Recipes From the Kitchen of the American Academy in Rome

Book - 2011
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"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. Biscotti is the first book in the series. Each volume, covering a single subject, contains authentic, simple recipes for favorite dishes served at the academy's communal table, narrated with carefully explained techniques and methods-suitable for both the home cook and the institutional kitchen. Our first bite into this book project is a sweet one, focusing on fifty biscotti and dolcetti (cookies and sweets). Subsequent volumes in the series will include muffins and scones; pasta, long and short; vegetables; preserves; and more."
Publisher: New York : The Little Bookroom, c2011
ISBN: 9781892145895
Branch Call Number: 641.5945 Talbott
Characteristics: 135 p. : col. ill. ; 19 cm
Additional Contributors: Misenti, Mirella


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Dec 19, 2017

This feels like a vanity publishing effort, in the sense that it has no other reason to exist. It is a book of cookie recipes. Ignore the Booklist review, which is misleading. There are only 3 biscotti (twice-baked cookie) recipes. The rest cover a wide range, including a number of American recipes such as Snickerdoodles. Nothing seemed that unique; I read the entire book and found it superfluous.
I made one recipe from the book, which did not turn out anything like the picture or description. Perhaps I made a mistake (doesn't happen often when I bake) or possibly there is an error in the recipe. It wasn't worth trying again to see which.
The "sustainable food" aspect of the book is also misleading. Using local food sources is emphasized, but it seems an excuse to gush about their local suppliers. Why write a cookbook for broad distribution that highlights getting food from sources readers' can't access?
If you want good biscotti (twice-baked cookie) recipes, try Ciao Biscotti or one of Maida Heatter's books.


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