Explore Jamie's Italy - travel on a culinary tour with Jamie Oliver.
Jamie Oliver started cooking at his parents' pub, the Cricketers, in Clavering, Essex, at the age of eight, and has gone on to work with some of the world's top chefs. He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world- Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and, through the Feed Me Better movement, caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world, including his own magazine, Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal.
Oliver, a.k.a. The Naked Chef, got his start at London's River Caf?, known for its contemporary Italian cuisine, but he's only recently been able to travel extensively in Italy. His new book is his enthusiastic, personal introduction to the "real" Italy, and he presents more than 100 recipes, many of them inspired by people he met on his journey from gamekeepers and winemakers to caf? owners and home cooks. Most of the recipes are for casual, rustic dishes: The Best Shrimp and Parsley Frittata, Nonna Giusy's Fish with Couscous, Fried Crispy Polenta with Rosemary and Salt. Some of Oliver's "discoveries" about Italian cooking will not be new to anyone familiar with other good books available on Italian regional cuisine, from Carol Field's In Nonna's Kitchen to Mario Batali's Molto Italiano, but Oliver's exuberant style and mouthwatering recipes have won him many fans. For most collections. Copyright 2006 Reed Business Information.
Oliver, television's Naked Chef, may have been born in Southend-on-Sea, but he turns out to have an Italian soul in this collection of recipes from all over the Boot. As an outsider, Oliver has great reverence for the traditions of Italy, and he offers some surprisingly deep insight about how a lack of choice and a massive working-class population have kept those traditions alive. This is no sugar-coated fairy tale, however: Oliver doesn't hesitate to get down-and-dirty, as in a description of Palermo street food served by hand from a "chain-smoking, dirty-looking bloke," and he cogently explains why he insisted on including a "graphic and gruesome" photo of a slaughtered sheep. Indeed, Oliver enthusiastically encourages British and American readers to familiarize themselves with foods less common in their home countries such as rabbit. Nonna Giusy's Fish with Couscous reflects the African influences of Sicily, and Altamura Pea Soup with fresh peas and broken spaghetti perfectly represents the Italian genius for making something out of almost-nothing. Desserts include a simple Pear Sorbet with grappa. Candid photos such as one of Oliver's mentor's father, a 96-year-old who cooks for himself every day reinforce the personal feel of this collection, and the impression that Oliver has a deep affinity for Italian food, no matter his British roots. (Nov.) Copyright 2006 Reed Business Information.
Explore Jamie's Italy - travel on a culinary tour with
Jamie Oliver * from publisher's description *
Brilliant, fabulous. The best of Italian cooking ... a truly inspirational Italian cookery course, teaching you everything from perfect pasta to sensational sea food * Daily Mail *