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Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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The Four Seasons of Pasta Hardcover – October 6, 2015

4.9 out of 5 stars 14 customer reviews

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Editorial Reviews

Review

“I’m just so excited every time Nancy writes a book—it is always an inspiration, because she goes into each subject with such enthusiasm and depth. And I know that Sara is a wonderfully talented and intuitive chef. It is no surprise, then, Nancy and Sara have together created a beautifully approachable book that captures the vibrancy, traditions and remarkable versatility of pasta.”
—Alice Waters

"The Jenkinses are a treasure of Italian cooking in America. They are bastions of all that is good: simplicity, freshness and harmony. This new collection strips the philosophy to its most basic elements: dressing pasta based on what is fresh and what will settle your soul. I’ll be using it as a calendar."
—Mario Batali

“My first trip to Italy years ago was with Sara to visit her mom Nancy at their family home in Tuscany and it changed me forever as a chef so I can't think of two better guides to instruct on how to make pasta at home. The recipes are, of course, brilliant and I love that they bring the reader to lesser known regions of Italy throughout the book. The Four Seasons of Pasta will teach, inspire, and make you want to cook- and eat!”
—Chef Barbara Lynch, Barbara Lynch Gruppo

“This is the dream team of culinary skill and writing. The delicious sensibility and integrity of the Italian cooking heritage shines through on every page and illustrates why we love this humble yet elegant dough, made simply of flour and water. "
—Chef Amanda Freitag

About the Author

Nancy Jenkins has been a nationally recognized food authority since the 1980s and has written for the New York Times food section, Washington Post, Wall Street Journal, Food & Wine, and many other publications. She is the author of New Mediterranean Diet Cookbook and is an acknowledged expert on Mediterranean food, in which pasta figures greatly.

Sara Jenkins is the highly accomplished chef and owner of Porsena Restaurant in New York’s East Village. Billed as a “pasta restaurant,” Porsena has been met with excellent reviews and much enthusiasm. Sara has been featured in Bon Appétit and on NPR and contributes regularly to the Atlantic’s food blog.

The Jenkinses have lived in Italy and on the Mediterranean, at least part time, since the 1970s.

Michael Harlan Turkell, a James Beard Foundation Award nominated photographer, and author of Acid Trip, a vinegar cookbook, has documented the inner-workings of the culinary worlds for over a decade. He also hosts The Food Seen on HeritageRadioNetwork.org.

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Product Details

  • Hardcover: 336 pages
  • Publisher: Avery (October 6, 2015)
  • Language: English
  • ISBN-10: 0525427481
  • ISBN-13: 978-0525427483
  • Product Dimensions: 7.8 x 0.9 x 9.4 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #138,549 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Adri Barr Crocetti on November 9, 2015
Format: Hardcover Verified Purchase
Simple is always best, and what can be simpler than flour and water? Put the two ingredients together and you get pasta, one of the world’s favorite foods. Food writer and culinary authority Nancy Harmon Jenkins and her daughter Sara, owner of Porsena and Porchetta restaurants in New York City, have teamed up to produce a collection of over 120 seasonal recipes for pasta, one of the world’s most versatile foods.

The book opens with personal notes from each of the authors and a bit of history and information on pasta, both homemade and industrial, including the best brands available for purchase. There are clear, no fuss recipes for the basics like bechamel sauce, and chicken, fish, and vegetable broths. The authors’ concise, no fuss directions make preparation easy. There are techniques aplenty - no more worries about how to roast peppers or how to clean shellfish. An informative section on typical Italian ingredients will tell you all you need to know about tomatoes from whole and fresh, to sauce, puree, and paste. Plus there are in depth discussions of anchovies, aromatics, beans (both dried and fresh), cheeses, cured pork, olive oil, flour, and more - the Italian pantry demystified.

The recipes are arranged by season, which really simplifies shopping and menu planning. Some dishes are simple. Others are more complicated. Some use dried pasta while others call for fresh. Start building your confidence with simple dishes like autumnal Tagliatelle with Gorgonzola Cream and Fresh Walnuts or summer’s Ziti with Anchovies and Tomatoes. Move on to make your own fresh pasta and before you know it, new found confidence will have you turning out filled pastas like Ravioli with Ricotta and Charred Eggplant or Chestnut Agnolotti with Brown Butter, Sage, and Fennel.
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Format: Hardcover Verified Purchase
Such a labor of love between mother and daughter, bringing together the best of the two. I always love cookbooks that do more than give you the recipe and this one does not disappoint. They give you insight into the traditional "must-do" ways then, while not always agreeing, tell you why this may or may not matter. To salt or not to salt, with or without eggs, fresh or dry - the choices go on and on, one delicious recipe after another - from tried and true pasta dishes to recreations of local delicacies that really have no recipe and have been handed down generation by generation by the spoken word. Buy this book, it will not disappoint!
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Format: Hardcover Verified Purchase
These ladies know their noodles! I love this book. I'm working my way through the winter chapter and I've made several recipes -- all work fabulously and are delicious. Lots of totally do-able recipes with easy-to-find ingredients and good substitution suggestions. Also included: a tremendous amount of useful pasta info, and details that explain why each dish is so successful.
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Format: Hardcover Verified Purchase
A Treasure, Every single page is interesting, lots of very good pictures of food you would find in an upscale restaurant. I found only one ingredient that was new to me and is easily obtainable.These recipes are exciting ,fully developed to take advantage of every ingredient...Summer having the most wonderful fresh from the garden Tomatoes and vegetables, from elegant to rustic..Exceptional taste
and enjoyment , can't say enough...
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Format: Hardcover
There are few cookbook authors I trust more than Nancy Harmon Jenkins because few are as passionate or knowledgeable about their subjects, and even fewer so painstaking about testing and developing recipes. Now, Jenkins and her daughter Sara, a gifted chef with a popular New York restaurant, have dished up some of the most imaginative pasta recipes I've ever seen. Perfect timing, I'd say, when so many of us are pinching our pennies and desperate for recipes that are as appealing as they are economical, quick and easy. Want to please your family? THE FOUR SEASONS OF PASTA is the answer. Need a gift for a friend, relative, or colleague? Look no further than THE FOUR SEASONS OF PASTA.
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Format: Kindle Edition
I just cooked the Pumpkin and Pumpkin Seed Maccheroncini from this book and it was amazing. So good! Really, the perfect autumn recipe. I have been waiting for a book like this for a while. I think that people forget how diverse and seasonal pasta can be. This book totally exceeded my expectations. There are SO MANY accessible recipes and things I cannot wait to try. The best part about this book, for me, is its authenticity... hearing how it's done from Nancy and Sara Jenkins.They really know Italy, it makes a difference.
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Format: Hardcover
This book is just a classic. It's neither too fussy nor short on inspiration. Nancy and Sara Jenkins are true nonnas of Italian pasta, and put this traditional wisdom into every practical, seasonal and absolutely delicious recipe.
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