Welcome to Nancy Harmon Jenkins

Virgin Territory: Exploring the World of Olive Oil
NEW BOOK BY NANCY HARMON JENKINS - ORDER NOW
NEW COOKING BOOK! The Four Seasons of Pasta
Travel with Nancy Harmon Jenkins
Travel with Nancy Harmon Jenkins

Nancy Harmon Jenkins: Writer, Speaker, Traveler, Story Teller

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BOOKS ON TOUR!

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Events for Virgin Territory
and The Four Seasons of Pasta.

April 12: Boston University
April 20: Quarry Hill, Camden
July 28 – 29: Kneading Conference, Skowhegan

 

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ORDER “VIRGIN TERRITORY”

Virgin Territory Book Jenkins


Virgin Territory: Exploring the World of Olive Oil

Order Now at AmazonBarnes & Noble | Indiebound

"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

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ORDER

You can order “The Four Seasons of Pasta” at the following stores:

Amazon | Barnes & Noble | Indiebound

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