Jamie's Dinners: The Essential Family Cookbook

Overview

Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family!

Bestselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families...

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Overview

Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family!

Bestselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak.

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Editorial Reviews

From Barnes & Noble
Food Network Jamie Oliver thinks that his "back to basics" cooking style is perfect for family meals. Meals should be simple, healthy, easy-to-afford, easy-to-prepare combos that don't necessitate one person slaving over a hot kitchen stove. Jamie's Dinners reflects his philosophy of fresh, uncomplicated ingredients and pared-down instructions. With the verve that made him a bestselling cookbook author, Oliver offers kitchen tips and recipes that even a novice can master.
BookPage
"Jamie's Dinners is not about 'the posh stuff,' it is about making tasty, nutritious meals that are affordable, easy and time-efficient."
The Patriot Ledger
The Naked Chef has grown up, and the result is delicious.
New York Times
. . . recipes to make Sunday nights at home with the kids the culinary equivalent of date night without them.
Publishers Weekly
The Naked Chef grows up: Oliver, the ebullient British lad who enchanted the Friends generation of Food Network viewers, turns his focus from throwing impromptu dinner parties to cooking family meals and school lunches. As always, the emphasis is on tasty food that anyone can prepare-and the book's best sections are devoted to simple fare such as sandwiches and pasta, where Oliver brings new life to staples like grilled cheese, with his Double-Decker Cheddar Cheese Sandwich with Pickled Onions and Potato Chips. The chef romps through shopping, kitchen tools, basic ingredients and core dishes, tying together his 120 recipes with the family-friendly theme of value for money. Readers already weary of Oliver's chipper British persona-the enthusiastic descriptions of everything from poached chicken to herb-infused salad as "genius" or "brilliant," the exhortations to eat more "veg," another "best" sausage and mash recipe-will not be won over by this fifth addition to the Oliver shelf. The extravagant package, which includes mouth-watering food shots, hand-drawn graphics and bright color text spreads, seems to include more photos of the chef and his family-photogenic wife Jools and children Poppy and Daisy-than of the dishes. But those who continue to be seduced by Oliver's infectious love of food and his cheerful narcissism will eagerly queue up at the cash register with a copy in hand. (Nov.) Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781401301941
  • Publisher: Hyperion
  • Publication date: 11/28/2004
  • Pages: 336
  • Sales rank: 362,167
  • Product dimensions: 7.75 (w) x 10.00 (h) x 1.25 (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. He lives in London with his wife Jools and their daughters, Poppy and Daisy.

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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Sort by: Showing all of 8 Customer Reviews
  • Anonymous

    Posted April 17, 2010

    I Also Recommend:

    Great resource for creative, healthy, and tasty meals

    So far I have tried several of the recipes in the book and they are all excellent. Not only that, but the recipes are easy to follow and the directions are pretty specific. Some of the recipes are even easy enough to have kids help out, or for new cooks just starting out. There are also some harder-to-cook dishes that allow you to practice your skills, and are great to serve to others when you want to impress!

    The best part, however, is that none of the ingredients are particularly hard to find, unlike some cookbooks that ask you to hunt down some rare ingredient that costs a fortune, but there is a great variety of different vegetables and grains so that there's bound to be something new for you to try.

    I also recommend Jamie at Home (shown at left) if you like to garden or are just curious about what to grow in your new garden. The recipes are of a similar difficulty level and are great for using up lots of one kind of vegetable when it's abundant in your garden or at the farmer's market.

    2 out of 2 people found this review helpful.

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  • Posted September 12, 2009

    Practical gourmet

    This is not your traditional cookbook, you will not find a list of ingredients paired with bake times. Instead Jamie shares his recipe suggestions while speaking out on nutrition. He will also give alternatives for ingredients, which makes cooking his recipes affordable.

    The dishes are affordable, healthy, and pretty easy to prepare. Three thumbs up from the Chef, the vegetarian, and the third grader.

    2 out of 2 people found this review helpful.

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  • Posted February 22, 2009

    a must have!

    I love to eat simple dishes with easy to follow steps.
    Some of the recipes in this book that I have tried and love so far are as follows:

    pg. 18 Roast Chicken with Lemon, Rosemary, and Roast Potatoes (came out just like the picture and it tasted oh so good!)

    pg: 34 How to make a simple PESTO (love it with Mussels, and Bruschetta)

    pg: 44 Tomato sauce with Marinated Jumbo Shrimp (to die for)

    pg. 46 Slow cooked Shoulder of Lam with Roasted Vegetables (my Dad love it so much he insist that I make it once a month)

    pg: 64 Salmon with Asparagus and Zucchini with a pinch of olive oil (one of my favorit dishes)

    pg: 226 Roasted Marmalade Ham (WAW!!! I feel like a pro in the kitchen)

    pg: 255 Summer Pan Baked Salmon (another favorite, u can tell I love Salmon)

    pg: 268 Pan Cooked Giant Shrimp with snow peas and lima beans (so easy to make and taste soooooooo good!!!)

    pg: 296 Jam Roly Poly (just the name makes you lol, but trust me it taste just like Jamie said "Mmmmm!"

    2 out of 2 people found this review helpful.

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