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.
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