Jamie's Dinners (Anglais) Broché – 24 mai 2006
Les clients ayant consulté cet article ont également regardé
Descriptions du produit
Présentation de l'éditeur
Biographie de l'auteur
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
En savoir plus sur l'auteur
Quels sont les autres articles que les clients achètent après avoir regardé cet article?
Commentaires en ligne
Meilleurs commentaires des clients
Commentaires client les plus utiles sur Amazon.com (beta)
Julia Child, Marcella Hazan, Paula Wolfert, James Beard, and Diana Kennedy write great cookbooks from which I always learn something. Thus, it is always rewarding to read works from these writers. But, Jamie Oliver's books belong to a very select few which are not only educational, they actively make you want to put down the book and go to the kitchen and start cooking. The select group of writers who can do that for me is lead by Jacques Pepin and has recently been joined by Tony Bourdain along with Peter Reinhart, Chris Schlesinger, and his nibs, Jamie Oliver. Even my culinary idols Mario Batali and Alton Brown can't evoke my passion for cooking as well as Messers Pepin and Oliver.
Appropriate to this grouping of writers, Oliver's latest effort, `Jamie's Dinners, The Essential Family Cookbook' is a perfect companion to Jacques Pepin's latest work, `Fast Cooking My Way'. Both books highlight the way the two chefs cook at home, with the focus being as much on simplicity and readily available ingredients as on speed. As I rarely cook with the intention of being done quickly, but I do appreciate a simple dish with high rewards on the palate, Oliver's book promises AND delivers on exactly the kind of book I like to go to on a regular basis, just like Jacques' work.
The theme of Jamie's last book was wrapped around his effort to train 15 deserving unemployed young people and staff a restaurant, `15' with his graduates. This book is based on a similar socially active theme of improving school lunch meals. Jamie states that he has been doing a documentary on school food programs and how they may be improved. The book gives little information about this film, but it does have a lot of material on food appropriate to school lunches.
The first third of the book is devoted to unconventional material and presentations of recipes. The first chapter gives us recipes for Jamie's `Top Ten' dishes: Sausage and Mashed Potatoes with Onion Gravy; Burger and Chips; Baked Lasagna; Jacket Potatoes (stuffed potatoes for us Yanks); Apple Pie; Roast Chicken and Roast Potatoes; Fish, Chips, and Mushy Peas; Chicken and Sweet Leek Pie; Tomato Soup; and Chicken Tikka Masala. Jamie often likes to offer some dishes as `the best'. And, I have never been disappointed with any of his `best' dishes. Many are now part of my standard repertoire. But, whether many are `the best' may be a matter of taste. His `ultimate' burger for example includes cumin, coriander, Parmesan cheese, mustard, and raw onion mixed into the burger patty. I am perfectly happy staying with my classic Julia Child recipes incorporating nothing more than sautéed shallots into the patty. But, I am sure that Jamie's version is `a tasty burger'. Even these simple dishes offer interesting techniques. The chips, for example are not fried, they are parboiled, then baked. The lasagna is bulked up butternut squash. The chicken potpie is topped with puff pastry instead of conventional pate brisee. One thing these dishes exemplify is that simple is not always easy. Jamie is not going for speed here, he is aiming at tasty, popular dishes. And, aside from the mashy peas, I suspect every dish will appeal to American tastes as much as it will appeal to our Brit cousins.
The next chapter develops an idea I have had for a book for close to a year now, and Sir Jamie got to it long before it was anything more than a notion in my head. This is a presentation of related recipes that begin with a basic preparation such as pesto, then builds on this to create four or five related dishes which use this basic preparation. Ming Tsai wrote a whole book, `Simply Ming' on this idea. Ming promoted the idea as a method for saving time. I thing Jamie is closer to the practical matter for home cooks when he pushes the ideas as a means for building a good repertoire of dishes from a few simple techniques such as a marinara sauce, roasted lamb, stewed fruit, and puff pastry.
Jamie's next chapter is on `5 minute wonders', that are very similar to the 26 recipe snippets at the beginning of Pepin's `Fast Cooking My Way'. For this chapter alone, I would have a copy of this book at my desk at work so I could pick up the ingredients for these dishes on my way home. True to Jamie's passion for fresh ingredients, most of the dishes need at least one fresh green or protein.
The chapter on sarnies (sandwiches for us Yanks) is meant to elevate this humble preparation to a level which will satisfy even the gourmet palate by being nutritious, fresh, and interesting. I am pleased to find the selection is not limited to Italian influenced Paninis.
These chapters alone are worth the price of admission, but we have 200 more pages of Oliver recipes to go. His salads are as interesting as usual with lots of original stuff and a few old standards. The chapters on soups, vegetables, pasta, meat, fish, and desserts are all up to his usual standard.
There is a rather unusual chapter at the end of the book entitled `Kitchens That Work'. It is an uncommon subject for the typical cookbook, but it fits the theme of this book, that being cooking at home. Jamie's primary premise is that his recipes can easily be done in a relatively small home kitchen, which is what he actually has in his home. There are a few simple ideas that I am sure I will include in my long-awaited kitchen renovation. Leading the pack is the notion of a cutting board tabletop for veggies, with separate plastic boards only for meats and poultry.
Very highly recommended.
After trying the fish, I had a drive to try out some of the others so I tried his "Roast chicken with lemon and rosemary roast potatoes". Now... I make a great variety of roasted chicken dishes, complicated and simple, all BIG hits, and I really thought there was nothing new in the roasted chicken world, until this!!! Wow! My husband and I gorged the whole dish ALONE while quickly abandoning the fork and knife for our hands, licking our fingers every trip to the mouth! The recipe includes stuffing the chicken with garlic cloves and a pierced boiled lemon oozing it's juice...OH MY...speechless is the word! I recommend to eat this dish alone or with the hubby/wife, because it's too good to share with guests! It's our new favorite chicken roast (p.s-stick with fresh herbs, you'll taste the amazing difference!)
After two amazing triumphs with Jamie, I went on to "The ultimate burger and chips". Had it with the hubby and a friend. This burger should have been on that show Oprah had, where her friend explored the top 50 burgers to eat before you die! B-L-I-S-S! This recipe calls for a pestle and mortar, which I never owned and was weary about, but I got one and I am loving it (bye-bye aggression!)We added fresh avocado slices to the bun, besides Jamie's other recommendations..."druel-icous"! This one makes the "junk food/snack" reputation of the burger vanish and become 100% Meal!
The only danger with Jamie's cookbook is that you can forget about all conventional table conversation period...the eating experience becomes only EATING THE FOOD...AND TALKING ABOUT HOW GOOD IT IS...and having a very sudden urge to be thankful to God for food! (shouldn't that be the correct way anyhow, if you're cooking like you should...or could with Jamie?) This is my idea of an eating-lifestyle one must experience before they die! Life is too short to just eat to fill!
It is so refreshing to come across a chef who does all the normal meals we all know and love, but has a deep-food-loving twist that makes it feel like it's the first time ever eating the meal, and who has such a passion for food that you can taste with every bite! Plus, I gotta hand it to him for sticking to the fresh veggies and herbs as opposed to all the dried, frozen and over processed junk there is widely offered today! Don't be afraid to try out new tastes and new herbs...with Jamie they'll become an inseparable part of your meals that you'll marry with the rest of your dishes too!
Suggested food blessing for Jamie's dishes: "Hallelujah, thank you God for Jamie! Amen."