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BOOKS ON TOUR!
Events for Virgin Territory
and The Four Seasons of Pasta.
Thursday, November 12
Sara and Nancy at De Gustibus, the great cooking school at Macy’s in New York.
More information and sign-ups HERE
Monday, November 16
Nancy and Sara again for an evening class with our old friend Ana Sortun, at her splendid Sofra Bakery and Café, 1 Belmont Street in Cambridge; more info HERE:
Saturday, Nov. 21 – Sunday, Nov. 22:
The mother-daughter team splits up, with Nancy off to the Miami Book Fair, billed as the greatest book fair in the U.S. She’ll be talking about her work on Saturday afternoon and demo-ing and answering questions on Sunday. More about this amazing series of events HERE.
That same weekend, Sara will be way out in the Pacific Northwest, playing in the kitchen of her great friend Cathy Whims of Nostrana, which incidentally has just celebrated its tenth anniversary. That’s nostrana.com or 1401 S. E. Morrison in The Other Portland.
And then it’s Thanksgiving, and do remember, amidst all the festivities, that no less an authority than Calvin Trillin has always asserted that the main course at the first Thanksgiving truly was pasta alla carbonara. You’ll find a recipe in The Four Seasons of Pasta!
ORDER “VIRGIN TERRITORY”
"This is the definitive book on olive oil, and one that should change the way you shop.”
-- Amanda Hesser, co-founder of Food52.com and author of The Essential New York Times Cookbook
"Virgin Territory is smart, fun to read, and relevant--thank you Nancy, once again, for such good work.”
-- Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone
“Nancy Harmon Jenkins is the leading American authority on olive oil. No doubt about it."
-- Arthur Schwartz, author of Naples At Table and The Southern Italian Table
You can order “The Four Seasons of Pasta” at the following stores:
What Mario Batali said about "The Four Seasons of Pasta: "The Jenkinses are a treasure of Italian cooking in America. They are bastions of all that is good: simplicity, freshness and harmony. This new collection strips the philosophy to its most basic elements: dressing pasta based on what is fresh and what will settle your soul. I’ll be using it as a calendar." Chef Mario Batali
What Chef Alice Waters said about our book: “Every time Nancy writes a book it is an inspiration, because she goes into each subject with such enthusiasm and depth. And Sara is a wonderfully talented and intuitive chef. It is no surprise, then, Nancy and Sara have together created a beautifully approachable book that captures the vibrancy, traditions and remarkable versatility of pasta.” Chef Alice Waters