Nancy Harmon Jenkins
Author of The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
About the Author
Image credit: Nancy Harmon Jenkins
Works by Nancy Harmon Jenkins
The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health (2008) 199 copies, 1 review
The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines (2003) 98 copies, 1 review
The Journal of Gastronomy Volume 5, No. 4 (Spring (The Journal of Gastronomy, Volume 5) (1990) — Editor — 1 copy
Associated Works
The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish (2003) — Contributor — 35 copies
Tagged
Common Knowledge
- Gender
- female
- Nationality
- USA
- Places of residence
- Maine, USA
Tuscany, Italy - Education
- Wellesley College
American University of Beirut - Occupations
- archaeological journalist
writer
cookbook author
novelist
Egyptologist - Organizations
- New York Times
American Institute of Food and Wine
Oldways Preservation and Exchange Trust - Short biography
- 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"
Members
Reviews
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.… (more)
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.… (more)
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.
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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Associated Authors
Statistics
- Works
- 11
- Also by
- 3
- Members
- 705
- Popularity
- #35,924
- Rating
- 3.8
- Reviews
- 4
- ISBNs
- 18
- Languages
- 2
… (more)