Geschlecht: female
Nationalität: USA
Wohnorte: Maine, USA
Tuscany, Italy
Ausbildung: Wellesley College
American University of Beirut
Berufe: archaeological journalist
writer
cookbook author
novelist
Egyptologist
Organisationen: New York Times
American Institute of Food and Wine
Oldways Preservation and Exchange Trust
Kurzbiographie: From VIAF: "authority on Mediterranean cuisine, extra-virgin olive oil and ancient Egyptian maritime technology; author of many cookbooks, The boat beneath the pyramid and Love with a Harvard accent (a novel); raised in Maine; graduate of Wellesley College and the American University of Beirut; formerly a staff writer at the New York Times and later publications director at the American Institute of Food and Wine; founding director of Oldways Preservation and Exchange Trust; now divides her time between an olive farm in Tuscany and a home in Maine"

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Rezensionen

The Four Seasons of Pasta von Jenkins

This cookbook is a perfect fit for anyone who has a passion for pasta. It includes a gorgeous selection of recipes and memories, and is packed full of helpful information about techniques and ingredients. This is a must read for anyone with a love of Italian food! As someone with food allergies who still found a few recipes I had to make copies of, there is a recipe in this book for everyone!

Sarah M. / Marathon County Public Library
rel="nofollow" target="_top">Find this book in our library catalog.

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mcpl.wausau | Sep 25, 2017 |

The Essential Mediterranean: How Regional Cooks… von Nancy Harmon Jenkins

This is the book with 'my' falafel recipe, but also pannelle, which I have never tried. The writing about food history is as important as the recipes themselves, explaining not only climate and crops, but also famine and war that contribute to the food ethic that underlies much of what ends up on the table. This all rings so very true, stories of older adults remembering hunger after WW II and linking that to using every part of the pig.

Organized by material: salt,olive oil, wheat; pasta, wine, chickpeas, lentils, favas, peppers & tomatoes, family pig, the sea, cheese & yogurt, plus basic recipes and procedures. For me there are some familiar, authentic basics that give me faith in the book and in the author, which entices me to improve and expand beyond my current repertoire.… (mehr)

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grheault | Jan 5, 2011 |

The New Mediterranean Diet Cookbook: A Delicious… von Nancy Harmon Jenkins

Its authentic without being so exotic as to seem inaccessible. There is a slant to explaining why this palette of food, flavors, and methods is healthy, but eschews detailed nutritional analysis for the principle that good food, simply prepared and savored is healthy. Recipes draw on Spain, Morroco, Tunisia, Italy, Greece, Lebanon united by their common Mediterranean history. Practical, like all of the three NHJ books, but with slightly less food history, and with the blessings of Marion Nestle.

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grheault | Jan 5, 2011 |

Cucina del Sole: A Celebration of Southern Italian… von Nancy Harmon Jenkins

This is the book with the scaccia recipe as close to Pina's scaccia as I have come, and Pina herself couldn't tell me better. Authenticity and clarity of thought pop up throughout the book . There are no pictures except on the cover and of this editorial choice I approve. Forces you to read slowly and completely.

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grheault | Dec 31, 2010 |

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