Jamie's Italy - Softcover

Jamie Oliver

4.01

8,251 ratings by Goodreads

Softcover

ISBN 10: 0141019697 ISBN 13: 9780141019697

Publisher: Penguin Books Ltd (UK), 2007

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Soft-back edition, minimal shelf wear at corner otherwise in very good condition, no torn pages

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About the Author:

Jamie Oliver started cooking at his parents' pub, the Cricketers, in Clavering, Essex, at the age of eight, and has gone on to work with some of the world's top chefs. He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world: Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and, through the Feed Me Better movement, caused the government to substantially change its policy towards school food. Jamie continues to write for publications in the UK and around the world, including his own magazine, Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal.

From Publishers Weekly:

Oliver, television's Naked Chef, may have been born in Southend-on-Sea, but he turns out to have an Italian soul in this collection of recipes from all over the Boot. As an outsider, Oliver has great reverence for the traditions of Italy, and he offers some surprisingly deep insight about how a lack of choice and a massive working-class population have kept those traditions alive. This is no sugar-coated fairy tale, however: Oliver doesn't hesitate to get down-and-dirty, as in a description of Palermo street food served by hand from a "chain-smoking, dirty-looking bloke," and he cogently explains why he insisted on including a "graphic and gruesome" photo of a slaughtered sheep. Indeed, Oliver enthusiastically encourages British and American readers to familiarize themselves with foods less common in their home countries such as rabbit. Nonna Giusy's Fish with Couscous reflects the African influences of Sicily, and Altamura Pea Soup with fresh peas and broken spaghetti perfectly represents the Italian genius for making something out of almost-nothing. Desserts include a simple Pear Sorbet with grappa. Candid photos such as one of Oliver's mentor's father, a 96-year-old who cooks for himself every day reinforce the personal feel of this collection, and the impression that Oliver has a deep affinity for Italian food, no matter his British roots. (Nov.)
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