Review of Jamie’s Friday Night Feast Cookbook – Jamie Oliver

Posted: February 12, 2019 in cookbook, Review
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Packed with show-stopping dishes for the weekend and special occasions, this is the ultimate in indulgent food.

Learn and master the dishes made in the famous caff on Southend pier by Jamie and his star-studded guests. From Party-time Mexican tacos with zingy salsa and sticky BBQ British ribs, to Steak & Stilton pie and the Ultimate veggie lasagne made with smoky aubergine, we’re talking about big-hitting, crowd-pleasing recipes that everyone will love.

Peppered with beautiful photography of the pier and café, bringing that wonderful sense of seaside nostalgia, this is certainly a visual as well as a culinary feast.
It’s all about sharing and celebrating the joy of good food. Treat yourself and your loved ones to this incredible selection of full-on weekend feasts from Jamie.

Jamie’s Friday Night Feast Cookbook

Jamie Oliver

Michael Joseph

Supplied by Penguin Random House NZ

Reviewed by Jacqui Smith

When I receive a new cookery book for review, I expect to find new and interesting recipes and maybe some entertaining anecdotes. What I don’t expect is a geek fest. But this is the book that goes with Jamie’s Friday Night Feast, Jamie’s new TV series, in which he creates memorable dishes for celebrity guests based on their experiences. And when those guests happen to include such SF&F notables as Mark Hamill, Joanna Lumley, Warwick Davis, David Tennant, and Orlando Bloom, there is definitely something to appeal to the inner geek.

Whether or not you’d cook these recipes is another matter. They’re well-written, detailed and approachable, but the majority are definitely for those special occasions. I don’t see David Tennant’s Croatian-style Cuttlefish Risotto happening any time soon in my household (mainly because cuttlefish aren’t exactly common in NZ fish shops). There’s a very nice Chicken Pot Pie recipe I tried (although I left out the veal meatballs). I definitely want to make that Steak and Stilton Pie come winter as a special treat. And my son is keen for the Pork Ramen, though I suspect I’ll be buying the ramen noodles, not making them from scratch.

So, you know, while you might buy this book for the famous names, I think you will most likely keep it for some excellent recipes for those times when you might want to impress – in more ways than one.

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