Overview

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- salads (including Radicchio Salad with Green Apple Balsamic Vinaigrette with Walnuts and Grilled Cucumber Salad with Yogurt), bean dishes, Sweet and Sour Squash, Pickled Green Tomatoes with Garlic, Hot Pepper and Mint (a dish that sold out within hours when he offered it at BKLYN Larder), and his legendary roasted potatoes that are crisp and golden on the outside with the creamy consistency of mashed potatoes on the inside. 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.

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9781936941124

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Chris Behr is the Chef of the Rome Sustainable Food Project. His first job after culinary school was at the esteemed A16 in San Francisco. He went on to be chef de cuisine at SPQR, and later worked at BKLYN Larder, where he propitiously met Mona Talbot, who eventually proposed him as sous chef for the Rome Sustainable Food 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 Academy in Rome. She is the photographer of the other cookbooks in the series- Biscotti, Pasta, Verdure, and Zuppe.

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