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Virgin Territory : Exploring the World of Olive Oil
by Nancy Harmon Jenkins


Overview - An illuminating look at olive oil with 100 recipes from the country's leading authority on the subject 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.  Read more...

 
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More About Virgin Territory by Nancy Harmon Jenkins
 
 
 
Overview
An illuminating look at olive oil with 100 recipes from the country's leading authority on the subject 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.

 
Details
  • ISBN-13: 9781118203224
  • ISBN-10: 1118203224
  • Publisher: Houghton Mifflin
  • Publish Date: February 2015
  • Page Count: 352
  • Dimensions: 9 x 8.1 x 1 inches
  • Shipping Weight: 2.6 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Mediterranean
Books > Cooking > Specific Ingredients - Herbs, Spices, Condiments
Books > Cooking > Specific Ingredients - Fruit

 
BookPage Reviews

Cooking: Mediterranean Magic

Nancy Harmon Jenkins’ Virgin Territory: Exploring the World of Olive Oil is a two-in-one triumph. I doubt there’s anyone in the cookbook-buying community who doesn’t know that olive oil is a healthy, delicious golden elixir and that extra-virgin olive oil (EVOO) is even better in every way. But not too many of us know what EVOO really is, what determines quality, why it matters and how to select the best. Jenkins, a renowned olive oil authority and avid advocate of the Mediterranean diet, remedies that with the savvy seminar she offers here. The 100-plus recipes that follow are, unsurprisingly, all marvelous, EVOO-anointed and mostly Mediterranean. No course is left behind, from starters and small dishes, like tapenades and real Falafel with garlicky tahini, to soups, salads, seafood, serious meat and poultry mains, sauces, pastas, pizzas, rice and desserts—even Mousse au Chocolate and Brownies.

UNHURRIED DINING
What can the bass player for the indie rock band Grizzly Bear and a photographer teach you about making fabulous dinners? A lot. Chris Taylor is the musician, and a dedicated home cook. Ithai Schori is a photographer who’s worked as a pro in some high-end restaurants. When they met, the two discovered a shared passion for “making good food happen” and for feeding their friends in an unhurried, laid-back style. They experimented, riffed on each other’s ideas and came up with Twenty Dinners, featuring their favorite techniques and inspiring ideas, plus luscious photographs, for simple evening meals or more elaborate events. Consider their menus, but mix and match these sensational, seasonally arranged dishes in any way you want. I fell for the Seared Kale Salad with toasted pine nuts from Dinner 1, and served it before the slow-cooked Roasted Lamb Shoulder from Dinner 8, with Spiced Carrots and Harissa Yogurt from Dinner 14, followed by a rich, intense Lemon Verbena Tart from Dinner 3. A total wow!

TOP PICK IN COOKBOOKS
Sometimes I wonder if the world really needs another Italian cookbook. Then, a book like Nonna’s House arrives, and I know that the answer is a resounding ! Missing his grandmother, mother and sister and the glorious food they made, Jody Scaravella had the brilliant idea to open a unique restaurant where all the cooking was done by real Italian grandmothers—the nonnas who learned to cook from their nonnas and who hold their families together with authentic regional food made from legacy recipes. It all happens at Enoteca Maria on Staten Island. If you can’t hop on the ferry to get there, you can open this book and make the nonnas’ cucina casalinga (home cooking) part of your own culinary legacy. Spiced with warm reminiscences and almost-edible photos, the book includes lovingly detailed recipes from all over Italy—Farro Soup from the Abruzzi, mint-infused Stuffed Eggplant from Sicily, Calabrian Baked Pasta Casserole, Risotto with Radicchio from the Veneto, Neapolitan Potato Pie. Mangia bene—this is tradition at its tastiest.

 

This article was originally published in the April 2015 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews