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Jamie's Great Britain Hardcover – September 29, 2011

4.6 out of 5 stars 9 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: 408 pages
  • Publisher: Michael Joseph Ltd (September 29, 2011)
  • Language: English
  • ISBN-10: 0718156811
  • ISBN-13: 978-0718156817
  • Product Dimensions: 7.9 x 1.5 x 10 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #275,306 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Jamie's Great Britain is jam-packed with interesting takes on British dishes both familliar (Toad-in-the-Hole, Fish Pie, Victoria Sponge, Scotch Eggs, Yorkshire pud) and esoteric or eccentric (Welsh Surf & Turf of lamb and lobster, White Pepper Skate, Roast Quail Skewers with Celeriac & Fennel, Oysters Three Ways) plus some nostalgic (St Clement's Cake, Retro Arctic Roll, Trifle).

Many local specialties are represented, such as Cornish Pasties, Cranachan, Welsh Cakes, "King of Mash" Irish Champ, and Clootie Dumpling, all with a twist or two. Afternoon tea and cricket matches get a look-in with Earl Grey Tea Loaf, Eccles Cakes and some interesting variations on shortbread (lemon thyme-vanilla, lavender & honey). And there are introductions to local folks with their own small businesses, such as Wilkins Cider, Westcombe Cheddar, Arbroath Smokies and Mark's Bread. Some nice condiments and menu suggestions, too.

Jamie talks about the many cultural influences on British cooking and tosses a bit of history in with some of these dishes. There's a visit to the Lea & Perrins factory, for instance, and cooking with the Yemeni community of Cardiff. Add an unobtrusive undercurrent of sustainability - the reader is gently reminded that in the UK, certain less familliar fish like coley or gurnard taste wonderful in place of scarce cod, and prawns should be responsibly sourced; allotments are celebrated with photos and recipes.

Lots of nice salads, soups, veg, Sunday roasts, scrummy puds, a chapter on the seaside and a chapter on "wild food" i.e. game and foraging, plus my favourite, a chapter on breakfasts. This is a UK cookbook and all measurements are to UK standards - if cooking in the USA you'll need to translate them to US standards.
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Format: Hardcover Verified Purchase
I made the Milkman's Pie in this book, and we loved it! So tender and flavorful! I ordered a copy for myself right away. I can't wait til it gets here and I get to try the rest.

There are plenty of lovely color photographs so that you know what your dish should look like. So many pretty, colorful dishes, and loads of produce.
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Format: Hardcover Verified Purchase
Everything British everything good with all the stories. I like it that some of the recipes come with Healthy options. I'm really happy that this book is akin to the Naked Chef days without a hint of the pink slime.
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Format: Hardcover Verified Purchase
This book has amazing color photos of the finished recipe presentations. In many instances a brief history of the dish's origin is included. The recipes are authentic traditional British fare and are splendidly prepared with exacting instructions. A must have for any serious chef's library.
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Format: Hardcover Verified Purchase
My mama and I already love Jamie Oliver, and I got her this book for Christmas. I'd never seen it before, and I wasn't quite sure how practical it would be, but we both love it! We've already made some stuff from it, and we even enjoy just reading it. How often is it that you like to just read a cookbook?
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