About this item
The eating style proven to reduce the risk of heart attack and stroke.Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins's acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world's healthiest cuisines. But best of all are the recipes - bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you're cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do.
About the Author
Nancy Harmon Jenkins is a food writer and journalist with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections. She began writing about food in various parts of the Mediterranean in 1975, and has a long list of publications to her credit, including books, magazines, and journalism. Author of a number of highly acclaimed cookbooks, as well as a novel and a study of Ancient Egyptian maritime archeology, she also writes for the Wall Street Journal, the New York Times, Saveur, and Eating Well, among other publications. She has been a staff writer for the New York Times food section, publications director of the American Institute of Wine & Food, and a founding director of Oldways Preservation & Exchange Trust.
Nancy spends half the year on a rustic farm in the hills outside Cortona, Tuscany, where she makes extra-virgin olive oil from a small orchard she planted; the rest of the time she lives in an enchanting village on the coast of Maine where she was born. In both places she spends a lot of time in the kitchen, playing with food, studying the results, and creating dishes to seduce friends and family. She has never regretted giving up a career as an Egyptologist to focus on food.
