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" For the scholarly and artistic set, a fellowship with the American Academy in Rome has immeasurable advantages, but arguably chief among the more little-known of those advantages is the food. Despite the ease with which it could get overlooked in Rome, a city already awash in stellar culinary choices, the Academy&amp;#039;s seasonal and organic communal table, piloted by executive chef Mona Talbott, stands out as a hidden gem. Dinner invitations have grown so hotly coveted that the Academy&amp;#039;s Rome Sustainable Food Project has released its secrets in a series of cookbooks. While previous editions in the series covering desserts, pastas, and soups, Verdure (Little Bookroom, $22), the Project&amp;#039;s latest from executive chef Christopher Boswell, tackles vegetables, a staple of the Italian kitchen. The92 recipes arranged seasonally, and the book&amp;#039;s miniature size makes it an ideal companion for maximizing the produce aisle or navigating the Saturday morning farmer&amp;#039;s market. There&amp;#039;s also little to no learning curve here\u2014as intimidating as authentic Italian recipes can be, the success of Verdure&amp;#039;s recipes lies in the art of practiced slicing and dicing as opposed to complicated culinary training. Whether you&amp;#039;re a farmer&amp;#039;s market foodie or just a conscientious cook looking to buy produce in season, Verdure is a valuable addition to any cookbook library. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.townandcountrymag.com/leisure/dining/a2070/verdure-recipes-american-academy-rome/>