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BOOKS ON TOUR!
Events for Virgin Territory
and The Four Seasons of Pasta.
January 7 - two events in Simbsbury, Connecticut
2 – 4 p.m., Simsbury Public Library, 725 Hopmeadow Street; afternoon talk and discussion, pasta and olive oil, with a taste from Virgin Territory.
6:30 p.m., dinner at Metro Bis, 731 Hopmeadow Street, Chef Chris Prosperi celebrates The Four Seasons of Pasta with a five-course wine dinner at his very popular restaurant
More information and sign-ups HERE
January 21 - Rockland, Maine
Evening talk and discussion at Rockland Public Library, 80 Union Street, 6 p.m.
February 1-2 – Ocean Reef Club, Key Largo, Florida
February 1 – cooking class with Nancy and daughter Sara.
February 2 – dinner at Ocean Reef Club with guest chef Sara Jenkins
March 12 - 13: Tucson, Arizona
Tucson Festival of Books – Nancy and Sara will be making several appearances as lecturers, discussants, and demonstrators
More to come:
April 12: Boston University
April 20: Quarry Hill, Camden
July 28 – 29: Kneading Conference, Skowhegan
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