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Product Description
Celebrating Britain’s very best food
Jamie grew up in one of the first true British “gastropubs”, which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that’s what he wants to share in the new book: the essence of British food, done properly.
Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. The food reflects an open-minded culture as well as the country’s beauty. There are over 100 of Jamie’s favourite recipes: some are indisputable classics, some are his versions of the classics, some should be classics but just haven’t been made famous yet and others he’s made up from the great bounty of British produce.
Wherever you’re from, if you love food this book will offer you a little taste of happiness.
Jamie grew up in one of the first true British “gastropubs”, which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that’s what he wants to share in the new book: the essence of British food, done properly.
Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. The food reflects an open-minded culture as well as the country’s beauty. There are over 100 of Jamie’s favourite recipes: some are indisputable classics, some are his versions of the classics, some should be classics but just haven’t been made famous yet and others he’s made up from the great bounty of British produce.
Wherever you’re from, if you love food this book will offer you a little taste of happiness.
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Most Helpful Customer Reviews
179 of 186 people found the following review helpful:
5.0 out of 5 stars
That great British dish, rabbit bolognese?!,
By
This review is from: Jamie's Great Britain (Hardcover)
Some predictable things made it into this book: Bubble and Squeak, scones. But some very unpredictable things did too: Yemeni lamb recipes from Wales, scallops with black pudding, roast veg vindaloo. And rabbit bolognese...If you were expecting very familiar comfort food, old-fashioned bangers and mash and a ultimate shepherds pie recipe, you may be disappointed. Because rather than dishing up a book stuffed with traditional favourites, Jamie Oliver does his utmost to provide a new twist on our current, actual, national cuisine. Combine our love of spag bol with a new interest in foraging, and that rabbit bolognese is the logical outcome (There are some reoccurring recipes as other reviewers have noted. The one-pan fry-up is the first in the book!) BREAKFASTS includes bubble and squeak, homemade yoghurt, yemeni pancakes, kedgeree and delicious Glasgow potato scones (really delicious). The kedgeree recipe in particular departs from others I've used with a fresh spice mix rather than just garam masala, very nice. SOUPS including tomato, spring veg (with gin!), mushroom, ham and pea, minted courgette, mulligatawny SALADS - some really nice things here, though hardly traditional! Apple and watercress with blue cheese dressing, heritage tomato salad with dill, a shredded rainbow salad that's essentially coleslaw (UK? hmm...) salmon salad, and a Caribbean-inspired pork and rice salad PUB GRUB tiny yorkshire puddings with smoked trout in, scotch eggs, scampi bites (with very sweet nostalgic commentary by Jamie about growing up in the pub) ploughmans, toad in the hole, and, errr, cheese fondue! NEW BRITISH CLASSICS empire roast chicken (combining roast chicken and curry - I haven't tried this yet...), that Yemeni lamb, Jerk-dressed pork AFTERNOON TEA including a tea loaf with Earl Grey in it, a romantic Victoria sponge with some orange zest and rosewater, a sour Cranberry bakewell, some mini Eccles cakes... SEASIDE Oysters, skate and peas, potted shrimp, mussels, fishcakes etc. The fishcakes have a strip of streaky bacon round the outside - might be too experimental for this household... PIES AND PUDDINGS A Shepherd's pie but made with veal (with a note about why we should use more of that meat), Cornish pasties, a surprisingly elaborate steak and kidney recipe... SUNDAY LUNCH Always one of JO's strong points, there's a fantastic-looking forerib recipe with a brilliant serving/carving suggestion, a brill roast goose (that looks familiar from the Xmas programmes), lamb shanks slow cooked in Guinness, a wonderful looking pork belly with scrumpy, a big bacon joint with pease pudding... WILD FOOD pheasant with fennel bake, honey-roasted rabbit, rabbit bolognese.... VEGETABLES Champ, red cabbage, about fourteen ways with asparagus, leeks with a crunchy topping, four different mashed potato recipes PUDS Summer Pudding with elderflower, two quite bonkers trifles, a rice pudding with rhubarb, honeycomb with chocolate sauce (definitely seen that one before), crumble with flapjack topping, arctic roll! Now we're talking... I actually think the book is rather beautiful - photography is even better than ever, and I love the fact that serving suggestions for the roasts are included as i am rubbish at knowing how to carve and this is a lifesaver. But the fonts!! that's my only complaint! An introduction entirely in capital letters, sigh. Anyway, one more good review, but I hope listing some of the recipes gives a chance to virtually browse the book.
229 of 257 people found the following review helpful:
4.0 out of 5 stars
Prodigous,
By Matt Clay (Greenock) - See all my reviews
This review is from: Jamie's Great Britain (Hardcover)
My Nan loves Jamie Oliver. She says he's like the grandson she always wanted; that does sting a little as I'm washing out her commode but I'm not bitter. She won't eat anythng that's not been hand prepared from one of Jamie's latest volumes and I can tell you that artichokes and fresh basil aren't a staple at the Greenock convenience store. Thankfully he trots these books out like billy-o, 30 minute meals, food revolution, ministry of food just this year so it keeps from getting samey (they do all seem to involve roughly rubbing and stuffing herbs into raw meat with your bare hands though). I'm sure there will be a TV series along anytime now to make sure this sells plenty for Christmas... little scamp. Nan wouldnt wait that long, I had to camp outside Watersones on Wednesday night to get the first copy. I'm praying for Jamie's Pot Noodles next year.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
simple and amazing,
By
This review is from: Jamie's Great Britain (Hardcover)
Like the rest of the Jamie Oliver cookbooks, he take a dish down to the basics and makes it easy and accessible for anyone to make. Even those people who are not as comfortable in the kitchen will find it easy to follow these recipes. And the photos....only make it better.
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