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

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives &amp; Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available. The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond

Fox, Mindy

Cooking Education & Reference

Rux Martin/Houghton Mifflin Harcourt

Offering the unusual perspective on the softness and sweetness to be discovered in the Zen path., which has long been associated with formality and even harshness, this book includes the traditional rigor of Zen practice, but is balanced and eased with ever-growing compassion for the self and for the suffering caused by the delusion that we are separate from all that is.

Sweet Zen: Dharma Talks from Cheri Huber

Religion & Spirituality

Buddhism

Present Perfect Books

A personal account of one woman's spiritual journey, this memoir examines what happens when a talented female teacher takes the masculine assumptions of Zen practice and turns them inside out. Setting out as a young woman to learn from Asian teachers, the author met with formidable masters and struggled diligently to learn meditation. Only after meeting Cheri Huber did she begin to understand and internalize the tenets of Zen Buddhism. Discussion of belief and practice blends with an unflinching frankness about personal difficulties, the honest search for growth, and revealing interactions between student and teacher.

This Side of Nirvana: Memoirs of a Spiritually Challenged Buddhist

Keep It Simple Books

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet with 20-25 recipes that offer ingenious new ways to cook our favorite ingredients. Each 48-page 4.5 x 7.5” book is printed domestically on textured cover paper and colored paper interior with a staple binding. All of Short Stack’s covers and illustrations are original artwork. Short Stack Editions PROSCIUTTO DI PARMA: One of the world's most vaunted ingredients, prosciutto di Parma is also a surprisingly versatile kitchen staple. In this edition, chef Sara Jenkins teaches us how to use this delicious ham in dishes that travel far beyond Italy's borders, from tacos to grits and more.

Prosciutto di Parma (Short Stack)

Short Stack Editions

Stardust Baby is based on true family stories obviously embellished for fictional enjoyment. Each chapter is a mini-story incorporating a life lesson expressing the human condition such as empathy, appreciation, respect, fear, trust, safety, love, and finally letting go. Each chapter ends with questions to engage readers to think, ponder and relate to their own life, encouraging them to be part of the story

Stardust Baby

Children's Books

Animals

Grosvenor House Publishing Limited

The Buddha actively promoted spiritual friendship, calling it “the whole of the spiritual life,” yet much of Buddhist practice is spent meditating in solitude and silence. Hello at Last charts one woman’s exploration of this apparent contradiction. The author shares practices representing a variety of traditions, all aiming to soften the walls of self and dispel the illusion of separateness.
 Sara Jenkins is a writer and editor and a student of the Zen teacher Cheri Huber.

Hello At Last: Embracing the Koan of Friendship & Meditation

Health, Fitness & Dieting

Alternative Medicine

Windhorse Publications

Fair Winds Pr

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