Jamie's Italy by Jamie Oliver

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Synopsis

Bestselling author Jamie Oliver finally devotes an entire book to America's favorite cuisine--Italian!

Italy and its wonderful flavors have always had a major influence on Jamie Oliver's food and cooking. In Jamie's Italy, he 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 that Italy's influence reaches us all.

Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking--and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy.

Jamie's Italy is the result of that journey--and it's a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie's Italy is a cookbook by the people for the people. From Sicily to Tuscany, it's about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it's not only mouthwatering food that Jamie brings back home: it's also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you're in.

Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you'll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion--you'll never want to leave Jamie's Italy.
 

About Jamie Oliver

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Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Caf . The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times , served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show "The Naked Chef." He is twenty-nine and lives in London with his wife Jools and their daughters, Poppy and Daisy.
 
Published January 1, 2005 by Michael Joseph. 336 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Jamie's Italy

Publishers Weekly

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Oliver returns with his 10th cookbook, this one a colorful and quirky look at down-home American cooking.

Sep 06 2010 | Read Full Review of Jamie's Italy

Publishers Weekly

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Oliver's impulse to wow an audience is reflected in such recipes as Whole Roasted Salmon Wrapped in Herbs and Newspaper, to be cooked on a camp fire or over a barbecue, and Flour and Water Crust Chicken, in which a whole bird is enclosed, baked and brought to the table in a pastry covering.

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BC Books

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Jamie’s Italy is full of recipes that you will want to try and that you will grow to love.

Dec 17 2006 | Read Full Review of Jamie's Italy

BC Books

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When you open Jamie’s Italy you are greeted by a picture of Jamie Oliver standing in front of an open door way with a messenger bag slung over his shoulder, a book in his hand, and a look of happiness on his face.

Dec 17 2006 | Read Full Review of Jamie's Italy

Kepler's

Try: pasta al forno con pomodori e mozzarella (magnificent mess of tomato and mozzarella) and torta di more (blackberry tart… I could eat this forever!).

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