The Four Seasons of Pasta

A master chef and her acclaimed food writer mother team up with a unique around-the-seasons cookbook devoted to pasta. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. There are few ingredients in a cook's pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It's irresistible to all and perfect for every occasion. Jenkins and her mom draw on their own background in Italy, where they've lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today Sara is a highly accomplished chef and owner of two restaurants in New York's East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit. The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients. From rich, gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer's explosion of tomatoes, eggplant, and peppers, whether pounded into pesto sauces, tossed with the lightest of seafood, or bathed in rich cheese and cream, the recipes incorporate seasonal ingredients from supermarkets and farmstands across America. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and, most important, pasta's significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food that's in their pantry all year-round.