Mediterranean Cuisine: A Cooking Demonstration

Nancy Harmon Jenkins is a food writer and journalist with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections. She has a long list of publications to her credit, including books, magazines, and journalism. Author of a number of highly acclaimed cookbooks, as well as a novel and a study of Ancient Egyptian maritime archeology, she also writes for the Wall Street Journal, the New York Times, Saveur, and Eating Well, among other publications. She has been a staff writer for the New York Times food section, publications director of the American Institute of Wine & Food, and a founding director of Oldways Preservation & Exchange Trust. In The Four Seasons of Pasta (Avery), acclaimed food writer Nancy Harmon Jenkins, teams up with her master chef daughter Sara Jenkins with a unique around-the-seasons cookbook devoted to simple, everyday pasta recipes. Included are 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 summer’s explosion of tomatoes, eggplant, and peppers.  In Virgin Territory: Exploring the World of Olive Oil (Houghton Mifflin Harcourt), Nancy Harmon Jenkins, arguably the leading authority on olive oil and the healthy Mediterranean diet, presents more than 100 dishes that showcase olive oil, ranging from soups to seafood to sauces to sweets.