"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."
“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
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.