Mona Talbott

Mona Talbott's first food-related job was working in large reforestation camps in Canada. After culinary school she was hired by celebrated chef Alice Waters to work at Chez Panisse. Since 2007, Talbott has been executive chef at the Rome Sustainable Food Project at the American Academy in Rome. She has published articles and recipes in Saveur, Organic Style, and The New York Times.

Biscotti - Recipes from the Kitchen of the American Academy in Rome, The Rome Sustainable Food Project By Mona Talbott and Mirella Misenti Foreword by Alice Waters Biscotti is the first of eight to ten small hardcover cookbooks, each based on a single subject. Category: Food and Drink Publisher: Little Bookroom