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In his new book, Jamie's 30-Minute Meals, Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you’d normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you’ll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. You’ll be amazed by what you’re able to achieve.

Ever since working at the River Cafe 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. Jamie's book will transport you to Italy or at least bring Italy home to you.

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 photograph s 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 sch ool 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-n onsense 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 t he 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 pome granate, 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--This text refers to t he Hardcover edition.

Jamie's back with a vengeance. This time he's tackling school dinners and family meals . Jamie's Dinners sees Jamie Oliver going back to basics in the kitchen to revolutionise family meals. Jamie believes this is his most people-friendly book yet. In Family Tree he takes recipes several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. He also reveals the worlds most-loved food from a global website survey he conducted: the Top Ten dis hes that families love to eat together. See if your favourite makes the list. Then follow Jamie as he takes on arguably his biggest and bravest challenge yet - to uncover the shocking truths about school meals and try to reinvent them for good. With over 100 brand new recipes, this book is all about making cooking inspiring and accessible.

Celebrating Britains very best food Jamie grew up in one of the first true British gastropubs, which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And thats what he wa nts to share in the new book: the essence of British food, done properly. Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. The food reflects an open-minded cult ure as well as the countrys beauty. There are over 100 of Jamies favourite recipes: some are indisputable classics, some are his versions of the classics, some should be classics but just havent been made famous yet and others hes made up from th e great bounty of British produce. Wherever youre from, if you love food this book will offer you a little taste of happiness.

Könnyed variációk spanyol, olasz, svéd, marokkói, görög, és francia nemzeti ételekre. Különleges receptek - könnyedén! Az évek során egyvalamit biztosan megtanultam: hallgatnom kell a megérzéseimre. Hirtelen ötlettől vezérelve befizettem egy marokkói repülőútra és eltöltöttem néhány rövid, de csodálatos napot Marrakechben. A marokkói ízek, a látni-, hallani- és szagolnivalók úgy hatottak rám, mintha friss levegőt szippantottam volna. Izgatottan, új ötletekkel megrakodva tértem haza. Az ösztöneim azt súgták, hogy több ilyen utazásra van szükségem... Nekivágtam hát a világnak. Saját változatomban adom közre az egyes országok legjellegzetesebb fogásait: a gazdag spanyol paellát, az egzotikus marokkói tagine-t, a zamatos görög salátát, a csodás svéd húsgombócot és az ellenállhatatlanul csábos francia édességeket.

New cover for the paperback of "The Naked Chef". Britain's most exciting young chef, Jamie Oliver combines bold flavours and fresh ingredients within simple recipes. He is at the cutting edge of modern life and modern British cooking. "The Naked Chef " has something for everyone - from those who want great food but want to keep it simple, to those who work for a living and don't have time to spend all evening cooking. It is about giving people confidence and getting them to feel at ease in the ki tchen, even if they have never tried cooking before!

The No 1 bestsellerThis is probably the most beautiful of my three Naked Chef books. I'd just got married when it came out and it represents a really happy time for me. This was my fastest selling book at the time, showing that my kind of cooking was fitting in with people's everyday lives. By keeping it simple, people really wanted to give it a go in the kitchen which is exactly what I was hoping to achieve with this book.Inside there are loads of classic, easy recipes like the fluffy pancakes USA stylie, my old man's superb chicken and the ultra-simple pukka pineapple with bashed-up mint sugar. Genius.Jamie'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith'Great, fabulous. Just enjoy yourself, get stuck in, happy days' Spectator.

Offering super quick, tasty, nutritious food that you can eat everyday of the week, this book arms you with the skills to create wonderful meals, shockingly fast. It features recipes such as classic chicken, steak and pasta dishes, looking at Asian-inspired street food and brilliant Moroccan flavours, putting together great salads.

"Beleszerettem a kertembe, különösképpen a veteményesbe! Bizony, tényleg megesett, hogy puszit adtam a legszebb, legritkább zöldségeimnek, egyik-másik fát talán meg is ölelgettem, és forró nyári napokon néha fülemet a földre szorítva hallgatom, hogyan nőnek a növények körülöttem. Ha ezt bűnnek tartod, hát vess tömlöcbe, és dobd el a kulcsot! És mondok még valamit: soha ilyen jókat nem főztem, mint az idén. Káprázatos ötleteim támadtak az új receptek megalkotásában: ihletet merítettem mindenből, ami az utóbbi évben megtermett a kertemben. Könyvemben több mint 100 új receptet találsz, meg némi ültetési és növényápolási tanácsot, ha esetleg neked is kedved szottyanna ahhoz, hogy egy kicsit bepiszkítsd a kezed! Olyan szakácskönyv ez, amely szerkezetében a négy évszakot veszi alapul: arról tájékoztat, hogy mikor melyik növény áll éppen rendelkezésre a kertben. A négy évszak fejezetei számos alcímmel tagolódnak, ezek a különböző alapanyagokról szólnak, gyorsan elkészíthető, könnyű és finom ételek receptjei sorakoznak bennük. Minden fejezet végéhez csatoltam pár apró, a növények nevelésére vonatkozó tájékoztatást is." (a Szerző)

Jamie Oliver is setting up a new restaurant in London, which is also a training school for young chefs, and you’re invited to find out how he gets along. Jamie’s Kitchen features brand new recipes from Jamie’s cookery course, as well as from the restaurant menu, including some cracking salads and the ultimate in delicious Mediterranean-style fast food. In his own unique way, Jamie guides you through different cooking methods, from poaching and boiling, to chargrilling and pot-roasting. But this is not a clinical or overly serious ‘learn to cook’ book. It’s not about how to become a professional chef, weighed down with having to remember facts and figures and techniques. Its about Jamie giving you an honest and easy approach to cooking. About giving you a kickstart in the kitchen. He guides you in your cooking and doesn’t instruct. He encourages you to have a sense of independence, confidence, simplicity, to have a laugh and to become the boss in your own kitchen. Think of Jamie as a mate who can give you a bit of extra help every now and again. Be inspired when shopping - decide what looks good, ask yourself what's in season, see what's cheap. A wealth of hints and tips will have you trying loads of new ideas and making up your own recipes. So get into Jamie’s Kitchen and learn how to make delicious food alongside him.

Used-Good

Sixty years ago food was in short supply and malnutrition rates were high. The Ministry of Food was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we're living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet. We need to learn from the past. We need to look back at the way our grandmothers and great-grandmothers cooked – wholesome, tasty food that was simple and quick to prepare. If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way, and this book is your first step...

This book is very close to my heart. It's about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly... my vege table patch! I came to realise last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working wit h the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside, you'll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well !

Jamie Does... is Jamie's personal celebration of amazing food from six very different countries. Cheap, short-haul flights and long weekend getaways have become increasingly popular and within a few short hours of the UK there are new and exciting worlds of food waiting to be discovered as Jamie finds out. Each chapter focusses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Alongside each recipe there is a beautiful photograph of the finished dish, as well as incredible reportage shots of Jamie's experiences in each country. Jamie says: 'The food I’ve embraced on each trip is a mixture of what you could call the clichéd star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I’ve been inspired to make after walking through the markets and soaking up the vibes of each place. What you'll find in this book is fun, optimistic, escapist food you can actually cook and enjoy in your own home.'

A Jamie vacsorái minden szakácskönyv­től, sőt minden könyv­től különbözik. Vannak, akik azt állítják, hogy a tűzhely után ez a könyv­ lakásuk legfontosabb berendezési tárgya. Aki hazaviszi Jamie vacsoráit, nemcsak százhúsz új recepttel lesz gazdagabb, hanem egy új életformával is. A Jamie vacsorái az egyszerű ételek szakácskönyv­e. Csupa olyan ötlet van benne, amelyek segítségével könnyebbé válik a főzés és az egészséges táplálkozás. Mi lehet ennél fontosabb?