The Revolutionist by Robert Littell
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 AR 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.The Company, a New York Times bestseller, is one of Robert Littell's many works. He is a former Newsweek journalist who now lives in France.
| SKU | Unavailable |
| ISBN 13 | 9780143116554 |
| ISBN 10 | 014311655X |
| Title | The Revolutionist |
| Author | Robert Littell |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Group |
| Year published | 2009-12-29 |
| Number of pages | 467 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |