The Four Seasons of Pasta

About this book

Acclaimed food writer Nancy Jenkins teams up with her master chef daughter Sara with a unique around-the-seasons cookbook devoted to simple everyday pasta recipes There are few ingredients in a cooks pantry that beat out pastafor tastiness for ease of preparation for versatility and for sheer delight. Its irresistible to all and perfect for every occasion. In The Four Seasons of Pasta Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy where theyve lived cooked studied and worked in Rome and Florence and on a Tuscan olive farm for many years. Today Sara is a highly accomplished chef and owner of Porsena and Porchetta two restaurants in New Yorks East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet with a number of prominent cookbooks to her credit (including The New Mediterranean Diet Cookbook and Flavors of Tuscany). The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America from the gamey meat ragus chestnuts and brilliant pumpkins in autumn to summers explosion of tomatoes eggplant and peppers. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way the two cooks delve into how to cook sauce and present pasta how to make it by hand and pastas significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food thats in their pantry all year-round.