Biscotti: Recipes from the Kitchen of The American Academy in Rome

Biscotti: Recipes from the Kitchen of The American Academy in Rome

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"We decided early on that our biscotti would be piccolini— small—like a great Roman espresso..."—Mona Talbott

From the innovative kitchen of the American Academy in Rome come 50  authentic, simple recipes for Italian bite-sized cookies, or biscotti. They are divided into five categories—Milk and Wine; Nuts; Honey, Citrus, and Spice; Meringue; and Chocolate. Some are dry and not too sweet—traditional Italian biscotti that are eaten for breakfast with caffè latte or dipped into a glass of vino dolce—others recall medieval and Renaissance kitchens and the influence of the spice trade. Whether chocolate, lemon, pistachio, or simply butter, flour, and sugar, each memorable cookie is infused with the history and conviviality of la cucina romana, Chez Panisse, American childhoods, and international friendships.

Narrated with carefully explained techniques and methods, the recipes have been scaled down for the home kitchen, but may be scaled back up for large-batch cooking in an institutional setting.

About the Authors

After culinary school Mona Talbott 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, consulted for Hillary Clinton and for Bette Midler's New York Restoration Project, and as a chef for Annie Leibovitz. She has written articles and recipes forThe New York Times, Saveur, and Organic Style. She was chosen by Alice Waters to be the Executive Chef of the Rome Sustainable Food Project in 2006.

Mirella Misenti is the pastry cook at the American Academy in Rome.

About the Photographer

Annie Schlechter's clients include The World of Interiors, House Beautiful, The New York Times Magazine, Real Simple, W magazine, Travel & Leisure, and many more. She lived from September 2009 to June 2010 at the American Academy in Rome.

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