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1 Burnside Cooking and Food- Featured Chefs

Jamie's Italy

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Jamie's Italy Cover

 

Synopses & Reviews

Publisher Comments:

Bestselling author Jamie Oliver finally devotes an entire book to America's favorite cuisine — Italian!

Italy and its wonderful flavors have always had a major influence on Jamie Oliver's food and cooking. In Jamie's Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy's influence reaches us all.

Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking — and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy.

Jamie's Italy is the result of that journey — and it's a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie's Italy is a cookbook by the people for the people. From Sicily to Tuscany, it's about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it's not only mouthwatering food that Jamie brings back home: it's also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy youre in.

Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which youll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion — youll never want to leave Jamie's Italy.

Review:

"Oliver, television's Naked Chef, may have been born in Southend-on-Sea, but he turns out to have an Italian soul in this collection of recipes from all over the Boot. As an outsider, Oliver has great reverence for the traditions of Italy, and he offers some surprisingly deep insight about how a lack of choice and a massive working-class population have kept those traditions alive. This is no sugar-coated fairy tale, however: Oliver doesn't hesitate to get down-and-dirty, as in a description of Palermo street food served by hand from a 'chain-smoking, dirty-looking bloke,' and he cogently explains why he insisted on including a 'graphic and gruesome' photo of a slaughtered sheep. Indeed, Oliver enthusiastically encourages British and American readers to familiarize themselves with foods less common in their home countries such as rabbit. Nonna Giusy's Fish with Couscous reflects the African influences of Sicily, and Altamura Pea Soup with fresh peas and broken spaghetti perfectly represents the Italian genius for making something out of almost-nothing. Desserts include a simple Pear Sorbet with grappa. Candid photos such as one of Oliver's mentor's father, a 96-year-old who cooks for himself every day reinforce the personal feel of this collection, and the impression that Oliver has a deep affinity for Italian food, no matter his British roots." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

In this book, Jamie returns to what he does best, in the place he loves most ??? and with simple instructions and fresh ingredients, he makes authentic Italian cooking more accessible than ever before.& nbsp; & nbsp; Last year, Jamie traveled across Italy, cooking for and with Italians of all ages and learning from them ??? discovering the country he loves through its food.& nbsp; The result is a book about the real flavor of Italy and the spirit of its people, all done in Jamie??'s inimitable fun, fresh style.& nbsp; Over 100 recipes, including easy homemade pastas and sauces, rustic stews and chops, and deliciously unexpected desserts like olive oil-topped ice cream.& nbsp; For anyone who loves real, honest Italian food, this book is a must.& nbsp;

Synopsis:

Bestselling author Jamie Oliver devotes an entire book to America's favorite cuisine--Italian--and offers 120 scrumptious new recipes for everything from risotto to roasts and spaghetti to stews structured as traditional trattoria menus.

Product Details

ISBN:
9781401301958
Author:
Oliver, Jamie
Publisher:
Hyperion Books
Photographer:
Loftus, David
Photographer:
Terry, Chris
Subject:
Cookery, italian
Subject:
Regional & Ethnic - Italian
Subject:
Regional & Ethnic - English, Scottish & Welsh
Subject:
Italian
Subject:
Cooking and Food-Italian
Copyright:
Edition Description:
Hardcover
Publication Date:
20061131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
320
Dimensions:
9.6875 x 7.4375 in 40.64 oz
Age Level:
from 18

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Related Subjects


Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Regional and Ethnic » Italian

Jamie's Italy Used Hardcover
0 stars - 0 reviews
$19.95 In Stock
Product details 320 pages Hyperion Books - English 9781401301958 Reviews:
"Publishers Weekly Review" by , "Oliver, television's Naked Chef, may have been born in Southend-on-Sea, but he turns out to have an Italian soul in this collection of recipes from all over the Boot. As an outsider, Oliver has great reverence for the traditions of Italy, and he offers some surprisingly deep insight about how a lack of choice and a massive working-class population have kept those traditions alive. This is no sugar-coated fairy tale, however: Oliver doesn't hesitate to get down-and-dirty, as in a description of Palermo street food served by hand from a 'chain-smoking, dirty-looking bloke,' and he cogently explains why he insisted on including a 'graphic and gruesome' photo of a slaughtered sheep. Indeed, Oliver enthusiastically encourages British and American readers to familiarize themselves with foods less common in their home countries such as rabbit. Nonna Giusy's Fish with Couscous reflects the African influences of Sicily, and Altamura Pea Soup with fresh peas and broken spaghetti perfectly represents the Italian genius for making something out of almost-nothing. Desserts include a simple Pear Sorbet with grappa. Candid photos such as one of Oliver's mentor's father, a 96-year-old who cooks for himself every day reinforce the personal feel of this collection, and the impression that Oliver has a deep affinity for Italian food, no matter his British roots." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , In this book, Jamie returns to what he does best, in the place he loves most ??? and with simple instructions and fresh ingredients, he makes authentic Italian cooking more accessible than ever before.& nbsp; & nbsp; Last year, Jamie traveled across Italy, cooking for and with Italians of all ages and learning from them ??? discovering the country he loves through its food.& nbsp; The result is a book about the real flavor of Italy and the spirit of its people, all done in Jamie??'s inimitable fun, fresh style.& nbsp; Over 100 recipes, including easy homemade pastas and sauces, rustic stews and chops, and deliciously unexpected desserts like olive oil-topped ice cream.& nbsp; For anyone who loves real, honest Italian food, this book is a must.& nbsp;
"Synopsis" by , Bestselling author Jamie Oliver devotes an entire book to America's favorite cuisine--Italian--and offers 120 scrumptious new recipes for everything from risotto to roasts and spaghetti to stews structured as traditional trattoria menus.

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