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Verdure
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About the Author

ANNIE SCHLECTER has been working as a photographer since 1998. She spent from September 2009 to June 2010 living at the American Academy in Rome. Her clients include The World of Interiors, House Beautiful, The New York Times Magazine, Real Simple, W magazine, Travel & Leisure, and many more. CHRISTOPHER BOSWELL is the Executive Chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP Executive Chef Mona Talbott. Boswell started out as a dishwasher and a prep cook in the small gold rush town of Jackson California. He worked at Stars, Acquarello, and One Market restaurants before moving to Italy for a year to learn authentic Italian rustic cooking. He was then hired by Alice Waters and spent five years at Chez Panisse. ELENA GOLDBLATT moved to her mother's native Rome when she was 12 years old. A graduate of Yale University, she interned in the Rome Sustainable Food Project kitchen in 2011, then went on to work for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks, Pasta and Contorni.

Reviews

"plenty of thought-provoking recipes that will really whet your appetite to do more with vegetables than just boil them." Choice magazine "another in a series of cracking little books" -- Diana Henry

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