Acclaimed food writer Nancy Jenkins, teams up with her master chef daughter Sara with a unique around-the-seasons cookbook devoted to simple, everyday pasta recipes There are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today, Sara is a highly accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit (including The New Mediterranean Diet Cookbook and Flavors of Tuscany). The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer’s explosion of tomatoes, eggplant, and peppers. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and pasta’s significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food that’s in their pantry all year-round.

The Four Seasons of Pasta

Cookbooks, Food & Wine

Jenkins, Nancy Harmon

Jenkins, Sara

Cooking by Ingredient

Avery

The eating style proven to reduce the risk of heart attack and stroke. “An irresistible invitation to share the healthiest diet in the world. It has one alluring recipe after another, each one fragrant with the fresh aromas of the ingredients I love the most: fish right out of the water, ripe vegetables from open-air markets, herbs from the garden. This book makes an overwhelming argument that the things that taste the best are good for you.” —Alice Waters Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soupwhen autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.

The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health

Cooking Education & Reference

Bantam]

Mediterranean Diet Cookbook

Corgi

For the last twenty-five years, Nancy Harmon Jenkins has spent a good part of her time with her family in the hills of eastern Tuscany in an antique stone-walled farmhouse surrounded by fields, vineyards, and forests of oak and chestnut. Working through the seasons, gardening, marketing, cooking, and sharing food and its lore with Tuscan friends and neighbors, she has developed a deep attachment to the cuisine of the Tuscan countryside, to which she brings a unique perspective as one of this country's foremost food writers. Often imitated but seldom clearly understood outside Italy, Tuscan country cooking is hearty and appealing in its simplicity and its straightforward insistence on fresh, authentic, unadulterated avors--fragrant, homey herbs like parsley, sage, and rosemary; the lush, peppery aromas of newly pressed extra virgin olive oil; the appetizing redolence of farm-raised chickens braising in a wood-fired oven; or spitted pork loin, basted with garlic and wine, roasting on the hearth. Drawing on her extensive firsthand experience, Jenkins has re-created for American cooks and the American table the rustic, robust way of cooking and eating that is the heart of Tuscan life, the avors of Tuscany. Flavors of Tuscany features more than one hundred recipes for the dishes that provide the foundation of Tuscan cuisine. In addition to finding simple instructions for baking the salt-free bread that is more essential than pasta in Tuscan kitchens, cooks will learn the ways that frugal Tuscans use leftover bread in soups like ribollita and in salads like panzanella. There are also recipes for bruschetta and crostini, the delightful bread crusts piled with toppings that are served as antipasti, light meals, and snacks. A garden-fresh array of vegetable recipes ranges from humble potatoes braised with tomatoes or sautÚed with garlic and rosemary to creamy beans stewed with olive oil in a traditional Tuscan fiasco; from elegant spring asparagus with butter-fried eels to a series of sformati, little unmolded puddings of seasonal vegetables that are a favorite Tuscan first course. Handmade eel pastas, gnocchi, polenta, and rice are also savory first courses, often served with robust meat and wild mushroom rag¨s or delicate seafood sauces. More than a cookbook or a recipe collection, Flavors of Tuscany is a celebration of a way of life and an attitude toward food that is as seductive as it is simple. Along with unforgettable sketches of people and places that have appealed to her over the years, Jenkins has included an indispensable section, "When You Go to Tuscany," that includes favorite restaurants and specialty shops. To all this, Jenkins brings her special combination of skills: a journalist's air for anecdote, a historian's passion for the story of the past, and a gifted cook's appreciation of fine traditional food and the people who create it, as well as a deep and abiding love of Tuscany. The result is magic.

Flavors of Tuscany

Regional & International

Broadway Books

An illuminating look at olive oil with 100 recipes from the country’s leading authority on the subject Olive oil is more popular than ever, thanks to its therapeutic and preventative effects in treating different diseases, as well as the growing variety of brands and imports available. Nancy Harmon Jenkins, arguably the leading authority on olive oil and the healthy Mediterranean diet, presents more than 100 dishes that showcase olive oil, ranging from soups to seafood to sauces to sweets. Along with favorites like tapenade and pesto, you’ll find other exciting dishes like North African Seafood Tagine, Oven-Braised Artichokes with Potatoes and Onions, and Quince and Ginger Olive Oil Cake. But this book isn’t just a collection of hearty and healthful recipes; Jenkins also covers the history and culture of olive oil as well as how to buy it and cook with it. A thing of beauty with the stunning photographs of exquisite dishes as well as Jenkin’s own Tuscan olive tree grove, Virgin Territory captures the delights of making and cooking with olive oil.

Virgin Territory: Exploring the World of Olive Oil

Houghton, mifflin, harcourt

Five of the best American chefs specializing in Italian food share their recipes and cooking secrets in this celebration of one of the world's great cuisines. 25,000 first printing.

Chefs of Cucina Amore, The: Celebrating the Very Best in Italian Cooking

Malgieri, Nick

Willinger, Faith

Simone, Joe

West One Hundred Seventy Five

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Books by Jenkins, Nancy Harmon