Carne
Meat Recipes from the Kitchen of the American Academy in Rome
$40.95
- Hardcover
212 pages
- Release Date
15 October 2016
Summary
Carne is the fifth in the series of cookbooks documenting the renowned farm-to-table meals served by the Rome Sustainable Food Project, founded by Alice Waters, at the American Academy in Rome. Following volumes on biscotti, vegetables, pastas, and soups, this cookbook focuses on Executive Chef Christopher Behr’s favorite subject, meat- beef, lamb, pork, rabbit, and poultry.Chef Behr also offers more than a dozen recipes for side dishes, or contorni, that he serves alongside meat entrees- sal…
Book Details
| ISBN-13: | 9781936941124 |
|---|---|
| ISBN-10: | 1936941120 |
| Author: | Chris Behr, Annie Schlechter |
| Publisher: | Little Bookroom,U.S. |
| Imprint: | Little Bookroom,U.S. |
| Format: | Hardcover |
| Number of Pages: | 212 |
| Edition: | Main |
| Release Date: | 15 October 2016 |
| Weight: | 458g |
| Dimensions: | 185mm x 152mm x 18mm |
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About The Author
Chris Behr
Chris Behr is the Chef of the Rome Sustainable Food Project. His first job afterculinary school was at the esteemed A16 in San Francisco. He went on to be chefde cuisine at SPQR, and later worked at BKLYN Larder, where he propitiously metMona Talbot, who eventually proposed him as sous chef for the Rome SustainableFood Project. In 2014, he became the program’s executive chef.Annie Schlechter is a photographer for publications including The World of Interiors,House Beautiful, The New York Times Magazine, Real Simple, W Magazine, and Travel &Leisure. She spent from September 2009 to June 2010 living at the American Academyin Rome. She is the photographer of the other cookbooks in the series- Biscotti, Pasta,Verdure, and Zuppe.
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