Verdure
Subtitle: vegetable recipes from the kitchen of the American Academy in Rome
By: by Christopher Boswell with Elena Goldblatt ; photogrphy by Annie Schlechter
Contributors: Goldblatt, Elena
Publisher: The Little Bookroom
Published: 2014
Language: eng
Number of pages: 253
ISBN-13: 9781936941032
Subjects: American Academy in Rome; Cooking (Vegetables); Italian Cooking; American Cooking
Description: "Until 2007, a fellowship at the American Academy in Rome--arguably, the most prestigious prize awarded to archaeologists, painters, architects, scholars, and artists--had one huge drawback: the food. When AAR President Adele Chatfield-Taylor asked Alice Waters for help, Waters famously responded, "That depends. What do you want, better food--or a revolution?" Fatefully and without hesitation, Chatfield-Taylor replied, "A revolution." And a revolution was ignited. Seven years later, Verdure is the RSFP's fourth cookbook (following Biscotti, Zuppe, and Pasta). It is perhaps the ideal collaboration among the kitchen and the Academy garden, the artisan producers, and the organic farmers who provide the impeccable raw ingredients used in each dish. Its ninety-two recipes are arranged seasonally. The RSFP kitchen feeds a group, so frugality is a consideration: beans, grains, and greens take a starring role, and maximizing flavor is paramount. Every recipe appears simple and is easy to execute, but rises far, far above the fundamental"--
Notes: Includes bibliographical references and index.