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Jamie's Kitchenby Jamie Oliver
Synopses & Reviews
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!
"The Naked Chef guides even the most hard-core culinary bumbler to gustatory brilliance" Vanity Fair
"A confidence-inspiring charmer, Oliver constantly reminds us that cooking ? should be fun." Food & Wine
From cooking sensation Jamie Oliver comes an entirely brand-new cookbook that offers a culinary course for novices and pros alike.
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.
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