Olive oil is more popular than ever, thanks to its therapeutic and preventative effects in treating different diseases, as well as the growing variety of brands and imports available. 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. Along with favorites like tapenade and pesto, you’ll find other exciting dishes like North African Seafood Tagine, Oven-Braised Artichokes with Potatoes and Onions, and Quince and Ginger Olive Oil Cake. But this book isn’t just a collection of hearty and healthful recipes; Jenkins also covers the history and culture of olive oil as well as how to buy it and cook with it. A thing of beauty with the stunning photographs of exquisite dishes as well as Jenkin’s own Tuscan olive tree grove, Virgin Territory captures the delights of making and cooking with olive oil.
About Nancy Harmon Jenkins
Nancy Harmon Jenkins is an authority on Mediterranean cuisines, on the Mediterranean diet and its consequences for good health, on extra-virgin olive oil, and (to her own surprise) on ancient Egyptian maritime technology. She is the author of many books, the latest of which is a collaboration with her daughter, Chef Sara Jenkins: The Four Seasons of Pasta (Avery Books, October 2015). Also in 2015 she published Virgin Territory: Exploring the World of Olive Oil (Houghton Mifflin, February 2015).
As a speaker and discussant at international conferences and other venues, talking on a range of topics from olive oil and the Mediterranean diet to sustainable food systems and the state of the oceans and responsible seafood consumption, at Oldways Preservation Trust’s conferences in Europe and the U.S.; at the Smithsonian Institution in Washington, D.C.; at Boston University, Radcliffe College, and the Culinary Institute of America (Napa and Hudson valley campuses), among others.
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