Review
"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
"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
About the Author
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.
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.
