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Jamie's Kitchen by: Jamie Oliver List Price: £25.00 City Travel Guides Price: £18.99 You Save: £6.01 (24%)Prices subject to change. |
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Availability: Usually dispatched within 24 hours
Binding: Hardcover Dewey Decimal Number: 641 EAN: 9780718145644 ISBN: 071814564X Label: Michael Joseph Ltd Manufacturer: Michael Joseph Ltd Number Of Pages: 336 Publication Date: September 06, 2002 Publisher: Michael Joseph Ltd Studio: Michael Joseph Ltd Sales Rank: 12242 Accessories:
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Editorial Review: Amazon.co.uk Review: Jamie Oliver's new book, Jamie's Kitchen has only been home a few days and it's already a victim of sticky page syndrome. Like its predecessors--The Naked Chef, The Return of the Naked Chef and Happy Days with the Naked Chef--its beautiful photographs are slightly slick with olive oil and the clear layout of recipes is traced across with fingerprints of chilli jam, while crumbs of polenta and splinters of rosemary nestle in the gritty crease of the spine. And that is the best recommendation for any cook book. Oliver's recipes are truly irresistible and this book might well be his best ever--both in quantity (100 recipes) and quality. The Channel Four series associated with the book will focus on his experience of setting up a restaurant school to turn unemployed kids into professional chefs. While Jamie's Kitchen isn't a course book per se, he takes home cooks through kitchen essentials including poaching, boiling, steaming, stewing, frying, roasting, grilling and baking--all in a no-nonsense style. He proves to be a terrific pupil of his own culinary education, spun in true-to-form Jamie style by the results of his experiments. He has learnt his lessons well from his time at the River Café with recipes such as spring minestrone, pasta and risottos to dream about and a focus on the quality and seasonality of produce. Rick Stein's style of pedagogy also works very well here with sections on basic chef skills such as chopping, boning and filleting. Jamie also helpfully includes easy recipes to some of the basics of French and Mediterranean cookery such as pesto and aioli. But he's also extended his playful ways with oriental cuisine--tempting us with dim sum delights such as steamed pork buns. He also finds room to skirt the borders of increasingly popular Spanish and Middle Eastern flavours with sweet roasted garlic soup and Lebanese lemon chicken respectively, and makes sure to throw in some dinner party dynamite with headliners such as fresh mackerel cooked in pomegranate, lime juice and tequila, and a baked chocolate pudding that's almost too good to share.. Will you be able to get or give a better cookbook than Jamie's Kitchen? You could try, but we wouldn't bet on it. --Fiona Buckland Synopsis: An entirely different kind of cookbook from the country's hottest chef, to accompany an 8-part television series on Channel 4. Jamie Oliver is setting up a new restaurant, which is also a training school for young chefs, and you're invited to find out how he gets along. The book will feature all the recipes from Jamie's cookery course as well as from the restaurant menu, including the ultimate in Mediterranean-style fast food - pasta and fresh sauces, thick wedges of bruschetta with basil and tomatoes, warm vats of stew for the winter and simple French salads for the summer. Follow Jamie's hints and tips, be a part of Oliver's Army and learn how to make delicious food alongside him. Customer Reviews
Average Rating:
 Rating:  - Not just cooking - over 100 recipes with useful basic cooking guides and hints throughout.333 high quality, shiny pages split over 9 chapters:- Cracking Salads Cooking Without Heat Poaching and Boiling Steaming & Cooking in the Bag Steaming & Braising Frying Roasting, Pot-Roasting & Pan Roasting Grilling & Char-Grilling Baking & Sweet Things plus an introduction with sections entitled:- Getting Yourself Kitted Out Shopping Tips Now it's Your Turn Finished with a concise Index, showing bold page numbers for illustrated recipes, and red to indicate vegetarian recipes plus JO's trademark `Nice One' thanks list, giving full credit to his wife, following on from his touching opening dedication:- Read More: Rating: - Let's begin ...A completely different book from the previous ones. The previous three books are a collection of somehow provocative recipes that twist traditional dishes from Italy and France with some good results. They were a sort of college-friendly cookbooks, but with not much help for the basics. This book is different. It gives hints and explainations for the basic cooking styles. It helps a beginner to improve his/her skills. It also provides some interesting recipes, which appear to be "cleaner" then in the past. Buy it if you are a beginner or if you do not own the first two books. But if you look for refined cooking and good culinary tips (and you are able to spot cooking time errors) go for Ramsey's book instead. Rating:  - Disappointing BookI first decided to purchase this book based on 2 reasons, his past books were good and his show Jamies Kitchen on C4 was great, dispite that some of his student chefs were slacking and wasting a good opportunity to change his/her life. Upon recieving this big and heavy book, I thought this is going to be great, indepth information on his show, the students as well as great recipes. After reading through the first set of pages, it was quite interesting, but later it was just recipes, and not very good ones to be honest- for a £price book I was expecting much much more. This has been a disappointment, If your wanting information on the show- the only advice is to look elsewhere, if you want recipes then Jamie has some other great ... Read More: Rating:  - One great BookAs a chef myself the recipes and pictures are wonderful. I use all of Jamies books almost everyweek to get ideas for my menus. His food style is awesome and this book reflects it. I special ordered this book from the UK since it is not available in Canada, and I don't regret the extra that I paid for this book. It is his best yet. Rating: - Too much fishI have bought the book as i enjoy cooking but dont eat fish. the books contents are over three quaters about fish and recipes using unknown herbs and spices. ihave recently exchaned the book for his previous one. |
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