- Hardcover: 352 pages
- Publisher: Houghton Mifflin Harcourt; 1 edition (February 3, 2015)
Review
— Amanda Hesser, co-founder of Food52.com and author of The Essential New York Times Cookbook“Virgin Territory is so essential because its subject is so well-colonized. Equal parts cookbook, autobiography, and culinary history, it’s a compelling education in cooking’s most essential oil.”
— Tom Mueller, author of the best-selling Extra Virginity
— Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat.
— Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone“Studying olive oil with Nancy Harmon Jenkins has profoundly influenced my cooking. I recommend her book to any food lover, professional or otherwise–Nancy’s lessons and recipes will make anyone a better and healthier cook.”
— Anita Lo, chef/owner, Annisa
“Olive oil may be the most important food in the Western cooking, and Nancy Jenkins is a rare expert. No one brings more love and knowledge to the subject with all its fascination and complexity. She is one of our finest writers, and she happens to be a talented cook.”
— Ed Behr, editor and publisher of The Art of Eating
“In Virgin Territory Nancy Harmon Jenkins tells us about several of her “Olive Oil Gurus.” Well, Nancy is now my olive oil guru. This is an eloquent book that has the bonus of also being a bit of a memoir as well as a cookbook filled with beloved, mostly Mediterranean, recipes. It will help us understand everything we didn’t know, or thought we knew but really didn’t, or that we might have thought was complicated about olive oil. Nancy tells us just what we need to know in the most understandable, forthright and personable fashion.”
— Martha Rose Shulman, recipes for Health on nytimes.com and author, most recently, of The Simple Art of Vegetarian Cooking
“Nancy Harmon Jenkins takes a deep look at the complexities of a key component in Mediterranean cooking—extra-virgin olive oil–and draws on her years of experience to tell us what it’s all about, why some is good, some is bad, how to know the difference, and, most importantly, with lots of appealing recipes, how to use this healthy ingredient in our kitchens and on our tables.”
— Paula Wolfert, author of The Food of Morocco and many other books
“Nancy Harmon Jenkins is the leading American authority on olive oil. No doubt about it. She has been studying, writing, lecturing and guiding tours about olive oil for nearly 40 years. She even makes her own extra-virgin from the trees on her property in Tuscany. She, above all, knows that knowledgeable consumers are the key to more, better, genuine extra-virgin olive oil for us all.Virgin Territory is a much-needed, thorough and easy-reading education, from the sensory to the science. Plus olive-oil centric recipes! I couldn’t ask for more.”
— Arthur Schwartz, author of Naples At Table and The Southern Italian Table
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