Jamie's Kitchen

by Jamie Oliver

This book was inspired by a big idea (and a bit of a mad one): to train a team of disadvantage kids to become chefs and help them open a top-notch restaurant in London. Against the odds, it worked! We all learned a lot, especially me, and Fifteen is still going strong - we're still taking on a new group of kids every year and three ore Fifteens have opened around the globe All the inspiration, excitement and enthusiasm we felt that year are in this book, and I hope some of it rubs off on you.

The focus of Jamie's Kitchen is on different cooking, techniques and step-by-step guides. It introduces cooking 'in the bag' and Asian-style cooking. My favourite recipe from this book, though, is my new best salad, with grapes, tarragon and salty cheese. Incredible.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink, Health

335 pages, Paperback

First published January 1, 2002

About the author

Librarian Note: There is more than one author in the GoodReads database with this name. See this thread for more information.

James Trevor "Jamie" Oliver, sometimes known as The Naked Chef, is an English chef and media personality well known for his growing list of food-focused television shows, his more recent roles in campaigning against the use of processed foods in national schools, and his campaign to change unhealthy diets and poor cooking habits for the better across the United Kingdom.

Reviews

[Terri · Rating 3 out of 5]

I have used and relied on this book a lot, but I had to give it 3 stars because I have had some real problems with the recipes in this book. Too much sugar, not working out etc etc.. I am not sure why, but I find this happens a bit with Oliver's recipes.

[Moi · Rating 3 out of 5]

high 3s -- will possibly upgrade rating upon further use

a creative, healthful approach to cooking. as is often the case, jamie oliver's salad creations are the bomb (of particular note are his Fava Bean and Crispy Pancetta Salad with a Pea, Pecorino, and Mint Dressing and his Moorish Crunch Salad). but i also found his dessert selections approachable and helpful (especially the recipe for Perfectly Sweet Pastry, which offers a manageable technique that doesn't overwork the dough, as i so frequently do, and forms the basis for a number of his sweets herein; of further note are his candied almonds, for which i can already think of tens of uses beyond those he suggests off the bat).

other recipes are a delightful mix of technique (acid-cooking, braising, roasting, raw, etc.) and culinary origin (english, moroccan, chinese, italian, etc.), relying on fresh ingredients.

each recipe is well photographed -- usually in finished form, occasionally (and less helpfully) in medias res -- and has a light-hearted, engaging introduction, followed by easy-to-understand preparation steps comprised of mostly easy-to-obtain ingredients.

this cookbook is neither a basics cookbook (like Joy of Cooking or Mastering the Art of French Cooking) nor mind-bending and genre-defining (anything ottolenghi). but it's a lovely nexus of the two -- recognizable ingredients and beloved preparations with a twist -- and will make a fun palate challenge to beginning home cooks and those looking for a slight switch-up to their regular menus, alike.

[Cailean · Rating 4 out of 5]

I think what is most appealing about Jamie Oliver is the super laid-back approach he takes to the culinary arts. His recipes are almost an anti-recipe because he often doesn't give exact measurements, instead encouraging his readers to trust their instincts and not be afraid to "fail." I especially loved his bread recipe, deconstructing what is often thought of as a difficult or mysterious process and instead making it seem "do-able."

[Peter · Rating 3 out of 5]

Although this is a great visual experiance, the recipes' themselves fall short of what I have come to expect of Jamie. They are very restaraunt- style, and do not have the same vim that the others have. All the same, is gives some goos ideas for anyone running a restaraunt, though I wouldn't reccomend it to home cooks.

[Aniesa]

I actually really like this cookbook! I have already made 3 things -- and all of the recipes turned out great, even though he calls for ambiguous quantities such as "a wineglass full of brandy."

[Robin-Elise Call · Rating 5 out of 5]

I am really impressed by the beauty and usefulness of this book. It really reminds you that food is art, and that the lay person is capable of making truly amazing dishes for himself. The recipes are clear and simple, the photos really highlight the ingredients, and there are wonderful tips for newbies. I got this one from the library (renewed 3 times), so it's gotta go back, but I really would like to own it one day, and give it as a gift to everyone I know.

[Conrad · Rating 4 out of 5]

Just fantastic recipes, and photography that's even better. He includes a lot of shortcuts and tricks that make tough recipes a little easier. I like Oliver's down-to-earth attitude, his crappy, age-old roasting pans, his sense of humor, his many references to bar food, his tributes to his wife, and his rather unabashed alcoholism. The braised leek recipe in particular is simple and perfect.

[Troy Vistro · Rating 3 out of 5]

Got it as a gift. Liked this one better especially with the background on opening 15. I have found that most cookbooks I have read are most valuable as a point of departure for me. They give me ideas for new things to introduce into my own recipes. I might only make one meal from a particular cookbook but it will spawn many new personal recipes.

[Stacy · Rating 3 out of 5]

This isn't my favorite of Oliver's cookbooks, but it's still lovely to look upon. The book is organized by cooking method, almost like a culinary school instruction manual. The recipes are fittingly geared more towards restaurant fare, with an emphasis on very British-y food like celeriac and monkfish and other things that will sound exotic to Americans.

[Kathy Hauck · Rating 5 out of 5]

Love the beauty of this book. If I never make one recipe from it, I'm still thrilled to have it on my shelves just so I can pull it out whenever I want and sip a glass of wine while browsing through it.

[Ambar · Rating 3 out of 5]

Jamie is fantastic character. I love his simple and easy cooking. Italian style which rich of natural ingredients straight from the market or garden. I followed his career from single young lad in London into family man who fought for children better food program.

[Anna · Rating 5 out of 5]

This has the best 2 pages of salad dressings, not to mention wonderful recipes.

[Elizabeth · Rating 4 out of 5]

Great illustrations, despite the fact that I wasn't able to actually bone a chicken. I blame my own wussiness.

[Max Heinegg · Rating 4 out of 5]

attainable food porn

[P. · Rating 4 out of 5]

Jamie is so excited about food. I can't argue with him.

[Giligadi · Rating 5 out of 5]

The sole with polenta recipe is brilliant, as is Dark Sticky Stew. NOM!

[Nelly Paulina · Rating 4 out of 5]

salmon with the vegetable broth and aioli is our favorite

[France · Rating 3 out of 5]

J'adore la cuisine de Jamie Oliver autant que le personnage! J'aime particulièrement ce livre de recettes pour ses images et ses recettes fraîches et simples.

[Louise · Rating 4 out of 5]

Jamie's usual good stuff.

[Catherine Woodman · Rating 3 out of 5]

This is his best cookbook up until his 'how to cook' book that came out in 2007

[Fortheloveofdanes · Rating 5 out of 5]

Rock on Jamie

[Angela Aroozoo · Rating 3 out of 5]

Good for beginners and for some ideas.

[Sareena · Rating 4 out of 5]

Jamie's recipes are fantastic, and he never disappoints. Beware though, if he says quick and easy. I have found sometimes he thinks 2 and a half hours for dinner is quick.

[Michelle Diener · Rating 5 out of 5]

I love this book and use it all the time. My favorite recipe is the prawn and courgette salad. Yum!

[Natalie Olsen · Rating 3 out of 5]

Don't use this one as much as Jamie's Italy

[Emily · Rating 2 out of 5]

I'm sure it's a perfectly fine cookbook, if you happen to use or keep on hand or like some basic ingredients that I don't use or generally keep on hand (like lamb). Not keeping this one.

[Lisa's book adventures · Rating 5 out of 5]

Always delicious recipes, and non deceiving pictures; it shows the food in a 'I could have made this' way.
Success guaranteed with this book.

[Anwen Garston · Rating 4 out of 5]

Fantastic recipes.

[Wendi Mattson · Rating 4 out of 5]

Really like Jamie oliver. Always entertaining. Great recipes and easy to follow with good descriptions.

[Una Mamma che Legge · Rating 5 out of 5]

Foto meravigliose, ricette semplici e deliziose, spiegazioni dettagliate e accurate.
TOP!