Jamie’s Italy
£13.30£23.80 (-44%)
Explore Jamie’s Italy – travel on a culinary tour with Jamie Oliver
Ever since working at the River Café for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie’s Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy’s influence reaches us all.
On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie Oliver’s inimitable way. From Parma ham to Parmesan, from Pannetone to Panzanella, Jamie’s Italy will transport you to Italy or at least bring Italy home to you.
‘Brilliant, fabulous. The best of Italian cooking … a truly inspirational Italian cookery course, teaching you everything from perfect pasta to sensational sea food’ Daily Mail
‘There is only one Jamie Oliver. Great to watch. Great to cook’ Delia Smith
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Additional information
| Publisher | 1st edition (3 Oct. 2005), Michael Joseph |
|---|---|
| Language | English |
| Hardcover | 336 pages |
| ISBN-10 | 0718147707 |
| ISBN-13 | 978-0718147709 |
| Dimensions | 19.41 x 1.78 x 25.6 cm |
by Irish Reviewer
Nice hardback with lovely pictures.
by donata
I have had this book for a few years now and I use often, I like the fact that the recipes come from local Italian people not from chefs, Its true that recipes in Italy can vary from town to town.
This copy was a present for a friend, I was late ordering but to my surprise the book arrived well before the expected delivery date,
Thank you
by Stephen Doran
I love cooking, and exploring new recipes. I am a bit of “one click compulsive” purchaser of cookbooks, but the other day I was asked to recommend a couple of “greatest hits” books and I found that Jamie Oliver’s Italy came number 2 (after Delia’s legendary Xmas) .. praise indeed.
This book is fabulous – his Lasagne is to die for and is now my most requested dish from my friends and family. The tarta de Nadia is to die for (olive oil and citrus rinds spongecake with blueberries) .. go for it.
This guy SERIOUSLY researched Italian food (helped no doubt from his time at the River Cafe) but the food is exceptional and avoids the typical “Disney” italian dishes like Caprese etc.
by TV Girl
Epic fail. Only conventional oven temperatures are given. What happened to fan oven temperatures? Isn’t it the editor’s job to check this detail is present and add where necessary?
by gillaman
I hadn’t intended buying this book but my son had it and I accidentally spilled coffee over it, so this was a replacement for him. I’m vegetarian, so I have almost no cookery books for recipes containing meat and fish. However, I don’t mind cooking for my meat eating friends and family and as my son thought this was a good book to have I asked him if I could keep the copy I’d damaged. There are also some really nice looking veggie recipes as well. Haven’t tried any of them yet as I’ve only just got hold of the book but I’ve done enough cooking over the years to know they’ll turn out yummy.
by Mrs
Decent quality, as described on Amazon. Great service. Arrived on-time.
by Gerard O’Doherty
What a great recipe book writer Jamie Oliver is. (Or perhaps was? I can’t help but imagine he’s more of an ‘executive chef’ these days.) He doesn’t bother with theory too much – and despite the well-thought out and exact instructions, never comes across as prescriptive.
Luvlee jublee. Recommended for the intermediate home chef, although there is plenty here too to get started on if you’re a beginner. You can’t go wrong with Pasta alla Norma for instance. As for the fish recipe that requires 3kg of sea salt, I’ll leave that for the time being.
by Lilyana Ilieva
Love this book.