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1 Local Warehouse Cooking and Food- Featured Chefs

Jamie's Kitchen

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Jamie's Kitchen Cover

ISBN13: 9781401300227
ISBN10: 1401300227
Condition: Standard
Dustjacket: Less Than Standard
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Synopses & Reviews

Publisher Comments:

Jamie's Kitchen — the television show — began as an experiment and turned into a phenomenon. It started when Jamie took in 15 unemployed, enthusiastic kids, trained them to be chefs, and helped them open a restaurant, Fifteen, that has become the hottest dining spot in London. When England's Channel 4 launched a tie-in series, more than four million people tuned in. The show premiers this fall in the U.S.

Jamie's Kitchen — the book — is laid out as a cooking course and will inspire readers of all levels. Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding.

Jamie includes tips on how to take recipes in new directions and how to be an inspired grocery shopper — spotting what's good, what's in season, and what's a good value. Most important, Jamie encourages budding cooks to have confidence and a sense of independence, and to be master of the kitchen!

Review:

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

Review:

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

Synopsis:

From cooking sensation Jamie Oliver comes an entirely brand-new cookbook that offers a culinary course for novices and pros alike.

Synopsis:

The book features all the recipes from Jamie??'s cooking course, including the ultimate in Mediterranean-style fast food ??? pasta and fresh sauces, thick wedges of bruschetta with basil and tomatoes, crispy pizza slices loaded with organic produce, warm vats of stew for the winter and simple French salads for the summer.& nbsp; Some of Jamie??'s new and exciting recipes include: warm salad of roasted squash, prosciutto and pecorino; citrus seared tuna with crispy noodles, herbs and chili; Barolo poached fillet steak with celeriac puree; roasted sweet garlic, bread and almond soup; Sardinian culurzones with butternut squash and baked goat??'s cheese; yellow bean, vodka and smoked haddock risotto; slow-roasted balsamic tomatoes with baby leeks and basil; baked chocolate pudding; and hazelnut torte. & nbsp; As he does on his television show, Jamie will guide the reader through different cooking methods that will be themed by technique (from roasting and boiling, to chargrilling and pot-roasting, etc).& nbsp; The book will have a slightly larger format with more step-by-step photos than reportage.& nbsp; This is a real cooking course combined with Jamie??'s unique style with no fewer than 120 recipes with color throughout.& nbsp; He???ll include hints and tips on how to take recipes in different directions and how to be inspired when shopping ??? spotting what??'s good, what??'s in season and what??'s a good value.& nbsp; Most importantly, Jamie encourages the reader have confidence, a sense of independence, and how to be the boss in your own kitchen.& nbsp; & nbsp;

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 London. He is now running his new restaurant, Fifteen, in London. He has written for the Saturday Times and was food editor at GQ and Marie Claire magazines. He lives in London with his wife, Jools, and their daughter, Poppy Honey.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

efrona, December 12, 2006 (view all comments by efrona)
Jamie?s kitchen; is a superb book of flavor combinations, stirring the senses to shear happiness. Smooth recipes fill the pages with sophisticated thinking and yet, simple beautiful thoughts from the culinary heart. Improvisational measurements encourage creativity by showing cooks in this book; that they can add a little more or less of an item. A great cook needs to feel their measurements with some instinct and leeway. I truly enjoy the book for it?s recipes, photo?s and dedication to a group of young chefs in the making. This is the first book by Oliver I have every looked at.
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Product Details

ISBN:
9781401300227
Author:
Oliver, Jamie
Publisher:
Hyperion
Location:
New York
Subject:
General
Subject:
Cookery
Subject:
Courses & Dishes - General
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-General
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
no. 115
Publication Date:
20031008
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Yes
Pages:
336
Dimensions:
11 x 9.75 in 64.4 oz
Age Level:
from 18

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Regional and Ethnic » British Isles
Cooking and Food » Regional and Ethnic » UK and Ireland

Jamie's Kitchen Used Hardcover
0 stars - 0 reviews
$10.49 In Stock
Product details 336 pages Hyperion Books - English 9781401300227 Reviews:
"Review" by , "The Naked Chef guides even the most hard-core culinary bumbler to gustatory brilliance"
"Review" by , "A confidence-inspiring charmer, Oliver constantly reminds us that cooking ? should be fun."
"Synopsis" by , From cooking sensation Jamie Oliver comes an entirely brand-new cookbook that offers a culinary course for novices and pros alike.
"Synopsis" by , The book features all the recipes from Jamie??'s cooking course, including the ultimate in Mediterranean-style fast food ??? pasta and fresh sauces, thick wedges of bruschetta with basil and tomatoes, crispy pizza slices loaded with organic produce, warm vats of stew for the winter and simple French salads for the summer.& nbsp; Some of Jamie??'s new and exciting recipes include: warm salad of roasted squash, prosciutto and pecorino; citrus seared tuna with crispy noodles, herbs and chili; Barolo poached fillet steak with celeriac puree; roasted sweet garlic, bread and almond soup; Sardinian culurzones with butternut squash and baked goat??'s cheese; yellow bean, vodka and smoked haddock risotto; slow-roasted balsamic tomatoes with baby leeks and basil; baked chocolate pudding; and hazelnut torte. & nbsp; As he does on his television show, Jamie will guide the reader through different cooking methods that will be themed by technique (from roasting and boiling, to chargrilling and pot-roasting, etc).& nbsp; The book will have a slightly larger format with more step-by-step photos than reportage.& nbsp; This is a real cooking course combined with Jamie??'s unique style with no fewer than 120 recipes with color throughout.& nbsp; He???ll include hints and tips on how to take recipes in different directions and how to be inspired when shopping ??? spotting what??'s good, what??'s in season and what??'s a good value.& nbsp; Most importantly, Jamie encourages the reader have confidence, a sense of independence, and how to be the boss in your own kitchen.& nbsp; & nbsp;
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