Carne: Meat recipes from the kitchen of the American Academy in Rome
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Carne: Meat recipes from the kitchen of the American Academy in Rome
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.
The Italian food of the Jersey shore is near and dear to Chef Behr’s heart, and when he’s homesick he cooks those iconic dishes, from meat loaf to short ribs, although his versions reflect his experiences in California, New York, and Rome—they’re lighter than the classic version but nonetheless deliver all their robust satisfaction.
