Distributing 2 million meals a year to the needy is a huge undertaking. To make it happen, Masbia needs many partners. In order to help Nancy Harmon Jenkins donated her cookbooks for us to give as gifts to our well-deserving donors. Sara is a highly accomplished chef and owner of Porsena and Porchetta, 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 (including The New Mediterranean Diet Cookbook and Flavors of Tuscany).
In return for sponsoring 3 packages of raw food for $216 to feed the hungry at Masbia, you will receive this copy of The Four Seasons of Pasta by Nancy Harmon Jenkins and Sara Jenkins. By adding this book to your cart, Masbia will send you this book as a thank you gift for your donation.
Your gift is valued at $35, and your receipt will reflect this. For a fully tax-deductible donation click here.
You can also choose to give this book to a friend and we will include an acknowledgment that this special book is given as a gift for a large donation. Supply is limited and we do not know when we will get more. Donations with a gift are tax deductible but you need to subtract the cost of the gift. If you wish to make a donation without receiving a gift or give a different donation amount, click here
Gift Description
The Four Seasons of Pasta
By: Nancy Harmon Jenkins and Sara Jenkins
Description:
Publisher: Avery (October 6, 2015)
Language: English
ISBN-10: 0525427481
ISBN-13: 978-0525427483
Product Dimensions: 7.8 x 0.9 x 9.4 inches
Shipping Weight: 1.9 pounds
The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer’s explosion of tomatoes, eggplant, and peppers. 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 pasta’s significant place in a healthy modern diet.
