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Jamie's Kitchen Hardcover – October 8, 2003
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"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
Top Customer Reviews
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.
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
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!
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.
Most Recent Customer Reviews
As with many of J.O.'s books, before and since, this one contains a sincere and honest approach to the love the man has for his craft. Read morePublished 7 months ago by z3dsdead
Sold all my cookbooks at a consignment store. You can get anything you want on-line.
I like Jamie and his old cooking shows, but really didn't use this cookbook.
I love this cookbook. Recipes are explained so well and a wonderful variety of new recipes to try.Published 24 months ago by B.Jarman
this book is a great addition to the tv series Jamies Kitchen which amazon also supplies. it provides a great insight into Jamies fifteenPublished on March 4, 2014 by RICHARD JAMES FARR
Chef Jaimie Oliver presents unique dishes from simple and nutritional ingredients. Recipes are easy to follow and varied to meet any taste.Published on January 11, 2014 by Ian W FIDDES
I enjoyed the item and hope other persons may be my be inten to buy this item also, it is helpful for cooking I thinkPublished on December 9, 2013 by shane cook