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Summary
Summary
This new book of mine is all about fun, escapist recipes. It's an adventurous cookbook that embraces the big hitters from the incredible countries I've visited recently, as well as completely new things I've made up by taking cues from the influences around me. I've taken some of the most famous and exciting dishes from these beautiful places and tweaked them so you can recreate the paellas of Spain, the tagines of Morocco and the risottos of Italy easily, and authentically, in your own kitchen.
Every now and then, being brave, escaping the daily routine and filling up on other cultures is a great thing to do. Just get out there and discover the fantastic flavors, people, and places that exist just a flight away.
So, if you've been talking about going somewhere in particular but haven't gotten around to booking your ticket, I urge you to go for it. You'll come back feeling optimistic about life, with a head full of beautiful memories -- not to mention ideas for incredible dishes. In the meantime, let this book introduce you to some of the fantastic new recipes and flavors I've discovered, and maybe even reintroduce you to recipes you've loved and enjoyed on your own holidays, but just never knew how to make.
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)
Reviews (1)
Publisher's Weekly Review
There comes a time in the life of every celebrity chef when he must set out to travel the world with hopes of discovering international inspirations and additional revenue streams. So it is with Oliver in this collection, which explores the cuisines of Spain, Italy, Sweden, Morocco, Greece and France. There is a broad mix of classic dishes and new creations in the more than 100 recipes. So, grilled sardines appear side-by-side with shrimp-stuffed spicy fish with vermicelli, as do steak tartare and radish salad with cured duck, as do souvlaki and mighty meaty stifado (a variation of a classic Greek beef stew which here adds pork). A nicely designed 15-page section on tapas employs a blend of full-page and one-third page color photos, with most of the instructions kept short and sweet. Indeed, the work is as much a picture book as a cookbook, with photos accounting for about half the page count. While clearly in charge in the kitchen, Oliver could have added some depth to the true yet bland travel writing that appears at the start of each country-specific chapter. For instance, he says of Toulouse, "It's really rural, and ridiculously pretty and quaint." And of Stockholm, "The people are gorgeous and really know how to enjoy life." (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.
