- Paperback: 336 pages
- Publisher: Penguin Books Ltd (6 Nov 2004)
- Language English
- ISBN-10: 0141010371
- ISBN-13: 978-0141010373
- Product Dimensions: 24.2 x 18.8 x 2.4 cm
- Average Customer Review: 3.5 out of 5 stars See all reviews (16 customer reviews)
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Amazon Bestsellers Rank:
224,445 in Books (See Top 100 in Books)
- #32 in Books > Food & Drink > Food Writers > Jamie Oliver
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Product Description
From Amazon.co.uk
Jamie Oliver's new book, Jamie's Kitchen has only been home a few days and it's already a victim of sticky page syndrome. Like its predecessors--The Naked Chef, The Return of the Naked Chef and Happy Days with the Naked Chef--its beautiful photographs are slightly slick with olive oil and the clear layout of recipes is traced across with fingerprints of chilli jam, while crumbs of polenta and splinters of rosemary nestle in the gritty crease of the spine. And that is the best recommendation for any cook book.
Oliver's recipes are truly irresistible and this book might well be his best ever--both in quantity (100 recipes) and quality. The Channel Four series associated with the book will focus on his experience of setting up a restaurant school to turn unemployed kids into professional chefs. While Jamie's Kitchen isn't a course book per se, he takes home cooks through kitchen essentials including poaching, boiling, steaming, stewing, frying, roasting, grilling and baking--all in a no-nonsense style.
He proves to be a terrific pupil of his own culinary education, spun in true-to-form Jamie style by the results of his experiments. He has learnt his lessons well from his time at the River Café with recipes such as spring minestrone, pasta and risottos to dream about and a focus on the quality and seasonality of produce. Rick Stein's style of pedagogy also works very well here with sections on basic chef skills such as chopping, boning and filleting. Jamie also helpfully includes easy recipes to some of the basics of French and Mediterranean cookery such as pesto and aioli. But he's also extended his playful ways with oriental cuisine--tempting us with dim sum delights such as steamed pork buns. He also finds room to skirt the borders of increasingly popular Spanish and Middle Eastern flavours with sweet roasted garlic soup and Lebanese lemon chicken respectively, and makes sure to throw in some dinner party dynamite with headliners such as fresh mackerel cooked in pomegranate, lime juice and tequila, and a baked chocolate pudding that's almost too good to share..
Will you be able to get or give a better cookbook than Jamie's Kitchen? You could try, but we wouldn't bet on it. --Fiona Buckland
Product Description
Jamie's Kitchen is the ultimate guide for people who love great food and want to cook. It's packed with clear, no-nonsense advice and inspiration, as well as over 100 brand new recipes from the cookery course and the restaurant. Jamie's approach is honest and easy - this is not a heavy duty 'cook like a professional' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. He encourages you to have confidence, a sense of independence, a laugh and - importantly - to be the boss in your own kitchen.
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Customer Reviews
Most Helpful Customer Reviews
259 of 273 people found the following review helpful
Format:Hardcover
I've just received my order of cookbooks from Amazon (funny how all the good cookbooks come out at once) and Jamie's Kitchen was one of them. Normally Jamie is my absolutely favourite chef, that guy rescued me from ready meal hell, however with his latest offering I don't think I'll be reaching for it after a hard day at the office as this cookbook is in a completely different direction from his previous 3. The recipes are much much more resturant style (which I suppose is only fair as he's actually opening a resturant, he could hardly serve steak sandwiches), therefore his recipes are great for dinner parties but not particularly great for everyday. The dishes all looked lovely (the book is bigger than normal, more like a coffee table book and is full of gorgeous shots of food and alot of the man himself) but I was nearly completely through reading the book before I came over a recipe I was drooling over, desperate to try (mozzarella, bacon and bread kebabs on rosemary sticks). Another departure is quite a few pages showing techniques, which I thought was a bit against his slap it all in approach. One of the other books I brought was Nigella Lawson's Forever Summer and comparing the two I noticed how the two cooks seem to almost have metamorphosised into each other, Nigella's first book How to Eat I always thought had some quite fussy complicated recipes whereas now her cooking is much more centred to the fun, quick and easy approach, specially with her latest book, Jamie seems to be going into reverse, but even so with his resturant style recipes they're still not as complicated and fussy as say Gary Rhodes recipes. If you're fan of Jamie's I'd still recommend you buy this even if it's just to drool over the pictures of the food (and him) and to see how his career has progressed.
53 of 58 people found the following review helpful
Format:Hardcover
I have now watched Jamie's Kitchen, and been very interested throughout, but I have now also eaten at 'Fifteen' the Shorditch Restaurant Jamie and his young trainee chefs have began working at after their intensive training course under the watchful eye of the Geezer of Gourmet, Jamie Oliver himself.
Where this book is different to his others is these recipes are more complicated, and the type of things he will be serving up in his restaurant, so not so easy for us to rustle up at home. Some of the ingredients are things I had never heard of but for dinner parties or special occasions they are well worth the effort. I can only keep my fingers crossed that my attempts will look like the amazing illustrations in the book (truly drool making), but hey I will try my best and no doubt enjoy the result.
When I watch Jamie on TV it is plain to see his enthusiasm for food and cooking, and that really comes across in Jamie's Kitchen too, I have even found myself using some of his catchphrases while cooking!!
There are plenty of recipes in this book to keep me going for a long time, and I will do my best to test them out, If I fail at an attempt, what the hell, it will have been fun, But if I manage to pull off the amazing truly mouth-watering dishes Jamie has put into this book, well I will be a very happy chap, and no doubt so will be the friends I will get round to try them out too!
14 of 15 people found the following review helpful
Format:Hardcover
A completely different book from the previous ones. The previous three books are a collection of somehow provocative recipes that twist traditional dishes from Italy and France with some good results. They were a sort of college-friendly cookbooks, but with not much help for the basics.
This book is different. It gives hints and explainations for the basic cooking styles. It helps a beginner to improve his/her skills. It also provides some interesting recipes, which appear to be "cleaner" then in the past.
Buy it if you are a beginner or if you do not own the first two books. But if you look for refined cooking and good culinary tips (and you are able to spot cooking time errors) go for Ramsey's book instead.
This book is different. It gives hints and explainations for the basic cooking styles. It helps a beginner to improve his/her skills. It also provides some interesting recipes, which appear to be "cleaner" then in the past.
Buy it if you are a beginner or if you do not own the first two books. But if you look for refined cooking and good culinary tips (and you are able to spot cooking time errors) go for Ramsey's book instead.
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Most Recent Customer Reviews
good book
nice book with lots of great recipes,wd Jamie. Would recommend this to any aspiring chef, even the wife managed to follow some recipes.
Published 10 months ago by GAZ
Jamies Books
The book was a Christmas gift so happy it came on time.
The only problem was it was badly wrapped, the cover was bashed in the corner and the front cover sleave was torn. Read more
The only problem was it was badly wrapped, the cover was bashed in the corner and the front cover sleave was torn. Read more
Published 16 months ago by dd
very pleased
I bought this book to take to usa for my daughter-in-law, i'm sure she will love it
Published on 25 April 2010 by Mrs. Mavis Henson
Another good cookbook
While I use Happy Days for more casual cooking, I use this one when I want to impress. The recipes are a bit more complicated and require more ingredients that the Happy Days book... Read more
Published on 27 Mar 2009 by French reader
Absolutely super book!
I love this cook book! It is a welcome contrast to his previous books and I refer to this book especially when I am entertaining friends. Read more
Published on 27 Jan 2009 by Culinary engineer
Over 100 recipes, with useful basic cooking guides and hints...
333 high quality, shiny pages split over 9 chapters:-
Cracking Salads
Cooking Without Heat
Poaching and Boiling
Steaming & Cooking in the Bag... Read more
Cracking Salads
Cooking Without Heat
Poaching and Boiling
Steaming & Cooking in the Bag... Read more
Published on 9 Aug 2006 by Mirage
Disappointing Book
I first decided to purchase this book based on 2 reasons, his past books were good and his show Jamies Kitchen on C4 was great, dispite that some of his student chefs were slacking... Read more
Published on 4 Oct 2003 by C. Ung
One great Book
As a chef myself the recipes and pictures are wonderful. I use all of Jamies books almost everyweek to get ideas for my menus. Read more
Published on 25 July 2003 by Kevin
Too much fish
I have bought the book as i enjoy cooking but dont eat fish. the books contents are over three quaters about fish and recipes using unknown herbs and spices. Read more
Published on 3 May 2003 by John P Ellis
Some interesting new recipes, but......
Unfortunately, Jamie's latest book is more style than substance. It was published to compliment his latest series of programmes, in which fifteen young individuals underwent a... Read more
Published on 17 April 2003 by Neville Mundy
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