Jamie Does...

by Jamie Oliver

ISBN-10: 0718156145
ISBN-13: 9780718156145
Region: Europe
Publisher: Michael Joseph
Publication Date: January, 2019
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Recipe Index

Recipesort icon Page Rating
Aegean Kakavia. Beautiful Fish Stew 252
0
Anchovies 47
0
Arctic Char Parcels 150
0
Artichoke Risotto 86
0
Baby Clams 51
0
Baby Squid 53
0
Barbecued Octopus 258
0
Beef Steak Venetian Style 98
0
Beef Tagine 210
0
Best Chorizo and Tomato Salad in the World 22
0
Best Tiramisù 114
0
Blackened Padrón Peppers 46
0
Carpaccio and Salad 76
0
Chicken Kebabs with Avocado Dip 200
0
Chicken, Olive and Preserved Lemon Tagine 208
0
Chorizo and Chicken Livers 51
0
Chorizo and Garlic 47
0
Country Chicken and Bean Soup 310
0
Courgette Gratin 312
0
Creamy Mushrooms 158
0
Crème Caramel with Roasted Persimmons 330
0
Crispy Cured Meat and Cherry Salad 80
0
Croquetas 42
0
Delicious Dressed Greek Greens on Toast 260
0
Duck Confit 324
0
Duck Confit on the Most Incredible Lentils 326
5
Fried Chorizo and Lentils 50
0
Fried Salami 96
0
Gigantes Plaki 266
0
Gorgeous Beetroot Gravadlax 138
0
Gorgeous Prune and Armagnac Ice Cream 334
0
Gorgeous Rosemary Prune Skewers 322
0
Greek Salad 238
0
Griddled Asparagus 47
0
Grilled Sardines 186
0
Honeyed Feta Filo Pies 270
0
Incredible Lamb Fricassee My Way 248
0
Jansson’s Temptation 154
0
Kefta. Lovely Meatballs 196
0
Manchego 46
0
Market Salad with Walnuts and Rustic Goat’s Cheese Croutons 296
0
Mechoui Lamb with Carrot and Orange Salad 204
0
Mi Pescado a la Sal. My Fish Baked in Salt 32
0
Mighty Meaty Stifado 246
0
Mini Meatballs 44
0
Morcilla 50
0
Moroccan Fish and Chips 198
0
My Favorite Paella 30
0
My Moorish Pork Chops 24
0
M’Hanncha with Date Sauce 220
0
Nice and Simple Spanish Gazpacho 26
0
Nini Bellini 112
0
Patatas Bravas 54
0
Pea and Herb Risotto 86
0
Pickled Herrings 146
0
Pike Perch and Roasted Beet Salad 134
0
Pork Terrine 292
0
Pot au Feu 316
0
Prawn-Stuffed Spicy Fish with Vermicelli 188
0
Preserved Lemons 216
0
Pytt y Panna. Little Pieces in a Pan 152
0
Quick Breakfast of Quail’s Eggs and Black Pudding 36
0
Radish Salad with Cured Duck 290
0
Ratatouille-Style Briouats 192
0
Risotto Bianco 84
0
Roast Lamb with Beans 318
0
Roquefort Salad with Warm Croutons and Lardons 300
0
Savoury Chestnut Crêpes 306
0
Sexy Swedish Buns 168
0
Shellfish Pasta 254
0
Simple Crunchy Salad 140
0
Simple Eggs and Ham 48
0
Simple Gambas 50
0
Simple Lamb Tangia 214
0
Simple Stuffed Veg 240
0
Skagen. Prawns on Toast 162
0
Smashed Chickpeas 51
0
Souvlaki. Wicked Kebabs 244
0
Spaghetti Vongole 108
0
Split Pea Soup 132
0
Spring and Summer Minestrone 92
0
Steak Tartare 288
0
Sticky and Gorgeous Pork Stew 264
0
Sticky Pine Nuts and Artichokes 46
0
Stuffed Courgette Flowers 78
0
Swedish Chicken Caesar Salad 142
0
Swedish Meatballs 130
0
Sweet and Lovely Honey and Pistachio Cake 272
0
Sweet Couscous 222
0
The King of Omelettes. Black Truffle Omelette 304
0
The Most Beautiful Warm Quail Salad 298
0
The Quickest Berry Tart 170
0
The Sweetest Pumpkin Tart 338
0
The World-Famous Tarte Tatin 332
0
Tinto de Verano Sorbet 60
0
Tomato and Basil Risotto 86
0
Tomato and Basil Salad 88
0
Tortas de Aceite. Incredible Olive Olive Biscuits 58
0
Venetian Fish Stew 104
0
Walnut, Chestnut and Chocolate Cake 336
0
White Polenta with Beef Involtini 100
0

Publishers Information

About Jamie Does...

Publisher Web Link: http://www.penguin.co.uk/

Jamie Does... is Jamie’s personal celebration of amazing food from six very different countries. Cheap, short-haul flights and long weekend getaways have become increasingly popular and within a few short hours of the UK there are new and exciting worlds of food waiting to be discovered as Jamie finds out.

Each chapter focusses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Alongside each recipe there is a beautiful photograph of the finished dish, as well as incredible reportage shots of Jamie’s experiences in each country.

Jamie says: ‘The food I’ve embraced on each trip is a mixture of what you could call the clichéd star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I’ve been inspired to make after walking through the markets and soaking up the vibes of each place. What you’ll find in this book is fun, optimistic, escapist food you can actually cook and enjoy in your own home.’ (http://www.penguin.co.uk/)

Author Information

About Jamie Oliver

Author Web Link: http://www.jamieoliver.com/

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn’t half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn’t really care, especially as I could buy the coolest trainers with what I’d earned from working at the weekend.

When I was 16, I didn’t really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he’d answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn’t believe it and thought it was my mates winding me up!

The result was The Naked Chef and that’s where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I’ve never been busier in my life! It’s a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That’s what it’s all about!  (http://www.jamieoliver.com/)

Cookbooks by Jamie Oliver