Posts Tagged ‘jamie oliver’

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.

Ever since working at the River Café for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie’s Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy’s influence reaches us all.

On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie Oliver’s inimitable way. From Parma ham to Parmesan, from pannetone to panzanella, Jamie’s Italy will transport you to Italy or at least bring Italy home to you.

Jamie’s Italy

Jamie Oliver

Michael Joseph

Supplied by Penguin Random House New Zealand

Reviewed by Jacqui

This is the book that goes with Jamie’s Italy, his latest TV series, but rather than the episode by episode format, it begins in traditional fashion with antipasto and ends with dessert. The recipes are interspersed with pictures and stories from Jamie’s favourite Italian nonnas – I was quite touched by the story of the last Jewish nonna of Pitigliano, and by Jamie’s efforts to keep her recipe for Jewish Artichokes alive by including it in the book. There are plenty of pictures throughout, illustrating most if not all of the recipes; and a number of techniques are demonstrated in step-by-step format. It’s not really a guide to Italian cooking as such, it’s way too quirky for that, but it does cover all the bases – there are recipes for risottos, for pizzas, for gnocchi, and many recipes for pasta – including methods for making your own orecchiette and agnolotti from scratch.     Now, I know that Jamie Oliver isn’t everybody’s favourite celebrity chef, but I will say this, he does know how to write a good recipe, and somebody has thoroughly tested these. I didn’t have great hopes for the chocolate chickpea cake, but it sounded quirky and I knew my geeky friends would enjoy guessing the weird ingredient. I should not have worried, it proved to be one of the best chocolate cakes I’ve ever made; still moist and tasty ten days later when I finished off the last little bit, forgotten in the tin.

The book itself is a fairly hefty hardback, which sits flat on the bench mainly by virtue of sheer weight. There are over two hundred recipes inside, many of them quite new to me at least, and some I doubt you’d find anywhere else. Not a book for beginners perhaps, but definitely one to expand your Italian repertoire.