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

Christopher Boswell; Elena Goldblatt

Hardcover

ISBN 10: 1936941031 ISBN 13: 9781936941032

Publisher: Little Bookroom, 2014

Synopsis

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. The dining room, ideally a place for Fellows to gather and for disciplines to cross-pollinate, was catered by an outside company whose dreadful food was to be avoided at all costs. But when AAR President Chatfield-Taylor asked Alice Waters to 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.

A year later later, the ideals (local, seasonal, organic, sustainable) were implemented and the kitchen was up and running, with Chez Panisse alums Mona Talbott and Christopher Boswell as chefs. In a matter of days, not only were the Fellows filling the tables at lunch and dinner, they were gathered round the blackboard at 11am, anxiously waiting for the daily menus to be posted. The press wasn t far behind:

In a town where residents talk a lot about food, the new food at the academy quickly became the talk of Rome, and a dinner invitation became a coveted commodity. The New York Times

Seven years later, Verdure is the RSFP s fourth cookbook (following Biscotti, Zuppe, Pasta).  It is perhaps the ideal collaboration among the kitchen and the Academy garden, the artisan producers, and the organic farmers who provide the

About this title

Review:

"plenty of thought-provoking recipes that will really whet your appetite to do more with vegetables than just boil them."

(Choice magazine)

"another in a series of cracking little books"

(Diana Henry)

About the Author:

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.

Christopher Boswell is the executive chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP executive chef, Mona Talbott. He started out as a dishwasher and a prep cook in the small gold-rush town of Jackson, California. After high school, he attended the California Culinary Academy where he received the distinguished Daniel Carlisle Walker Award for culinary excellence. He then went on to work at the restaurants Stars, Acquarello, and One Market before moving to Italy for a year to learn authentic Italian rustic cooking. Boswell then joined Chez Panisse, where he received 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. A graduate of Yale University, she interned in the Rome Sustainable Food Project kitchen in 2011, then went on to work for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks, Pasta and Contorni.

About this edition

• Publisher: Little Bookroom
• Publication date: 2014
• ISBN 10: 1936941031
• ISBN 13: 9781936941032
• Binding: Hardcover
• Number of pages: 244