Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast (PagePerfect NOOK Book) [NOOK Book]

Overview

I’m going to show you how to put a whole meal on the table in a matter of minutes! Not just one dish, a whole spread of beautiful things.

If, like me, you love food and have hungry mouths to feed when you get home after a long day, then allow me to let you in on a totally revolutionary new way of cooking. In this book I’m going to show you how to make a complete meal in the time you’d normally spend on one dish. What you’ll be able to achieve ...

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Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast (PagePerfect NOOK Book)

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Overview

I’m going to show you how to put a whole meal on the table in a matter of minutes! Not just one dish, a whole spread of beautiful things.

If, like me, you love food and have hungry mouths to feed when you get home after a long day, then allow me to let you in on a totally revolutionary new way of cooking. In this book I’m going to show you how to make a complete meal in the time you’d normally spend on one dish. What you’ll be able to achieve in 30 minutes or less will absolutely blow your mind. It’s certainly blown mine!

This is not about compromising on quality. It’s about being organized, working fast, and using shortcuts and clever tricks to put insanely delicious plates of food on the table in no time. Each of the 50 meals inside has been carefully written so there’s no messing about—just good, fast cooking. I’ve created complete menus of foods that go beautifully together and planned recipes in a really unique, easy-to-follow way. This kind of cooking is all about using every minute wisely, having fun, and reclaiming your kitchen for the job it was meant for.

You might think it can’t be done, but I promise you it can. Have a look inside to see the sort of meals you’re going to get. Once you start cooking this way, not only will you absolutely love it; you’ll never look back.

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Product Details

  • ISBN-13: 9781401304546
  • Publisher: Hyperion
  • Publication date: 11/21/2011
  • Sold by: Hachette Digital, Inc.
  • Format: eBook
  • Sales rank: 225,297
  • File size: 26 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Jamie Oliver
Jamie Oliver
British celebrity chef Jamie Oliver earned his nickname "The Naked Chef" from his philosophy that the best approach to cooking is to strip it down to the bare essentials, using simple ingredients and techniques. His back-to-basics approach -- combined with his winning kitchen charisma on television -- have made Oliver one hot culinary commodity.

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

Customer Reviews

Average Rating 3
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Posted June 16, 2012

    I started watching this on TV and got the book from the library.

    I started watching this on TV and got the book from the library. I've made two things so far and the results have been so delicious that we are buying the book. I love the variety of meals and range of ingredients and flavors. So many books depend on chicken and pasta for quick meals and Oliver doesn't. The meals have sides and use lots of veggies. Many have desserts or special drinks. I love the quick techniques. I've seen complaints online about the number of tools Oliver says to have and that the meals aren't quick to make. You have to use the techniques he explains (for instance, you use a kettle to boil water, not a pot on the stove) and as far as tools, the list has only one item I didn't already own. It is a list of items for a well-stocked basic kitchen.

    24 out of 24 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 8, 2013

    I love the way this book puts an entire meal together and gives

    I love the way this book puts an entire meal together and gives you the "to do" list in order! It helps with planning and actually getting quality food on the table during a busy week. One minor issue is that my child is somewhat of a picky eater so it's challenging to get him to try some of the items. All good stuff though. Thanks Jamie!

    3 out of 4 people found this review helpful.

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  • Anonymous

    Posted January 11, 2012

    Can not download !!!!!!!!!

    I wish I could give more info on the book.

    0 out of 39 people found this review helpful.

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  • Anonymous

    Posted October 5, 2013

    No text was provided for this review.

  • Anonymous

    Posted December 23, 2011

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  • Anonymous

    Posted May 29, 2012

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