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Summary
Summary
Jamie'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 premieres 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!
Author Notes
Jamie Oliver was born on May 27, 1975. After he graduated from Westminster Catering College, he worked as a pastry chef at Antonio Carluccio's Neal Yard restaurant. He eventually became a sous chef at The River Café, where he was noticed by the BBC. In 1999, his show The Naked Chef debuted and his cookbook became a best-seller in the United Kingdom. Since then, he has appeared on numerous cooking shows and has written numerous cookbooks. He is the author of Super Food Family Classics, Jamie Oliver's Christmas Cookbook, and 5 Ingredients: Quick and easy Food.
(Bowker Author Biography)
Table of Contents
Introduction | p. 8 |
Getting yourself outfitted | p. 13 |
Shopping tips | p. 14 |
Now it's your turn | p. 16 |
Cracking Salads | p. 19 |
Cooking Without Heat | p. 48 |
Poaching and Boiling | p. 68 |
Steaming and Cooking in the Bag | p. 126 |
Stewing and Braising | p. 150 |
Frying | p. 178 |
Roasting, Pot-Roasting and Pan-Roasting | p. 210 |
Broiling and Grilling | p. 240 |
Baking and Sweet Things | p. 272 |
Index | p. 327 |
Thanks | p. 334 |