Jamie Oliver's Food Escapes: Over 100 Recipes from the Great Food Regions of the World

Overview

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 them so you can recreate the paellas of Spain, the tagines of Morocco and the risottos of Italy easily, and authentically, in ...
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Overview

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 them so you can recreate the paellas of Spain, the tagines of Morocco and the risottos of Italy easily, and authentically, in your own kitchen.

Every now and then, being brave, escaping the daily routine and filling up on other cultures is a great thing to do. Just get out there and discover the fantastic flavors, people, and places that exist just a flight away.

So, if you've been talking about going somewhere in particular but haven't gotten around to booking your ticket, I urge you to go for it. You'll come back feeling optimistic about life, with a head full of beautiful memories--not to mention ideas for incredible dishes. In the meantime, let this book introduce you to some of the fantastic new recipes and flavors I've discovered, and maybe even reintroduce you to recipes you've loved and enjoyed on your own holidays, but just never knew how to make.

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Editorial Reviews

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Jamie Oliver's books, restaurants, blogs, and TV shows have often displayed a rare culinary eclecticism, a willingness to adapt ideas and food favorites from other cultures. In this collection of "escapist recipes," he cajoles hesitant readers into sampling cuisines from several continents. Morocco never before seemed so tasty. Editor's recommendation.

Publishers Weekly
10/07/2013
There comes a time in the life of every celebrity chef when he must set out to travel the world with hopes of discovering international inspirations and additional revenue streams. So it is with Oliver in this collection, which explores the cuisines of Spain, Italy, Sweden, Morocco, Greece and France. There is a broad mix of classic dishes and new creations in the more than 100 recipes. So, grilled sardines appear side-by-side with shrimp-stuffed spicy fish with vermicelli, as do steak tartare and radish salad with cured duck, as do souvlaki and mighty meaty stifado (a variation of a classic Greek beef stew which here adds pork). A nicely designed 15-page section on tapas employs a blend of full-page and one-third page color photos, with most of the instructions kept short and sweet. Indeed, the work is as much a picture book as a cookbook, with photos accounting for about half the page count. While clearly in charge in the kitchen, Oliver could have added some depth to the true yet bland travel writing that appears at the start of each country-specific chapter. For instance, he says of Toulouse, “It’s really rural, and ridiculously pretty and quaint.” And of Stockholm, “The people are gorgeous and really know how to enjoy life.” (Oct.)
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Product Details

  • ISBN-13: 9781401324414
  • Publisher: Hyperion
  • Publication date: 10/1/2013
  • Pages: 400
  • Sales rank: 275,388
  • Product dimensions: 7.80 (w) x 10.70 (h) x 1.50 (d)

Meet the Author

Jamie Oliver
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 Café. 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. Oliver's recent television show, Food Revolution, has aired on ABC for two seasons. He is thirty-eight and lives in London with his wife, Jools and their four children.

Biography

Jamie Oliver was part of a culinary evolution -- one including Emeril Lagasse and Nigella Lawson -- away from the intimidation factor of predecessors such as Julia Child or even Martha Stewart and toward simply prepared but sophisticated food. His show The Naked Chef, and now Jamie Oliver’s London (seen Stateside on the Food Network), presented the English chef’s approach to “pukka” life, with an emphasis on ingredients and ease over technique and equipment. Like a kitchen dervish, Oliver seemingly slapped together gourmet meals for on-camera occasions ranging from a christening to a football-watching session -- all of it narrated in a dialect so British that the Food Channel site features a glossary of his oft-used terms (“pukka” being excellent, or first-rate).

Oliver’s informal tone makes cooking seem an act of will rather than skill, and his books present a vibe similar to his show. He prescribes techniques and ingredients almost offhandedly, mentioning his own preferences in such a way that leaves you free to discover alternatives but likelier to follow the master. In a cereal recipe from The Naked Chef Takes Off, Oliver writes, “At this point feel free to improvise, adding any other preferred dried nuts like raisins, sultanas or figs -- but personally I think my combination works pretty well. This will keep for a good couple of months very happily in your airtight container, but you'll have eaten it by then, I guarantee.”

Often, dishes in Oliver’s books consist of a few list-free paragraphs that seem more like concepts than recipes at first; but if you read, you’ll see that everything you need to know is right there. Measurements for Oliver often consist of “some,” “a handful,” “a squeeze.” Instructions often include directives such as “bash up,” “whizz up,” “scrunch,” and “smear.” With text like this, it’s easy to see how Oliver has gotten scores of novices -- particularly men -- into the kitchen.

It wasn’t surprising that Oliver became a media darling so quickly. His ebullience, photogenic looks, and youth made him the sort who could appeal to everyone from grandmas to regular blokes. His culinary skills, however, could not be questioned. Having started at age eight by helping in the kitchen of his parents’ pub/restaurant in Essex, he later attended Westminster Catering College and gained experience at kitchens in France and at London’s Neal Street Restaurant and the River Café. His presence in a documentary about the café led to several T.V. offers after it was shown, and The Naked Chef was born.

Cooks around the world couldn’t get enough of Jamie Oliver -- but by 2001, many in Britain had had their fill. Wrote one Guardian columnist, “Jamie Oliver is -- like the Lord himself -- all around us. He is available and on sale in every format, real and virtual. …It is getting hard to spend a day without seeing his face or hearing his voice.” Sensitive to the criticism, Oliver reportedly told the Observer, "I'm quite boring, I've been with the same girl for nine years, I work hard, everything I do is positive, so I couldn't see any reason why the press would aggro me. But then it did." The nay-saying seems to have died down a bit, as it’s become clear that the appetite for all things Oliver has not yet been sated.

Those who are looking for a certain amount of culinary consistency in a cookbook author might do well to look elsewhere. Oliver has often mentioned that he is continually sampling cultures and evolving his cooking style, still being in his 20s and all. His next book, Jamie’s Kitchen, he writes on his Web site, “is completely different to Naked Chef stuff.” This is good news, though, for cooks who aren’t afraid to experiment a bit. Oliver helps ease the bumps in the ride.

Good To Know

Oliver is opening a nonprofit restaurant in London that will also employ underprivileged kids in the kitchen, an endeavor he hopes to capture in a new T.V. show.

He has played the drums in a band called Scarlet Division since he was 13, and released a CD in the U.K. called Cookin’, which was a compilation of his favorite tunes to cook by.

Married to ex-model Juliette “Jools” Norton since 2000, Oliver had daughter Poppy Honey in March 2002 and has a second child on the way.

Oliver’s association with the grocery chain Sainsbury’s caused some headaches for the chef. The spots, which also featured Oliver cooking on his BBC-produced show, did not agree with the network’s code of ethics. One in particular, which featured Oliver speaking Cantonese and practicing Kung Fu, drew protests from some viewers who considered it racist. His deal with the BBC eventually soured over conflict with his Sainsbury’s commitment, and Oliver set up his own company, Fresh Productions, to handle his projects.

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    1. Hometown:
      London, England
    1. Date of Birth:
      May 27, 1975
    2. Place of Birth:
      Essex, England

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