Biscotti: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project by Mona Talbott and Mirella Misenti

  • Almond cornmeal cookies (Cantucci di Prato) (page 20)

    from Biscotti: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project Biscotti by Mona Talbott and Mirella Misenti

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: almonds; all-purpose flour; anise seeds; Italian anise liqueur; fine cornmeal
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Notes about this book

  • cespitler on November 01, 2012

    May 2011 I am so grateful to Heidi for sharing this book on her blog. Within two weeks of receiving my copy, I made half a dozen recipes and purchased copies to use as gifts. I was thrilled to learn more about the Rome Sustainable Food Project. The images are beautiful, each recipe starts with a brief description of how it developed, and the recipes are foolproof. For a work holiday party, I baked an assortment and was able to produce a beautiful plate of little bites. By the end of the evening, the last few cookies were quietly tucked into someone's purse and I was left with an empty platter. My only real regret is not being able to locate bitter almond. I'll have to start looking for an international source. Please share if you know of one! Thank you, Heidi!

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  • ISBN 10 1892145898
  • ISBN 13 9781892145895
  • Published Oct 12 2010
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher The Little Bookroom

Publishers Text

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.

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