The Four Seasons of Pasta

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The Four Seasons of Pasta

35.00

The Four Seasons of Pasta author’s are mother and daughter Nancy Harmon Jenkins, food writer, and Sara Jenkins, chef and owner of the restaurant Nina June in Rockport, Maine. Sara Jenkins, formerly of the restaurants Porsena and Porchetta in New York, and her mother, Harmon Jenkins, have lived and traveled extensively in Italy. Their love of the culture and mastery of italian cooking is evident in Four Seasons. The regional and authentic recipes featured in the book, emphasize seasonal, classic and rustic cooking. Rather than fantastical combinations, The recipes are ones that you’d actually want to make. The Jenkins have written recipe after recipe that real italians eat and revere. There are classics such as bolognese, duck ragu, pea ravioli, pasta vongole (clam sauce). As well as less well known traditional dishes such as spaghetti with green olive sauce and pasta with roasted red peppers, anchovies, garlic and capers. A pasta cookbook from a chef that really knows italian food.

9.4”H x 7.8”W

336 pages

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