- Author Bio
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.
Publication History: Never before published
Zuppe is the second in a series of small hardcover cookbooks, which feature a single and essential subject in the repertoire of the RSFP’s eco-gastronomic vision. They will eventually be published as a boxed set of paperbacks. The first volume was Biscotti, which was named by The Observer as one of the Top 25 Cookbooks of 2010, and called by Travel+Leisure “The new cookie Bible.” The growing list will include cakes, scones, and muffins; pasta: short and long; beans and grains; and vegetables. It will include US and metric measurements
Each book will contain authentic, simple recipes-narrated with carefully explained technique and method. As the recipes unfold through clear, explanatory text and distinctive photography, this book is simultaneously clean and smart, and aesthetically attractive.
Color photographs and recipes throughout
Arranged by seasons, the 50 recipes draw from 4 categories of soup: those made with water; stock; cream; and soups for the evening meal.
Marketing: Advertising in The New York Review of Books and on the newly launched New York Review of Books website, www.nyrb.com
Online promotions at The Little Bookroom website: www.littlebookroom.com; The Little Bookroom Facebook page; and Twitter
The Rome Sustainable Food Project, a program devoted to providing organic, local, and sustainable meals for the community of the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott, a Chez Panisse alum, and guided by Alice Waters, the menus have given rise to a new, authentic cuisine inspired by la cucina romana, Chez Panisse, and the collective experience of those working in the AAR kitchen.
Publicity: Publicity campaign aimed at national travel magazines, newspaper sections, websites, and blogs
Publicity campaign aimed at food magazines and newspaper sections
Publicity campaign aimed at Italian interest media
"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