Explore "Jamie's Italy" - travel on a culinary tour with Jamie Oliver. Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In "Jamie's Italy", Jamie travels this ...
Explore "Jamie's Italy" - travel on a culinary tour with Jamie Oliver. Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In "Jamie's Italy", Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all. On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie Oliver's inimitable way. From Parma ham to Parmesan, from pannetone to panzanella, "Jamie's Italy" will transport you to Italy or at least bring Italy home to you. "Brilliant, fabulous. The best of Italian cooking ...a truly inspirational Italian cookery course, teaching you everything from perfect pasta to sensational sea food". ("Daily Mail"). "There is only one Jamie Oliver. Great to watch. Great to cook". (Delia Smith). Jamie Oliver's career started as a chef at the River Cafe, where he was quickly spotted by the television company that made him famous as "The Naked Chef". He has since published a huge range of bestselling cookery books, including "The Naked Chef", "The Return of the Naked Chef", "Happy Days with the Naked Chef", "Jamie's Kitchen", "Jamie's Dinners", "Jamie's Ministry of Food", "Cook with Jamie", "Jamie at Home", "Jamie Does", "Jamie's Great Britain", "Jamie's 30 Minute Meals" and "Jamie's 15-Minute Meals".
*Condition Good a book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller's listing for full details and description of any imperfections.
Fair. Good copy for reading, may have heavy page wear with writing textual notes highlighting or be an heavily used ex library copy with library markings, stickers or stamps. Dust jacket or accessories may not be included.
It's kind of amazing how a British chef could capture the soul of italian cooking so quickly and deeply. There's a wonderful term in italian called "sprezzatura" that goes well beyond the English translation of effortless or making something look easy. Someone once said that "Art is the accomplice of Love," Jamie Oliver simply loves food--how to cook it and enjoy it and how to share it with insight, generosity and spontaneity.
Sep 20, 2007
Jamie's italy is great!
This book is great, the images are wonderful.
The recipes are easy to follow and absolutely delicious!
The Risotto's are especially great and the intro is just as inspiring as the recipes.
Publishers Weekly, 2006-08-07 Oliver, television's Naked Chef, may have been born in Southend-on-Sea, but he turns out to have an Italian soul in this collection of recipes from all over the Boot. As an outsider, Oliver has great reverence for the traditions of Italy, and he offers some surprisingly deep insight about how a lack of choice and a massive working-class population have kept those traditions alive. This is no sugar-coated fairy tale, however: Oliver doesn't hesitate to get down-and-dirty, as in a description of Palermo street food served by hand from a "chain-smoking, dirty-looking bloke," and he cogently explains why he insisted on including a "graphic and gruesome" photo of a slaughtered sheep. Indeed, Oliver enthusiastically encourages British and American readers to familiarize themselves with foods less common in their home countries such as rabbit. Nonna Giusy's Fish with Couscous reflects the African influences of Sicily, and Altamura Pea Soup with fresh peas and broken spaghetti perfectly represents the Italian genius for making something out of almost-nothing. Desserts include a simple Pear Sorbet with grappa. Candid photos such as one of Oliver's mentor's father, a 96-year-old who cooks for himself every day reinforce the personal feel of this collection, and the impression that Oliver has a deep affinity for Italian food, no matter his British roots. (Nov.) Copyright 2006 Reed Business Information.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.