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by Oliver Jamie

  • ISBN: 0718147707
  • Category: Cookbooks
  • Author: Oliver Jamie
  • Subcategory: Regional & International
  • Other formats: doc lrf lit docx
  • Language: English
  • Publisher: Michael Joseph; First Edition edition (2005)
  • Pages: 336 pages
  • FB2 size: 1720 kb
  • EPUB size: 1679 kb
  • Rating: 4.6
  • Votes: 185
Download Jamie's Italy fb2

Browse loads of great recipes from all the Jamie Oliver cookbooks, from The Naked Chef to Jamie Cooks Italy. Recipes from Jamie’s books and TV shows.

Browse loads of great recipes from all the Jamie Oliver cookbooks, from The Naked Chef to Jamie Cooks Italy. 5 Ingredients – Quick & Easy Food. 5 Ingredients – Quick & Easy Food Series 1. Jamie Magazine. Jamie and Jimmy's Friday Night Feast. Jamie's Super Food Family Classics.

James Trevor Oliver MBE (born 27 May 1975) is a British chef and restaurateur. He is known for his approachable cuisine, which has led him to front numerous television shows and open many restaurants. Born and raised in Clavering, Essex, he was educated in London before joining Antonio Carluccio's Neal Street restaurant as a pastry chef. While serving as a sous-chef at the River Café, he was noticed by Patricia Llewellyn of Optomen; and in 1999 the BBC aired his television show, The Naked Chef.

Jamie Oliver’s Italy. Filled with fabulous photographs of the man grilling rabbit, lamb, and quail over smoldering vine clippings and olive wood, the makings of a rustic kitchen stuffed in a beat-up vintage Coleman coole. mm. This book speaks to a simpler way of life that holds great appeal to me.

Ships from and sold by Bruker Books. I just want to reiterate that the backbone of this beautiful book by Chef Jamie Oliver, Chef Gennaro Contaldo and their team are the most bellissimo nonni from the "caves", hillsides, countrysides, inner cities, seashores, the fars and wides in Italy as chefs travel with sweat and souls to hunt their treasure depots.

Author: Jamie Oliver ISBN 10: 0141019697. International, Italian, European. Books, Food, Kitchen. Title: Jamie's Italy Item Condition: used item in a very good condition. Показать все 2 объявления с подержанными товарами.

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Reviews about Jamie's Italy (7):
How can I not recommend this book? It is one of the best of my vast Italian cookbook collection, of which I have over 1,000. Having been raised in an Italian and Sicilian home and having cooked in Italy's Piemonte and Sicily, plus owning an Italian restaurant at one time--also a culinary columnist for an Italian newspaper in California for eight years--I well know the soul of my people's cookery. I've ALWAYS felt, and written in my articles, that one had to be born to my kitchen, that a non-Italian couldn't grasp its essence, well I was proved wrong with Jamie's book JAMIE'S ITALY (and his TV cooking shows)... In this his latest book he has proved he is more connected to the heart of Italian cooking than most Italians. I've cooked about 15 recipes from JAMIE'S ITALY and not one has been a disappointment. Amoungst the many things I like about this newest book is that it is a good read, the recipes are authentic, well explained and not complicated... It is the cookery of the true ancient kitchen, nothing experimental, all well proved over the ages, all healthy. Thank you Jamie. Gian Banchero, Berkeley, California
In keeping with his philosophy that cooking should be about minimal preparation of the freshest seasonally available ingredients Jamie Oliver has given us a treatment of Italian cuisine that shows the reader how easy it is to create delicious authentic Italian dishes. His writing style is relaxed and funny, (if you've ever seen Jamie on television you'll hear his charming voice as you read), and the photographs are gorgeous. Most importantly, the reader comes away not only with a catalog of wonderful recipies, but an understanding of the basic principles of Italian cooking that will let the reader create his or her own Italian dishes using whatever is seasonally available at his or her own local market. I was able to do just that a few days after finishing the book. I took one of the book recipes for silk handkerchiefs with pesto and used fava beans, (which had just come into season), fresh thyme, and parmigiano reggiano instead of pesto. The result was one of the best meals I have ever cooked. Jamie Oliver gives you the confidence to modify his recipes according to the principles of Italian regional cooking, (or simply invent you own!), with wonderful results.
I am a US citizen of northern Italian heritage. I want to start learning the language, and learning to cook Italian. This book was recommend to me by a family member. I have briefly read parts of it, and have begun cooking some of the recipes.

1). I absolutely enjoy Jaime's style of writing. It is humorous and gives me a sense of the Italian people from whence he gets his recipes. He interacts with the common man (woman and child) to get his recipes and insight into the people.

2). Each recipe is discussed in depth including the cultural aspects of the town from which it is from. Different towns, different variations.

3). Jaime inserts his opinions about the food and the people he runs into. This greatly enrichs the understanding for me, of the particular dish.

All of the above helps me to have a greater appreciation for the food and of the Italians from whence the recipes came. It's not just a plate of chow. It is a little bit of a culinary adventure.

Thanks, Jaime!
This book is fun to look through and I plan to make one of the recipes today. Had planned to do so last week until I realized the recipe only served four. That won't work so now I will double it and hope to have a treat for eight of us (making the tiramisu). This particular book has measurements such that we can use them here in the states.
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For a long time I ignored this book because, hey! he's not Italian. But Jamie Oliver has put out one of the best Italian cook-books I ever used. I'm sure, by now, they've given him Italian citizenship.
Jamie Oliver is a bit more chatty in this book than in his other books. It can be annoying sometimes but can also be helpful. Understanding the region's culture behind any cuisine can help people gain insight into why certain foods are prepared in specific ways. Such understanding can develop in one intuitive skills to be able to adapt a foreign recipe into one's local culture and environment. Substitution of ingredients can become easy. One will end up with something that is authentic Italian, but merely a pleasurable hint of such an experience. The chief advantage of this book is its rich and colorful photos. I also have Marcella Hazan's Essentials of Classic Italian Cooking which is excellent but lacking in photos. Jamie's Italy is certainly a vry welcome companion book.
I didn't own any of Jamie Oliver's cookbooks, but when I thumbed through my son's copy of "Jamie's Italy", I knew I had to buy one for myself. And, what a treat! I loved his non-threatening approach throughout. Jamie puts things so simply and straight-forward that even after reading the more difficult recipes I felt like I could make it for myself. I found his writing approach non-threatening and I was surprised at how much I enjoyed his greens and vegetable recipes. I've already made a couple and they've been fantastic. I did not like his blueberry cake recipe, so you may want to skip this one, but everything else I've cooked from this book has been wonderful and full of flavor. I enjoyed his realistic approach to cooking meat and finding out where the animals were raised along with their diets, but if you cringe easily be forewarned...there are pictures of slaughtered livestock. Not only did it not bother me, I found it refreshing. "Jamie's Italy" was a great choice to purchase.

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