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    Distributor: Penguin Random House Availability: Available On Sale Date:Apr 03, 2012 Carton Quantity:20
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Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
By (author): Mona Talbott Photographs by: Annie Schlechter
9781892145970 Hardcover English General Trade COOKING / Regional & Ethnic / Italian Apr 03, 2012
$25.95 CAD
Active 6 x 7.35 x 0.65 in | 0.94 lb 180 pages PHOTOGRAPHS New York Review Books Little Bookroom
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.

Mona Talbott was chosen by Alice Waters to be the Executive Chef of the Rome Sustainable Food Project in 2006. Talbott is a mentor to many cooks starting their careers and is a respected teacher, author, and chef. Her first food-related job was working in large reforestation camps in Canada. After culinary school she was hired by Alice Waters to work at Chez Panisse. She later worked at Eli Zabar’s Vinegar Factory and E.A.T. stores in New York and consulted for Hillary Clinton at her home in Chappaqua, New York. In 1999, Talbott began working as a chef for photographer Annie Leibovitz, and in 2004, was hired by Bette Midler’s New York Restoration Project to design a children’s after-school gardening and cooking program. In 2009, she was selected to be in COCO: 10 World-leading Masters Choose 100 Contemporary Chefs. She has written articles and recipes for The New York Times, Saveur, and Organic Style.

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.

Author Residence: Rome, Italy

Annie Schlechter has been working as a photographer since 1998. Her clients include The World of Interiors, Wallpaper, House Beautiful, Real Simple, W magazine, Travel & Leisure, and many more. She is the photographer of Biscotti (available from The Little Bookroom in the Rome Sustainable Food Project Cookbook Series).

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

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