Rome Sustainable Food Project
The Cookbook Collection
The Little Bookroom publishes five RSFP cookbooks by chefs Boswell, Talbott, and Behr and all are filled with delicious and economical recipes. All five cookbooks are available as the Rome Sustainable Food Project Collection.
Carne: Meat Recipes from the Kitchen of the American Academy in Rome
We are pleased to announce that Carne: Meat recipes from the kitchen of the American Academy in Rome is finally available for sale, just in time for holiday shopping! Written by Chris Behr, head chef at AAR’s Rome Sustainable Food Program (RSFP), Carne is the fifth book in our cookbook series, following Biscotti, Zuppe, Pasta, and Verdure.
Pasta: Recipes from the Kitchen of the American Academy in Rome
Pasta is a behind-the-scenes tutorial into the way that pastas and sauces are made in the renowned kitchen of the American Academy in Rome. Yet: Pasta is much, much more than “how to” book. The recipes, while remaining true to their authentic Italian roots, are unmistakably influenced by Chef Boswell’s time at Chez Panisse, and sparkle with a lightness and purity that one doesn’t normally expect from pasta.
Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome
Organized seasonally, Verdure is a simple and delicious blueprint for home cooks who want to incorporate more vegetables into daily meals. A collection of Italian contorni, or side dishes, many easily stand on their own as a main course for brunch, lunch, or dinner. They also may be served together as a mixed antipasto or to accompany drinks—the recipes in Verdure offer endless possibilities, festive enough for any party, easy enough for every day. Based on a Mediterranean diet, the dishes are healthy and economical. Inspired by traditional Italian cooking and Chef Boswell’s time at Chez Panisse, the recipes are new classics.
Biscotti: Recipes from the Kitchen of the American Academy in Rome
In October of 2010, the RSFP proudly published its first cookbook in a series of books withLittle Book Room, Biscotti: Recipes from the Kitchen of the American Academy in Rome. All profits from sales of the book go to supporting the RSFP Internship Program.
Zuppe: Soups from the Kitchen of the American Academy in Rome
Zuppe is a logical second volume in the series of Rome Sustainable Food Project cookbooks—soups are a centerpiece at almost every Academy meal, and the preparation that perhaps more than any other showcases the produce provided by farmer Giovanni Bernabei, whose farm provides the Academy’s kitchen with an endless source of fresh, organic vegetables that inspire the inventive seasonal menus. The fifty recipes draw from the four traditional categories of Italian soups: those made with water (aqua cotta), with stock (brodo), with cream (veloute), and soups for the evening meal. The recipes are arranged by seasons.