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.

Chef Behr also offers more than a dozen recipes for side dishes, or contorni, that he serves alongside meat entrées: ...