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Jamie's 30-Minute Meals Hardcover – September 1, 2010

4.5 out of 5 stars 51 customer reviews

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Editorial Reviews

About the Author

Jamie Oliver started cooking at his parents' pub, The Cricketers in Clavering, Essex, at the age of eight, and has gone on to work with some of the world's top chefs. He founded Fifteen restaurant in London, and the associated charity, Fifteen Foundation, which trains disadvantaged young people to become chefs. There are now Fifteen restaurants in Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high-street restaurants in the UK called Jamie's Italian. He writes for publications in the UK and around the world, including his own Jamie Magazine, and he lives in London with his wife and their children.

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Product Details

  • Hardcover: 287 pages
  • Publisher: Michael Joseph (September 1, 2010)
  • Language: English
  • ISBN-10: 0718154770
  • ISBN-13: 978-0718154776
  • Product Dimensions: 9.7 x 7.6 x 1.1 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #344,463 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By D&D TOP 100 REVIEWER on November 2, 2010
Format: Hardcover
Jamie has a great way with salads, in particular. We're delighted, because for too long our salads - even when jazzed up with nuts and/or dried fruits - have been boring, repetitive, and usually eaten up because they're "healthy".

So far, we've loved every single salad we've tried from this cookbook, such as the almond & carrot salad on the Rogan Josh page (a particular favorite), the ribboned cucumber salad (another favorite), the spinach, pine nut & cucumber salad, the beetroot & feta salad, the zucchini/courgette & mozzarella salad, and the kimchee slaw.

The majority of the main dishes are vegetarian, chicken or fish with a few more expensive cuts like steak but we wished he had offered more variations of ground lamb and ground beef. We like his chicken main dish recipes most, particularly the creamy mustard chicken, the killer jerk chicken and the easy oven chicken but not the piri piri chicken.

The book is much more usable now we've seen several of the TV episodes in each of which Jamie actually cooks - seemingly within 30 minutes of real time - everything from one chosen page of this book. The book is a series of 50 complete meals with specific step-by-step instructions on how to make it all happen at the same time.

Each meal is set out on one page, with the ingredients and instructions for everything needed: usually there's a main dish and one or two side vegetables/salads plus a starch/carbohydrate like bread, potato or rice - and quite often even a clever "cheat's" dessert. The instructions jump between the dishes, telling you what to start first, and exactly when during the half hour you should take each step - for all the dishes of that meal.
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Format: Hardcover
"Jamie's 30-Minute Meals" by popular young cook Jamie Oliver is a bit different cookbook that will help you to make a main meal, side dishes and dessert for 30 minutes (or some minute more to be honest).

In his cooking, this UK cook use an interesting concept, including tips how to make several things in parallel that would result in complete meal. Although it sounds very interesting, his teaching is not always easy to follow that result in a bit more time needed for his recipes' preparation.
Therefore, whole book is more oriented towards people who already have more advanced skills in kitchen but can be also interesting to those who want to learn and improve their skills, especially considering preparation of entire meals for more than one person, because most of recipes inside are written for 4 people.

The cookbook is also oriented to people who don't have in restrictions in their diet, although they are several included that will be interesting for vegetarians or vegans.

He isn't restrictive about particular cooking type, in his book he included recipes that can be connected to usual Western cuisine, but also Thailand, Asian, Mexican, Chinese and other cooking styles.
I see that as his great virtue, promoting not only one ethnic group, but dishes from all around the world.

Overall, this is an interesting cookbook with slightly different cooking approach that requires a bit advanced cooking skills than usual, or lot of practice until you'll be able to achieve his timing.

Nevertheless, it could be recommend for your own practice or as great gift for someone who would like to learn some advanced cooking but don't have enough time for it.
And that sounds almost like to anyone...
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Format: Hardcover Verified Purchase
I absolutely love this book. I was able to see a bunch of the episodes of the TV show on YouTube and wrote down every single detail of each episode but now I have the whole thing right in front of me!!! I ADORE cooking in metric units, I bought a small and very easy to use scale on amazon.com for around $12 a while back and I'm constantly converting all my stupid US measuring units to metric. Why on earth would anyone try baking with out actually weighing ingredients ... I digress. The layout of each meal actually makes it easy to get the whole thing on the table in 30 minutes. I am an experienced cook with a good set of tools so I'm sure that helps as well but I've made the Steak Sarnie dinner and the Killer Jerk Chicken (my two favorites) several times and got them on the table in no time flat.

I did notice that one of the big differences between finding/sourcing ingredients here versus in the UK (or at Irish grocery stores that I am familiar with such as Superquin and the UK Marks & Spencer) is that packages are usually larger. You don't often find a small 250 gram sack of rice - we are jumbo size! And whole tinned tomatoes (Jools Favorite Pasta) usually come in giant 32 oz cans rather than the smaller ones. Oh well. I make very good use of the bulk bins at Whole Foods. There are also some differences in the names of the cuts of beef and a few veggies - just goole it if you really get stuck and don't know that aubergine and eggplant are the same thing. And Jamie's readers also have ready access to Marks & Spencer which is a high-end grocery story that stocks TONS of excellent prepared ingredients that are only starting to become common over here. I haven't seen cooked beets anywhere except for Whole Foods and that was a new product.
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