Jamie’s Food Tube: The Pasta Book (Jamie Olivers Food Tube 4) Paperback – 2 Jul 2015
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About the Author
Branded the man who taught Jamie Oliver everything he knows about Italian food, Gennaro's passion for cooking began at an early age. Raised in Minori, Southern Italy, Gennaro grew up eating fresh, seasonal produce and learning how to make every variation of Italian pasta. As well as owning and running some of the UK's best Italian restaurants, he has made copious television appearances, including on the series 'Two Greedy Italians' with good friend Antonio Carluccio. Gennaro's larger than life personality and simple recipes have made him a YouTube success, with over 100,000 subscribers and more than 1 million views across his online content.
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Top customer reviews
I have posted a recipe listing at the end of my review as this might help you quickly decide if the book is for you or not… of course feel free to skip ahead to this, but for those that are interested in finding out more about the book and my personal opinions on it… read on!
First impressions of the book and layout are brilliant; it’s bursting with high quality images of every single recipe. Each recipe page is laid out clearly with serving size and total time.
I have uploaded a couple of images of the recipe pages but for such a small and understated book that hasn’t been highly publicised, this is high quality indeed.
Jamie has written an intro to the book explaining the premise of Food Tube – Jamie’s channel on YouTube where he and other talented individuals upload videos every week with tips and tricks to improve your cooking. I like to check it out every now and again and often pick up new nuggets of inspiration (my wife follows it religiously). And this book is very in keeping with that tone of tips and tricks (there are a couple of pages dedicated to tips just before the first ‘basics’ recipe section – be sure not to miss them) and also inspiration.
I am also a big fan of Gennaro and his passion for pasta really comes through in his introduction to the book as well as the recipes.
The book is split into five sections, the first one being basics with, as you might guess, basic recipes. The other four sections are all seasonal and are titled as such; Gennaro explains in his introduction that he grew up eating and cooking seasonal produce, hence why the book is split as such. I too am an advocate of season cooking and produce, it not only tastes better but often it should be cheaper to boot!
I have only tried the one recipe so far but it was like eating all things Italian in our own home; Baked Tomato and Cheese Conchiglioni. Baked mozzarella with ricotta, parmesan, tomato sauce finished off with fresh basil. Stunning. You can make the pasta yourself in certain recipes or you can of course use dried pasta, as I did, and it will still taste wonderful.
All in all if you want some pasta inspiration this little book is jam packed full of it. Highly recommended.
UNFILLED PASTA SHAPES
FILLED PASTA SHAPES
SIMPLE TOMATO SAUCE
OVEN-BAKED TOMATO SAUCE
TRADITIONAL BASIL PESTO
SIMPLE BUTTER & SAGE SAUCE
CLASSIC SPAGHETTI CARBONARA
BOLOGNESE RAGÜ WITH TAGLIATELLE
PASTA FRITTATA, LOTS OF WAYS
SPRING VEGETABLE RAGÜ WITH PENNE
WILD ROCKET & PECORINO ORECCHIETTE
RICOTTA, LEMON & MINT CULURZONES
PARMA HAM & ASPARAGUS WITH GIGLI
FRESH BROAD BEAN & MINT WITH DITALINI
COURGETTE FLOWERS, PRAWNS & LEMON WITH LINGUINE
ARTICHOKE & RICOTTA SEDANINI
BASIL PESTO & RED MULLET WITH TAGLIATELLE
SPINACH & RICOTTA ROTOLO WITH SIMPLE TOMATO SAUCE
PASTA SALAD WITH GRILLED PEPPERS & OLIVES
PARMA HAM & RED PEPPER WITH TAGLIERINI
SUMMER VEGETABLE CAPPELLACCI
SEAFOOD SPAGHETTI BAKED 'AL CARTOCCIO'
TOMATO & MOZZARELLA LINGUINE
INVOLTINI OF BEEF IN TOMATO RAGU WITH FUSILLI
SIMPLE TUNA BUCATINI
PEPPER & AUBERGINE PENNE
BAKED TOMATO & CHEESE CONCHIGLIONI
WILD MUSHROOM TAGLIATELLE
VEAL MEATBALLS WITH TAGLIATELLE
MUSHROOM RAGÜ WITH PACCHERI
BUTTERNUT SQUASH & PANCETTA PENNE
PUMPKIN & MUSHROOM LASAGNE
SAUSAGE & BROCCOLI SPAGHETTI
SLOW-COOKED DUCK PAPPARDELLE
WALNUT PESTO WITH STRACCETTI
SARDINE & SAFFRON BUCATINI
RADICCHIO & GORGONZOLA WITH PAGLIA & FIENO TAGLIATELLE
MUSSEL & ROMANESCO BROCCOLI WITH CONCHIGLIE
BAKED FOUR-CHEESE SPIRALI
GAME RAGÜ 'IN BIANCO' WITH TAGLIATELLE
CLASSIC PASTA & FAGIOLI
SWISS CHARD & FONTINA WITH PIZZOCCHERI
TORTELLINI 'IN BRODO' WITH LEFTOVER ROAST MEAT
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