From The Little Bookroom
VerdureVegetable Recipes from the Kitchen of the American Academy in Rome
By Christopher Boswell, with Elena Goldblatt; photographs Annie Schlechter
Each day, the kitchen at the American Academy in Rome prepares a buffet lunch and a seated dinner for the artists and scholars in residence there; of the fifty-two different dishes served weekly, most are purely vegetarian or vegetable-based. Eighty-five of the most popular are brought together in Verdure.
Organized seasonally, Verdure is a simple and delicious blueprint for home cooks who want to incorporate more vegetables into daily meals. A collection of Italian contorni, or side dishes, many easily stand on their own as a main course for brunch, lunch, or dinner. They also may be served together as a mixed antipasto or to accompany drinks—the recipes in Verdure offer endless possibilities, festive enough for any party, easy enough for every day. Based on a Mediterranean diet, the dishes are healthy and economical. Inspired by traditional Italian cooking and Chef Boswell’s time at Chez Panisse, the recipes are new classics.
Verdure is the fourth in a series of cookbooks that brings together favorite dishes served at the American Academy in Rome. Each cookbook features an essential subject in the repertoire of the Rome Sustainable Food Project.
About the Authors & Photographer
Christopher Boswell succeeded Mona Talbott as Executive Chef of the RSFP. Boswell joined the RSFP when the program was established in 2006, when he was chosen by Alice Waters to work with Talbott. He started out as a dishwasher and a prep cook in the small gold rush town of Jackson, California. He worked at Stars, Acquarello, and One Market restaurants before moving to Italy for a year to learn authentic Italian rustic cooking. He then hired joined Chez Panisse and spent five years of intensive training under Alice Waters and her brigade of distinguished chefs.
Elena Goldblatt moved to her mother’s native Rome when she was 12 years old and has been drawn back ever since. She graduated from Yale University in 2010 and was an intern in the Rome Sustainable Food Project kitchen in 2011. She has worked for author and journalist Mark Bittman at The New York Times and for Monica Larner at The Wine Advocate. Elena has collaborated with Chef Christopher Boswell on the RSFP cookbooks Pasta and Verdure.
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.