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Jamie's Kitchen | 
 enlarge | Author: Jamie Oliver
Publisher: Hyperion
Category: Book
List Price: $39.95
Buy Used: $7.00
You Save: $32.95 (82%)
New (44) Used (44) Collectible (3) from $7.00
Avg. Customer Rating:  19 reviews
Sales Rank: 276411
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 336
Shipping Weight (lbs): 3.9
Dimensions (in): 11 x 10.1 x 1.3
ISBN: 1401300227
Dewey Decimal Number: 641.5
EAN: 9781401300227
ASIN: 1401300227
Publication Date: October 8, 2003
Availability: Usually ships in 1-2 business days
Condition: Hardback. Ex-Library with usual id, otherwise Very Good Condition. Unmarked, Strong binding and square spine.
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Product Description
amie's Kitchen-the television show-began as an experiment and turned into a phenomenon. It started when Jamie took in 15 unemployed, enthusiastic kids, trained them to be chefs, and helped them open a restaurant, Fifteen, that has become the hottest dining spot in London. When England's Channel 4 launched a tie-in series, more than four million people tuned in. The show premiers this fall in the U.S. Jamie's Kitchen-the book-is laid out as a cooking course and will inspire readers of all levels. Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding. Jamie includes tips on how to take recipes in new directions and how to be an inspired grocery shopper-spotting what's good, what's in season, and what's a good value. Most important, Jamie encourages budding cooks to have confidence and a sense of independence, and to be master of the kitchen!
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| Customer Reviews: Read 14 more reviews...
 Excellent author, excellent book December 17, 2008
This was the first of many Jamie Oliver books that my husband and I own and it's the one that started our obsession with his recipes. We regularly make the recipe for Lebanese chicken and have served it many times for guests who rave about it. The Chinese chicken parcels and Asian eggplant are also fantastic. Oliver uses a number of ingredients regularly that may be odd additions to some folks. He is big on lemon, mint and other fresh herbs, for example. But trust him, the combination of ingredients always work out well.
As other people have mentioned, his choice of measurement units (i.e. a knob of butter (British term?) or handful - my hands are small, my husband's big) are sometimes confusing. I have also noticed that when a recipe says it serves 4 it often feeds 6-8. Overall, however this is a great book.
 not very practical or appealing December 1, 2007
1 out of 3 found this review helpful
Just looking at the pictures (as many of Jamie, it seems, as of the food) and reading the recipes, I tagged 6 as both appealing and do-able. That's not too many from a book of this size. Of course it's all a matter of personal taste, but just for example, an inordinate number of recipes call for mint, which is fine if you're crazy about mint. If not, not. I'd recommend leafing through this at the library or book store before purchasing.
Jamie rocks!! December 14, 2006
4 out of 4 found this review helpful
I love Jamie's books! I love all the pictures, the great simple recipes, and insight into Jamie's world.
This book was written during the time when he started training young unemployed kids to become chefs. The chapters include some great unusual salads, cooking without heat, poaching, cooking in pouches, stewing, frying, roasting, grilling, and baking.
There is only one recipe per page, and include a beautiful picture of the prepared product. In between the recipes there are tons of pictures of Jamie, for all the fans out there.:)
These books are definitely a writing from the heart.
Jamie Oliver Knows What He's Talking About! September 9, 2006
17 out of 18 found this review helpful
I now have all of Jamie Oliver's books and DVDs. I am eagerly awaiting his book on Italy to be released. B. Marold says it best, so anything I say will be redundant. What I like (love really) about his cookbooks, including this one, is that all of the recipes are cook-able. The meat, fish, salad, and dessert recipes are simple, but incredibly tasty. I own numerous cookbooks, but few are as easy to manouver as Jame Oliver's. The photographs are wonderful and he is adorable. Perhaps he makes it look too easy, but it is once you read the recipe and get down to business in your kitchen. I love this cookbook. It has everything you need to cook and serve a delicious and healthy meal. I would also recommend both his DVDs. His energy is infectious. If you love London (and England) as I do, you get colorful glimpses of restaurants and markets in each episode. His friends are deightful. Especially Gennaro his Italian 'father' and mentor.
I wish I had recorded all of his earlier programs (The Naked Chef) when they were on the Food Network. These tapes are not available now. He deserves all of the success he has garnered for himself. Go out and buy this book and all his other books. And don't forget the DVDs.
 Beautiful pictures but beware of some recipes April 17, 2006
10 out of 15 found this review helpful
I received this book as a Christmas gift and was excited about getting it home and trying out the recipes. Some of the recipes turned out fabulous but some didn't as the measurements were just plain wrong. I even tried a couple of the recipes twice and even bought new kitchen scales only to have it fail every time. I think people think Jamie's lack of precise measurements are part of his charm and even liberating but unfortunately cooking doesn't always allow this much room for error. So Jamie, while you have the priveledge of being careless with your measurements and able to try recipes until you master them the rest of us poor saps that bought your book have to keep ruining dinner. I guess you can figure out that you should not reach for this book if you want to try something new for those dinner guests coming over.
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