Synopses & Reviews
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 you're 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 you'll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion--you'll never want to leave Jamie's Italy.
"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.)
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.
The author presents recipes and cooking tips he received from real Italians during a tour of Italy along with anecdotes from his trip.
The popular chef and best-selling author of The Naked Chef turns his attention to the classic dishes from each region of Italy in a cookbook containing an array of more than 120 authentic Italian recipes, ranging from pasta to risotto and beyond, all organized as traditional trattoria menus. 175,000 first printing.
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;
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 England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He is twenty-nine and lives in London with his wife Jools and their daughters, Poppy and Daisy.