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Jamie's Kitchen Hardcover


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Product Details

  • Hardcover: 336 pages
  • Publisher: Hyperion; 1 edition (October 8, 2003)
  • Language: English
  • ISBN-10: 1401300227
  • ISBN-13: 978-1401300227
  • Product Dimensions: 4 x 4.4 x 0.4 inches
  • Shipping Weight: 3.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #554,786 in Books (See Top 100 in Books)

Editorial Reviews

Review

"A confidence-inspiring charmer, Oliver constantly reminds us that cooking should be fun." -- Food & Wine

"An inspiring assortment of international recipes." -- Portland Oregonian

"Emphasis on fresh ingredients, flavor, and the real fun of cooking." -- The Washington Post

"The Naked Chef guides even the most hard-core culinary bumbler to gustatory brilliance" -- Vanity Fair

About the Author

Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He is twenty-nine and lives in London with his wife Jools and their daughters, Poppy and Daisy.

More 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 continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world: Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and, through the Feed Me Better movement, caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world, including his own magazine, Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal.

Customer Reviews

4.5 out of 5 stars
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I think the recipes are simple and easy to use.
Susan McGrail
This is not just a book for people who love cooking, it is also for people who like the eating as well!
Lesley West
Worth every penny Jamie goes a little lighter on the how to but good recipes and good read.
Marc Heroux

Most Helpful Customer Reviews

57 of 57 people found the following review helpful By Jim Domanski on July 6, 2004
Format: Hardcover
When I got the cookbook as a Christmas present I was a little skeptical. Okay maybe alot skeptical. The recipes looked a little too vague; not enough precise measurements; "add a glass of wine" (big glass? small glass? 'what's up with that?')Quite frankly, it made me nervous. Cookbooks aren't supposed to be like that.
But I gave the recipes a whirl and lo and behold, they turned out! The recipes were different yet familar. A nice twist on things (sorry, no pun intended). Jamie creates recipes with layers of flavor and texture; recipes with color and style. And what is more, they were relatively simple to make. I've received rave reviews from friends and family.
But the real surprise and joy was that Jamie's approximate portions and measurements allowed me to become more of my own chef, so to speak. I guess I always felt compelled to stick to the rigidity of a receipe. What I discovered is that I was more or less forced to I play with the amounts and I did not feel that I was somehow making a mistake when doing so. It was okay to toy with this ingredient or that. This gave me confidence to explore variations. In short, it made cooking even more fun.
This is how I think the great chefs really cook: they have a game plan but they have intuition, gut instinct. When you watch the great chefs on TV rarely do you see them haul out a measuring spoon or a cup. They go by eye, by experience and by gut. And I think this is what Jamie Oliver's book has done for the reader.
Buy it, experiment with it, have fun with it.
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23 of 23 people found the following review helpful By Grady Harp HALL OF FAMETOP 50 REVIEWERVINE VOICE on July 12, 2005
Format: Hardcover
Not being a television observer of cooking shows or even one who keeps up with 'celebrity chefs', JAMIE'S KITCHEN came as a fresh surprise as a book that just happens to have excellent, reproducible recipes for some fine dishes! Jamie Oliver deserves his fame, if this book is any indication. Young and spunky, with a real talent for witty explanations that keep a recipe book palatable (!), Oliver offers not only some well-chosen delicious treats not found in other cookbooks, outlined in the most easy to read and follow fashion, but he also pays attention to other details.

Like marketing, for example. In a very short space wholly free of pretension, Oliver supplies tips on how to buy foods, when to buy them, when to tell if the produce is the best (and tips on keeping the grocer informed as to the occasional lapse in quality control!), informing the reader that fresh fish should never smell fishy and should have clear eyes , smooth scales etc. Little bits of info like this make the reader bond with the chef, ready to accept his advice on preparing apparently simple yet unique and elegant fare.

There are so many cookbooks out on the shelves these days, but few match the quality of photography of the chef at work, the dishes prepared, the lightness of the written words, and the honest and informed commentary that this book does. Makes you want to read his other books - like getting to know a new friend better! Grady Harp, July 05
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41 of 45 people found the following review helpful By Lesley West on October 1, 2003
Format: Hardcover
Jamie Oliver is quite rightly famous for liking his food unpretentious, fresh and delicious. he is quite quirky and funny as well, and this good humour shines through his recipes.
There are all sorts of delicious things in here, including a fabulous basic bread recipe that can be manipulated into all sorts of good things, but the beauty of the recipes are that they can all be whipped up in fairly short periods of time if friends and family drop in. There are the usual quick and easies, as well as a number of far more spectacular dishes.
If you have a reasonaly well stocked pantry and this cook book, who knows what miracles can happen in the kitchen. This is not just a book for people who love cooking, it is also for people who like the eating as well!
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31 of 36 people found the following review helpful By Ron Atkins on September 23, 2004
Format: Hardcover
Cooking should be fun, but it should also be doable. My impression of this cookbook is that it is designed primarily to be used as a coffee table book. It is full of beautiful color photos of both food presentations and steps in the production process. The book features approximately 100 recipes James has gleaned from his school/restaurant.

James includes recipes from the following areas: salads, cooking without heat, poaching, steaming, frying, roasting, broiling, grilling, and baking. The best part of this book is the first chapter, which covers insightful information on acquiring the basic essential tools and equipment to become a chef, and shopping tips. The recipes however, appear highly advanced and rather impractical for most amateur chefs. For example, his recipes generally require items such as: venison loin, juniper berries, chervil, crème fraiche, pancetta, tahina, sour gherkins, palm sugar, and squid, to name just a few of the exotic foods in these recipes. If you have access to these items, great.

The book is made of glossed paper, which holds up well to spills and working in a kitchen environment. Also, the pages hold open pretty well to facilitate following a recipe while your hands are busy. Overall, this book would make a beautiful coffee table book, but lacks the practicality for my taste and use.
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9 of 9 people found the following review helpful By Elizabeth Hendry VINE VOICE on April 16, 2004
Format: Hardcover
Jamie's Kitchen is a big, beautiful, vibrant cookbook with some very interesting recipes. I have not yet seen any of his other cookbooks, but I found the approach this one took rather refreshing. Unless absolutely necessary, measurements in this one are more general (i.e. handful of breadcrumbs), which gives the chef a little more freedom. He also adds a couple of suggestions at the end of each recipe where the chef can tweak it a bit and get something a bit different. He includes some step by step instructions for things, such as making pasta. The recipes in this book are, for the most part, an undertaking, simply not something you are going to whip together for your family of four after a long day at work or with the kids. The recipes here are more weekend entertaining--but they are lovely and imaginative.
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