Jamie Does... [Hardcover]

This was a bit of a disappointment for me, especially after 'Jamie's America' which I thought was a bit of a comeback.
This book follows the same principle as 'Jamie's America', switching the new world for the old one (and Morocco), but keeping the same style.

Perhaps that's the problem, 'America' was chock full of weird/crazy recipes that were adapted to the modern palate (less greasy and more flavour).
That wouldn't really work in europe/morocco, since these dishes are mostly classics, and everyone already knows them. He does deserve credit for having a few lesser-known dishes, and some of these are very good, if a bit simple.

The biggest botch-up is the Morocco section, which is a real shame.
His recipes with philo dough are unworkable, since they lack proper instructions (he never mentions damp towels, which are essential).
Besides, with his image as the chef who teaches you how to cook, one would expect he'd warn newbie-chefs about how difficult philo dough can be. Instead he passes it off as something really easy if somewhat time-consuming.

Still, there are a few gems here, the Swedish meatballs are a must. Just don't put this on top of your list.

A new Jamie Oliver book is always a cause for celebration and I had literally been licking my lips and biting my finger nails with anticipation since watching the first episode of the accompanying T.V. series last night. He really brought the food of Marrakesh to life, and made me think again about it. For some reason I thought much of it was very sweet and rich- I didn't know it was also so fresh and vibrant. The Morocco chapter of the book adds a few recipes to those on the T.V. show, such as a very intriguing 'Moroccan Fish and Chips' (spicy marinated fish), Kefta meatballs, grilled sardines and a recipe for making your own preserved lemons. The stand-out recipe of this chapter is the one featured on the show for Vermicelli and Prawn stuffed fish- wow that looks great. I think I'll try it if i can get hold of a nice big sea bass because I'm not sure if we can get dorade here... maybe we can?

My favorite chapters are the Morocco, Greece, and Sweden chapters, probably because I haven't cooked much from those cuisines. I think Jamie's book is a perfect introduction to some of the flavour pairings and techniques of the cooking in those countries from which I intend to spring-board off into my own research and exploration and maybe even travel (though this depends on my purse-strings as well as my apron strings!!). I was lucky enough to be in Sweden recently and I tasted a delicious cardamom bun. I had wanted to have a go at making them when I returned but hadn't found a recipe yet until this morning and, whichever way you look at them, Jamie's buns look great.

I really look forward to trying some Greek stews, especially the sticky pork one. Last year I bought the fantastic tome 'Vefa's Kitchen' which is a great encyclopedic greek cookbook but to be honest I haven't cooked much from it. I can tell I will cook Jamie's greek recipes and they will lead me on to and open up some of the recipes in Vefa's Kitchen. Jamie is inspirational and this book makes me want to travel, explore, go diving, charm snakes and above all cook fantastic food.

When I first heard about this book I thought it sounded interesting but it had the potential to be a little bit like your grandmother showing you holiday snaps... it is in a way like that, if your grandmother just happens to be Jamie Oliver.

p.s. O.K., I've just had another flick through and the French, Spanish and Italian chapters are just as good as the rest (!), including a stunning-sounding recipe for Prune and Armagnac ice cream that I'm about to make a start on so it's ready for a late-night treat this evening.

Released to coincide with the latest TV programme series, it is cover subtitled as:

'Easy twists on classic dishes inspired by my travels'

This is a well-produced publication which, I think, achieves what it sets out to do....gives the reader a taste of foreign country cuisine and the genuine encouragement to give it a go......if one can't physically visit and try the 'real thing'!
However, if you already have cookbooks which embrace these particular cuisines, Jamie Does.....Spain, Italy, Sweden, Morocco, Greece and France, may be on the limited side!

From the D/J flap:

'This new book of mine is all about fun, escapist recipes. It's an adventurous cookbook that embraces the big hitters from the incredible countries I've visited recently, as well as completely new things I've made up by taking cues from the influences around me. I've taken some of the most famous and exciting dishes from these beautiful places and tweaked tem so you can recreate the paellas of Spain, the tagines of Morocco and the risottos of Italy easily, and authentically, in your own kitchen........'

A plain hardback cover opens to 360 quality matt pages, split over 6 main chapters, each dedicated to the aforementioned countries sandwiched between Jamie's usual welcome and thanks pages, completed with a concise index, which is usefully enhanced by 'blue' entries indicating an essential ingredient described in one of the 6 chapters and 'V' for vegetarian dishes. In addition, bold entries show an illustrated dish.

Illustrations by David Loftus, as always - stunning atmospheric on-location shots mingling with those of the finished dishes.

Opening text to 'Welcome' on page 9, sums up the typical, unpretentious JO banter which has made him so famous and is characteristic in all of his cookbooks:

'If I've learnt anything over the years, it's to follow my gut...........

closing with:

.....'So please, enjoy this book, have fun with these recipes, then go on your own short escapes...........'

In this last statement, as previously mentioned, Jamie reveals that his main goal is not only to portray a flavour of these countries in terms of trying out a new recipe but try and get away to them, too!
OK, however inexpensive it can be to get to these places, it is unlikely that many of us are able to do just that, but this book is a fair taster of the cuisine one could encounter.

Each chapter opens with a double-page picture, a general paragraph in blue text, followed by general information relevant to the country being visited.
Each chapter finishes with an 'Essential Ingredients' double-page spread.

Each recipe is clearly laid out with the title (and any relevant translation) in bold capital letters (sometimes white on a coloured background), the list of ingredients, number of servings, opening text - often with a historical slant - and the clearly laid out method.

Each page has the country at the top, for easy reference, and the page number also in the relevant language at the bottom, which is a nice extra touch.

A small taste of the recipes contained within:

* SPAIN

Nice and Simple Spanish Gazpacho
Patatas Bravas
Incredible Olive Oil Biscuits
Tinto de Verano Sorbet

* ITALY

Risotto Bianco
Spaghetti Vongole
Nini Bellini
Best Tiramisu

* SWEDEN

Swedish Meatballs
Gorgeous Beetroot Gravadlax
Arctic Char Parcels
Swedish Buns

* MOROCCO

Kefta
Beef Tagine
M'Hanncha with Date Sauce (aka 'Snakey-Cakey', in Jamie-speak!)
Simple Lamb Tangia
Sweet Couscous

* GREECE

Greek Salad
Souvlaki (Wicked Kebabs)
Mighty Meat Stifado
Honeyed Feta Filo Pies

* FRANCE

Steak Tartare
Pork Terrine
Roquefort Salad with Warm Croutons and Lardons
The World Famous Tarte Tatin

Tried, to date, and eaten:

'My Favourite Paella'

which I made in my favourite shallow casserole, opening with the 'lug of olive oil', initially for the chorizo and pork belly, then the peppers, garlic, onion and parsley stalks, seasoning and saffron.
Then ...the rice, tinned toms and stock......and more seasoning....and Jamie's unassuming advice:

'......This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again. After 15 minutes, the rice should be cooked but will still have a bit of a bite....'
Time to add the shellfish (and a further dash of stock) in my case!
In go the chopped parsley leaves and the freshly squeezed lemon juice.....from the lemon wedges which finally adorn the top.........as this handsome dish makes its way directly to the table for serving!
Well worth every minute of that aforementioned 'tender loving care'........and simply delicious with a glass of chilled Sancerre!

'Years ago, before I knew anything about Greek food, or knew any Greek people, I did a school project on the Acropolis.
I may not have come top of the class, but that didn't mean I wasn't full of excitement when I finally arrived in Athens and caught a glimpse of it on the horizon.'

Typical, down-to-earth Jamie!

Tonight, I am off to try the 'Pot au Feu', (pages 316/317 - pictured), with Jamie's recommended 'sunnier month' tweak!

Advertised as serving 4, I was initially surprised at the meat volume:

1 x 1KG piece of beef shin or brisket
1 x 400g piece of pork belly
300g French sausage

AND a

1.5kg whole chicken.........

but, Jamie goes on to reveal that there will be loads of 'meat leftovers':

'.....This recipe makes a great meal for four people, but there's enough meat to do you another couple of meals as well....'

but this recipe will require a seriously LARGE pot!