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Salvatore Denaro

A Killer in the Kitchen

I lived in Cyprus off and on in the early ‘70s before the Turkish invasion that split the island into two irreconcilable political entities, one Turkish, one Greek. Our village, on the…

April 10, 2018 by Nancy Harmon Jenkins
La cucina di Salvatore

Salvatore Denaro, a great Sicilian-Umbrian chef, joined our Tuscan cooking classes at Villa Campestri (Speaking Tuscan in the Kitchen/AmorOlio May 2012), and gave us a whole new repertoire of very beany spring…

May 29, 2012 by Nancy Harmon Jenkins

Virgin Territory: Exploring the World of Olive Oil

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

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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

Salvatore Denaro

A Killer in the Kitchen

La cucina di Salvatore