldblatt; photographs by Annie Schlechter

Even if you haven’t landed one of the coveted internships in the kitchen at the AAR, you can learn how pastas and sauces are made there by cooking your way through Pasta. The 90 recipes are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized in the way Italians think about pasta—not only as fresh or dry, but by the base of the sauces (oil-, tomato-, vegetable-, or egg-and-cheese-based). Yet Pasta is much more than a “how to” book. The recipes, while remaining true to their authentic Italian roots, are unmistakably influenced by Chef Boswell’s time at Chez Panisse, and sparkle with a lightness and purity.

Verdure: Vegetable Recipes from the American Academy in Rome
By Christopher Boswell with Elena Goldblatt; photographs by Annie Schlechter

Organized seasonally, Verdure is a simple and delicious blueprint for home cooks who want to incorporate more vegetables into daily meals. The dishes may be served as side dishes, as main courses, or together as a mixed antipasto: festive enough for any party, easy enough for every day. The more than 80 recipes include roasted asparagus with basil oil, potato salad with celery, capers and black olives, shaved zucchini salad with arugula mint, pine nuts and ricotta salata, as well as basic recipes for croutons, breadcrumbs, aioli, salsa verde, toasted salted almonds, and more.

Carne: Meat Recipes from the Kitchen of the American Academy in Rome
By Christopher Behr; photographs by Annie Schlechter, with a foreword by Tamar Adler

Meat is served at the AAR on special occasions, with a thoughtfulness that provides a practical model for home cooks who aspire to nourish friends and family with healthy food, sustainably sourced. The recipes are suitably celebratory: a spectacular meatloaf stuffed with provolone, prosciutto, and spinach; iconic porchetta, adapted for the home kitchen; a traditional Roman summer stew of chicken, tomatoes, and bell peppers; and more. Chef Behr also includes an entire chapter of his favorite contorni, the fresh and bright vegetable side dishes and salads that pair especially well with meat, including roasted sweet-and-sour squash and red onions with quick-pickled raisins; a radicchio salad with green apple vinaigrette; and the potato recipe that has inspired generations of RSFP interns.

Biscotti: Recipes from the American Academy in Rome
By Mona Talbott and Mirella Misenti; photographs Annie Schlechter, with a foreword by Alice Waters

“We decided early on that our biscotti would be piccolini—small—like a great Roman espresso…" —Chef Mona Talbott

Fifty authentic recipes for Italian bite-sized cookies. Some are dry and not too sweet—traditionally eaten for breakfast with caffè latte or dipped into an after-dinner drink. Sweeter biscotti are infused with chocolate, lemon, pistachio—or simply butter, flour, and sugar—but each cookie is flavored with the history and conviviality of Roman cuisine, Chez Panisse, American childhoods, and international friendships.