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4.6 out of 5 stars
118
4.6 out of 5 stars
Jamie Does...
Format: Hardcover|Change
Price:£23.00+ Free shipping with Amazon Prime


on 16 February 2015
This is a really nice cookbook as usual from Jamie Oliver. It has some really interesting recipes which I really like. The book is really well-made with a nice hardcover and it's full of colour pictures of the food. I really like the selection of different countries to look through, and although the book has some time-consuming recipes, none of them are too difficult to make as long as you're willing to put the time in to making them. This book makes a great gift just because of all the pictures and colour inside -it's nice to look through even if you don't want to make anything from it. Also, Amazon offers this at about half the RRP, so it's very good fro the price.
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on 27 April 2010
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!
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0Comment| 3 people found this helpful. Was this review helpful to you?YesNoReport abuse
on 24 June 2017
Just what i was looking for
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on 19 August 2017
its OK
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on 27 July 2017
I enjoyed the tv series
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on 22 May 2017
Excellent
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on 14 March 2017
Great recipes from a great presenter
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on 12 November 2017
Better than expected. I love it.
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on 12 April 2011
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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on 4 January 2016
I cooked Stifado and my husband says it tasted better than what we ate in Greece
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