- Gebundene Ausgabe: 140 Seiten
- Verlag: Little Bookroom; Auflage: Main (12. Oktober 2010)
- Sprache: Englisch
- ISBN-10: 1892145898
- ISBN-13: 978-1892145895
- Größe und/oder Gewicht: 15 x 1,4 x 18,5 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 88.061 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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Biscotti: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project (Englisch) Gebundene Ausgabe – 12. Oktober 2010
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"...small but comprehensive, comprising 50 mostly traditional recipes for the treats best loved by the Academy's friends, students and workers (the authors are both employed there). Start with almond-cornmeal and work you way through to chocolate-hazelnut." —Charlotte Druckman, Wall Street Journal Weekend
“This book has recipes for all those cookies you tasted if you’ve ever been to Italy or lived there and thought you’d never find again, she says.” —FoxNews.com
“As you'd expect from a book with a foreword by Alice Waters, its recipes are sustainable yet delicious – 50 types of Italian cookies from pine nut and rosemary to honey and cardamom.” —The Observer, The 25 Best Cookbooks of 2010
“Proof that not all biscotti are sweet, super-crunchy half-moons. The bite-sized biscotti here range from dry and lightly sweet — the kind of cookie you'll want to soften with a dip into a caffe latte or a sweet Italian wine like vin santo — to highly sweetened varieties that don't need any liquid pairing.” —American Airlines, AA.com
“Dieters, beware: "Biscotti:" a smart little cookbook from the Little Bookroom, is Mephistopheles in cookie form…. With a forward by Alice Waters, this book is the first of a series of small hardbacks devoted to a single subject that will provide a glimpse into the American Academy in Rome.” —Pittsburgh Tribune
“Biscotti – Recipes from the kitchen of the American Academy in Rome offers a remarkable selection of cookies. The recipes can be made for greater numbers by scaling up the quantities, which makes it an interesting book for those with a crowd to feed and little time. Tastefully executed, this volume would be a well-received gift for any baker, be they novice or passionate expert.” —Mostly Food
“What can be better than a cup of coffee and a biscotti in the morning? That is the premise behind this lovely and mouthwatering book. Author Mona Talbott is the executive chef of the Rome Sustainable Food Project, which was established to create eco-gastronomic, authentic cuisine for the American Academy in Rome, where American cooks create biscotti, a mainstay of Italian sweets.” —June Sawyer, The Chicago Tribune
“Biscotti: Recipes from the Kitchen of The American Academy in Rome is a really charming book and filled with some familiar but mostly unfamiliar recipes.… I could easily see working my through this book, cookie by cookie!” —Amy Sherman, The Epi-Log on Epicurious
"Just in time for Thanksgiving is Mona Talbott's cookbook, Biscotti: Recipes from the Kitchen of the American University in Rome. The protege of Alice Waters consulted on the menus for Secretary of State Hillary Clinton's Chappaqua residence and worked as a private chef for Annie Leibowitz." —Vogue
“For the past four years, Canadian chef Mona Talbott of the American Academy in Rome—and author of the new cookie bible Biscotti—has transformed the institution’s dinner table into a model for sustainable dining.” —Travel + Leisure
“This charmer carefully explains techniques—and a little history—behind the traditional Italian bite-sized cookies served at the Academy’s communal table. A treat to try: biscotti al pistachio.” —Coastal Living
Über den Autor und weitere Mitwirkende
Mona Talbott’s 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 and the Edible Schoolyard program. She later worked at Eli Zabar’s Vinegar Factory and EAT stores in New York. She consulted for Hillary Clinton at her home in Chappaqua, New York. In 1999, Talbott began working for photographer Annie Leibovitz, and in 2004, she was hired by Bette Midler’s New York Restoration Project to design a children’s gardening and cooking program. Since 2007, Talbott has been executive chef at the Rome Sustainable Food Project at the American Academy in Rome. She has published articles and recipes in Saveur, Organic Style, and The New York Times.
Mirella Misenti is the pastry chef at the American Academy in Rome.
Alice Waters, chef, author, Vice President of Slow Food International, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. Waters’s commitment to education led to the creation of The Edible Schoolyard, a model public education program, and the School Lunch Initiative, a national agenda that integrates a nutritious daily lunch and gardening experience into the academic curriculum of all public schools in the United States. She established the Chez Panisse Foundation in 1996 to support the Schoolyard and encourage similar programs that use food traditions to teach, nurture, and empower young people. Her latest book is In the Green Kitchen, available in April, 2010.
Matthew Monteith earned an MFA from the Yale School of Art. He has been a Fulbright Scholar and a fellow at the American Academy in Rome. He lives in New York City.
Annie Schlechter has been working as a photographer since 1998. Her clients include The World of Interiors, Wallpaper, House Beautiful, Real Simple, W magazine, Travel & Leisure, and many more.
Derzeit tritt ein Problem beim Filtern der Rezensionen auf. Bitte versuchen Sie es später noch einmal.
Die Druckqualität ist toll, die Fotos sehr stimmungsvoll und autentisch. Ein tolles und besonderes Geschenk für alle Backfreaks(wenn man es sich nicht selbst sowieso schenken will).
Die hilfreichsten Kundenrezensionen auf Amazon.com
The issue of it being titled “ Biscotti ” has been addressed by so many people that I will not weigh in on it.
To begin, many of the ingredients within the recipes are not pantry items for most Biscotti /cookie bakers in the U.S. (In addition, several of the recipes call for bitter almonds which the recipes acknowledge are not available in the States. It is suggested that apricot or peach kernels be substituted for the bitter almonds. It is my understanding that peach kernels are poisonous since they also contain cyanide. I may be incorrect about that. Anyway, I could not find them. Organic apricot kernels are available from Amazon for about $15.98 for ½ lb.)
I have baked my way through only five (5) of the recipes within the book. The Cantucci di Prato and the Tozzetti Alle Nocciole were delicious and very “pure” tasting. I did need to adjust cooking temperature and cooking time (which the book does caution may be necessary) and I did not permit the logs to cool completely before slicing. (Too many crumbed logs under my belt to follow that advice.)
The dough for Biscotti Regina, when made as directed, would not hold together for me. I was able to save the dough by adding a small splash of ice water but I feel this or some other ingredient/instruction should have been included within the recipe for this contingency. I went over the ingredients and instructions innumerable times. It certainly could have been something I did incorrectly but this really is not a complex recipe and it should have come together easily.
The coup came with the Biscotti di Miele. This recipe, for me, was totally unworkable.. The recipe cautions that you may need to “knead in” the last cup of flour by hand. With two and one half cups of flour remaining to be added, the dough was so stiff that I was afraid I would break my mixer (one of those older indestructible K5A Kitchenaid mixers). I switched to the dough hook. That permitted me to incorporate an additional half cup of flour. I drafted my husband to attempt to knead in the remaining flour. The dough was far to stiff for any additional flour to be added. Once again I reviewed the ingredients and instructions and to the best of my knowledge I did not leave out/add anything not required and I followed the directions.( I should have known better when I saw the texture of the honey with the sugar dissolved in it but I assumed the authors knew better than I did.)
I began re-reading some of the recipes which I had not made. Several of them seemed as though they would yield very stiff (perhaps unworkable) dough. At this juncture, most probably, I will not use these recipes again. I will look forward to someone telling me that they have had good luck with particular recipes. As it is I find this to be a delightfully written book but one which should not be utilized as a recipe book for biscotti.
Regretfully, I am giving it two stars but I would have liked to give it 2 1/2 . (I have not discussed the Cantucci Di Noci E Cannella. The recipe worked.). I am of the opinion that more time should have been spent in “testing” these recipes for the non-professional kitchen. It really is a very frustrating experience to waste time and ingredients (expensive ones).
Hard to obtain some items (farro flour) and lacking photos of many finished cookies.