Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

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Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project by Christopher Boswell
Hardcover $22.00

Mar 25, 2014 | 256 Pages

  • Hardcover $22.00

    Mar 25, 2014 | 256 Pages

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Praise


“Broken into seasons (in order to emphasize the correct vegetables available for each time of year, respectively), this small, colorful volume packs a punch in flavor….If it’s a tried and true approach to simple vegetables the reader wants, however, this is the book.” Publishers Weekly


Praise for other Rome Sustainable Food Project cookbooks


“Dieters, beware: “Biscotti:” a smart little cookbook from the Little Bookroom, is Mephistopheles in cookie form…. With a foreword by Alice Waters, this book is the first of a series of small hardbacks devoted to a single subject that will provide a glimpse into the American Academy in Rome.” —Pittsburgh Tribune

“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… 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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