When we heard Nancy Harmon Jenkins was coming out with a new book on olive oil, we pre-ordered it immediately. The leading authority on the subject in the United States, Jenkins is worth her weight in (olive oil) gold.
Her most popular book,The Mediterranean Diet Cookbook, is a staple for understanding why eating the way Italians (and other cultures) do can be healthy, easy, and delicious. Though we loved this book, the Washington Post places Extra Virginity on an even higher pedestal, saying “This is her seventh cookbook, with much more to offer than her well-written, mostly Mediterranean-based recipes.” In addition to over 100 recipes featuring olive oil, she also gives a vast tutorial on selecting a quality oil.
Jenkins is very particular about her oil, which comes through in her book. It is her Boston Globe Question and Answer she says that “…people should try, as much as possible, to find places that offer tastings,” from which to buy their oil. At Via Umbria, we wholeheartedly believe that taste should be your guide, which is why all of our oils are out daily for tastings. Our featured tasting this month gets the seal of approval in her book, which is a bit of an ego boost for our selection process.
If you are lucky enough to find yourself in Italy when reading this, you are well aware that it is artichoke season. Harmon Jenkins offered a sneak peek at a recipe in her book – Oven Braised Artichokes, Potatoes, and Onions, from the Wisconsin Public Radio.
We are drooling over this book, and hope that you will join us to discuss its merits (or imperfections) at our next book club, on April 7th at 7PM in our events space in Georgetown. You can be sure there will be some oil tasting going on! And be sure to support your local store, and pop on it to sweep a copy off our shelves!
— Via Umbria
