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Jamie Does... Hardcover – 15 Apr 2010

4.6 out of 5 stars 110 customer reviews

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Product details

  • Hardcover: 360 pages
  • Publisher: Michael Joseph; 01 edition (15 April 2010)
  • Language: English
  • ISBN-10: 0718156145
  • ISBN-13: 978-0718156145
  • Product Dimensions: 20 x 3.5 x 25.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (110 customer reviews)
  • Amazon Bestsellers Rank: 11,278 in Books (See Top 100 in Books)

Product Description

About the Author

Jamie Oliver started cooking at his parents' pub, the Cricketers, at the age of eight, and has gone on to work with some of the world's top chefs. He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which trains disadvantaged young people to become chefs. There are now Fifteen restaurants in Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian. Jamie writes for publications in the UK and around the world, including his own Jamie Magazine.


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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
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.
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Format: Hardcover
My partner & I love this book (and most of Jamie's) and we cook from it regularly. We especially love the risotto bianco recipe which we add different things to every week. The tapas are really good and different to what you normally find in non-specialist books. The Greek section is pretty authetic (take it from a native) and the Italian section is yummy. The French section is rustic and there are some really show-off recipes which will be great for dinner parties. The Swedish section is a bit hit-and-miss, although that is probably down to personal preferences. Although, the Swedish fruit tart is delicious. A great book for the collection. P.S. Moroccan lamb = best lamb I've ever made.
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Format: Hardcover
I was so excited about this new series (the giant prawn advert was classic) and this book to accompany the series certainly doesn't disappoint. Beautifully executed with gorgeous photograph. Jamie also introduces each section to set the scene for the great recipes.

Having lived in Andalucia for a year, I can confidently say that Jamie has hand picked the best that there is available. From tasty tapas dishes like mini meatballs, gambas (prawns), patatas bravas (spicy potatoes) to classic paella and gazpacho all the recipes are beautifully photographed and easy to follow. Anyone who loves drinking Tinto de Verano (a refreshing long drink of red wine combined with fanta lemon and loads of ice) will love the sorbet Jamie suggests.

The other chapters include the recently aired Morocco (I really can't wait to try the "Snakey Cakey" cake!) Italy, Sweden, Greece and France. Cute little additions include page numbers in the language of the relevant section.

Made the chicken, olive and preserved lemon tagine for dinner tonight - never made one before and it came out really well.

Buy it for yourself, buy it for your friends. I guarantee that you will have hours of enjoyment from it; both reading and cooking.
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By Ali on 16 Jun. 2011
Format: Hardcover Verified Purchase
I think this cookbook is fantastic. Not only does it provide a bunch of recipes from different parts of the world, but also covers different areas of the meal as well. They look so great in the picture. Now, i'll admit that my plates tend not to look like the ones in the picture, but they are so amazingly tasty. The important thing is to make the recipe when the ingredients are in season and the flavors are so amazing. My favorite is in the spanish section, the chorizo and tomato salad. By far my favorite lunch now, and so easy and inexpensive! Jamie's recipe's are so detailed that if you follow, you can't go wrong.

All in all, a great buy to try "foreign" food at home.
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Format: Hardcover
Let's start with me saying that I like Jamie Oliver, and with the exception of Ministry of Food I highly rate his books.

My initial feeling this with this one it that it is style over substance. Highly accessible recipes as always, and fantastic photography, but if you stripped out the many, many double page photos and just kept it down to the recipes you'd end up with a much shorter book. It feels a little flabby with quite a lot of filler pages that don't really add anything.

The recipes themselves seem a little basic, although maybe that's more a reflection of my confidence in the kitchen rather than the book itself.

So overall, it feels like a much larger version of Jamie's self-titled magazine, with the occassional little gem of a recipe buried in amongst a lot of photos and "chat" that doesn't add much.

For me, his best two books remain "How to Cook" from the "Fifteen" series, and Jamie At Home.

If you're a Jamie fan, you'll enjoy this (in parts)... if you're new to his books, this isn't the place to start as you really won't get a good introduction to his work.
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