Nancy Harmon Jenkins. (2012). The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health. Random House Publishing Group.

Nancy Harmon Jenkins. 2012. The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health. Random House Publishing Group.

Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health. Random House Publishing Group, 2012.

Nancy Harmon Jenkins. The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health. Random House Publishing Group, 2012.

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1. • value: Cook Book
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   • fileAs: Jenkins, Nancy Harmon
   • bioText: Nancy Harmon Jenkins is a food writer with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections. Author of half a dozen highly acclaimed cookbooks, she writes for the New York Times, Saveur, and Food & Wine, and divides her time between her farmhouse outside of Cortona, Italy, and the coast of Maine.
   • name: Nancy Harmon Jenkins
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2012-03-27T00:00:00-04:00

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title

The New Mediterranean Diet Cookbook

fullDescription

The eating style proven to reduce the risk of heart attack and stroke.
Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook.
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. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about.

Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round.

Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.

reviews

1. • premium: False
   • source: Barbara Kafka, author of Party Food
   • content:

     "Nancy Harmon Jenkins is a marvelous writer, a fine reporter, and addicted to travel, people, history, and good food, which makes this book a joy. That it points to a healthful way to eat, incorporating the freshness and clear flavors of Mediterranean cooking, also makes it a daily delight."

2. • premium: False
   • source: Alice Waters
   • content: "Nancy Harmon Jenkins's new book is an irresistible invitation to share the healthiest diet in the world. It has one alluring recipe after another, each one fragrant with the fresh aromas of the ingredients I love the most: fish right out of the water, ripe vegetables from open-air markets, herbs from the garden. This book makes an overwhelming argument that the things that taste the best are good for you."
3. • premium: False
   • source: Paula Wolfert, author of The Cooking of the Mediterranean
   • content: "Although it's technically a diet book, this book is so much more--a superbly written examination of Mediterranean food and life and one of the most exciting cookbooks of the year."
4. • premium: False
   • source: Walter Willett, Chairman, Department of Nutrition, Harvard School of Public Health
   • content: "A great body of scientific data indicates that a generous daily intake of vegetables and fruits, coupled with low consumption of meat and other animal products, is the basis of a healthy diet. In this book, Nancy Jenkins vividly demonstrates that giving up meat, potatoes, and gravy need not be a sacrifice but rather the beginning of a journey into a far more interesting and healthier world of eating."
5. • premium: False
   • source: Library Journal, starred review
   • content: "An essential.... This revised edition of her bestselling title includes updated nutrition information, notes on sustainable agriculture and similar concerns, and more than 90 new recipes."
6. • premium: True
   • source:
   • content:

     Starred review from November 3, 2008
     This nutritionally sound, flavor-savvy cookbook, first published in 1994, was arguably ahead of its time—at least for American readers. Of course, a wave of American dieters and nutritionists have since come to advocate Mediterranean eating habits, including a largely plant-based diet with modest amounts of proteins and plenty of good fats. Jenkins's updated and revised version will surely reach a wider audience. Jenkins, an American who has lived in Italy, France, Lebanon, Cyprus and Spain, zeros in on the dietary patterns that link these nations. Yet Jenkins's approach is hardly prescriptive; she prefers to gently encourage good habits rather than lay out a daily regime. The 250 recipes are largely traditional dishes, some of which may be novel to her readership, such as Provençal chickpea soup; Moroccan lamb tagine with apricots; and kourabiedes, Greek butter almond cookies. Jenkins has removed the nutritional data from the previous edition, which allows for a greater emphasis on the food itself. Jenkins's recipes are reliable, and though dishes like pizza made from scratch require extra time and effort, the payoff is in the “slow food,” Mediterranean approach: an overall respect and enjoyment for what we eat that translates into greater health. Jenkins is an effective ambassador for this way of thinking about food, and her cookbook is a wonderful resource for anyone considering it.

7. • premium: True
   • source:
   • content:

     Starred review from December 15, 2008
     The cuisines of the Mediterranean, from Spain to the Middle East and back to Morocco, have become so popular that it's hard to remember that the Mediterranean diet was a relatively new concept when the first edition of this book was published in 1994. A food writer and culinary historian, Jenkins is the author of several other cookbooks, including "Cucina del Sole". The revised edition of her best-selling title includes updated nutrition information, notes on sustainable agriculture and similar concerns, and more than 90 new recipes. Jenkins has lived in several Mediterranean countries and traveled throughout many more, and her knowledge of these cuisines is both personal and informed. Recipes include classics like Andalucian Gazpacho and lesser-known specialties such as Tunisian Fish with Preserved Lemon and Olives. There are boxes throughout on a variety of topics, specialized appendixes, and a resource guide. An essential purchase.

     Copyright 2008 Library Journal, LLC Used with permission.

8. • premium: True
   • source:
   • content:

     December 15, 2008
     In the decade since Jenkins first revealed the Mediterranean diets virtues, nutritional theory has repeatedly validated its benefits. The Mediterraneans reliance on breads and pastas, fresh vegetables, olive oils, minimal but high-quality meat, and few sweets mark it a heart-healthy regimen. Complementing Italys pastas, Spains tapas have won an American audience. These little plates, meant for preprandial grazing, present diners a wide variety of options. Tapas help assuage hunger with multiple intense flavors and textures. Eastern and southern shores of the Mediterranean offer their own delights with Turkish, Lebanese, and Moroccan dishes, and Jenkins includes a few examples. Ever-increasing availability of ethnic foods and more-demanding consumers have made many Mediterranean staples and fresh foods available in mainstream American groceries to an unprecedented degree. Oddly, Jenkins barely mentions the role of wine, considered by many a nutritionally important part of this diet. Includes bibliography.(Reprinted with permission of Booklist, copyright 2008, American Library Association.)

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The eating style proven to reduce the risk of heart attack and stroke.
Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook.
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...

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