Biscotti: Recipes from the Kitchen of the American Academy in Rome. (Mona Talbott , Mirella Misenti, et al.)

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.