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Jamie's Kitchen (Anglais) Relié – 4 avril 2013


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Relié, 4 avril 2013
EUR 44,48 EUR 1,29
Relié
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EUR 46,69 EUR 31,89
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EUR 90,25
--Ce texte fait référence à l'édition Relié.

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Descriptions du produit

Revue de presse

The re-run of Jamie's Kitchen in September 2003 brought in Channel 4's second biggest viewing figures of the year - topped only by Big Brother. 'Jamie offers lots of his chunky, hunky dishes for feeding the hungry, and slathers the whole lot with ladlefuls of encouragement' Daily Telegraph 'This is simply brilliant cooking, and Jamie's recipes are a joy' Nigel Slater 'Jamie's still a class act. The food is scruptious and easy to prepare ... should re-ignite even the laziest cook's passion for food' OK! --Ce texte fait référence à l'édition Broché .

Présentation de l'éditeur

Jamie's Kitchen--the television show--began as an experiment and turned into a phenomenon. It started when Jamie took in 15 unemployed, enthusiastic kids, trained them to be chefs, and helped them open a restaurant, Fifteen, that has become the hottest dining spot in London. When England's Channel 4 launched a tie-in series, more than four million people tuned in. The show premieres this fall in the U.S.

Jamie's Kitchen--the book--is laid out as a cooking course and will inspire readers of all levels. Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding. Jamie includes tips on how to take recipes in new directions and how to be an inspired grocery shopper--spotting what's good, what's in season, and what's a good value. Most important, Jamie encourages budding cooks to have confidence and a sense of independence, and to be master of the kitchen! --Ce texte fait référence à l'édition Relié .


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Amazon.com: 31 commentaires
61 internautes sur 61 ont trouvé ce commentaire utile 
Skeptical but Surprised 7 juillet 2004
Par Jim Domanski - Publié sur Amazon.com
Format: Relié
When I got the cookbook as a Christmas present I was a little skeptical. Okay maybe alot skeptical. The recipes looked a little too vague; not enough precise measurements; "add a glass of wine" (big glass? small glass? 'what's up with that?')Quite frankly, it made me nervous. Cookbooks aren't supposed to be like that.
But I gave the recipes a whirl and lo and behold, they turned out! The recipes were different yet familar. A nice twist on things (sorry, no pun intended). Jamie creates recipes with layers of flavor and texture; recipes with color and style. And what is more, they were relatively simple to make. I've received rave reviews from friends and family.
But the real surprise and joy was that Jamie's approximate portions and measurements allowed me to become more of my own chef, so to speak. I guess I always felt compelled to stick to the rigidity of a receipe. What I discovered is that I was more or less forced to I play with the amounts and I did not feel that I was somehow making a mistake when doing so. It was okay to toy with this ingredient or that. This gave me confidence to explore variations. In short, it made cooking even more fun.
This is how I think the great chefs really cook: they have a game plan but they have intuition, gut instinct. When you watch the great chefs on TV rarely do you see them haul out a measuring spoon or a cup. They go by eye, by experience and by gut. And I think this is what Jamie Oliver's book has done for the reader.
Buy it, experiment with it, have fun with it.
24 internautes sur 24 ont trouvé ce commentaire utile 
A Satisfyingly Full Course Meal of a Book 12 juillet 2005
Par Grady Harp - Publié sur Amazon.com
Format: Relié
Not being a television observer of cooking shows or even one who keeps up with 'celebrity chefs', JAMIE'S KITCHEN came as a fresh surprise as a book that just happens to have excellent, reproducible recipes for some fine dishes! Jamie Oliver deserves his fame, if this book is any indication. Young and spunky, with a real talent for witty explanations that keep a recipe book palatable (!), Oliver offers not only some well-chosen delicious treats not found in other cookbooks, outlined in the most easy to read and follow fashion, but he also pays attention to other details.

Like marketing, for example. In a very short space wholly free of pretension, Oliver supplies tips on how to buy foods, when to buy them, when to tell if the produce is the best (and tips on keeping the grocer informed as to the occasional lapse in quality control!), informing the reader that fresh fish should never smell fishy and should have clear eyes , smooth scales etc. Little bits of info like this make the reader bond with the chef, ready to accept his advice on preparing apparently simple yet unique and elegant fare.

There are so many cookbooks out on the shelves these days, but few match the quality of photography of the chef at work, the dishes prepared, the lightness of the written words, and the honest and informed commentary that this book does. Makes you want to read his other books - like getting to know a new friend better! Grady Harp, July 05
41 internautes sur 45 ont trouvé ce commentaire utile 
Entertaining and simply fabulous food 2 octobre 2003
Par Lesley West - Publié sur Amazon.com
Format: Relié
Jamie Oliver is quite rightly famous for liking his food unpretentious, fresh and delicious. he is quite quirky and funny as well, and this good humour shines through his recipes.
There are all sorts of delicious things in here, including a fabulous basic bread recipe that can be manipulated into all sorts of good things, but the beauty of the recipes are that they can all be whipped up in fairly short periods of time if friends and family drop in. There are the usual quick and easies, as well as a number of far more spectacular dishes.
If you have a reasonaly well stocked pantry and this cook book, who knows what miracles can happen in the kitchen. This is not just a book for people who love cooking, it is also for people who like the eating as well!
31 internautes sur 36 ont trouvé ce commentaire utile 
Beuatiful, but not practical 23 septembre 2004
Par Ron Atkins - Publié sur Amazon.com
Format: Relié
Cooking should be fun, but it should also be doable. My impression of this cookbook is that it is designed primarily to be used as a coffee table book. It is full of beautiful color photos of both food presentations and steps in the production process. The book features approximately 100 recipes James has gleaned from his school/restaurant.

James includes recipes from the following areas: salads, cooking without heat, poaching, steaming, frying, roasting, broiling, grilling, and baking. The best part of this book is the first chapter, which covers insightful information on acquiring the basic essential tools and equipment to become a chef, and shopping tips. The recipes however, appear highly advanced and rather impractical for most amateur chefs. For example, his recipes generally require items such as: venison loin, juniper berries, chervil, crème fraiche, pancetta, tahina, sour gherkins, palm sugar, and squid, to name just a few of the exotic foods in these recipes. If you have access to these items, great.

The book is made of glossed paper, which holds up well to spills and working in a kitchen environment. Also, the pages hold open pretty well to facilitate following a recipe while your hands are busy. Overall, this book would make a beautiful coffee table book, but lacks the practicality for my taste and use.
9 internautes sur 9 ont trouvé ce commentaire utile 
Vibrant Cookbook 16 avril 2004
Par Elizabeth Hendry - Publié sur Amazon.com
Format: Relié
Jamie's Kitchen is a big, beautiful, vibrant cookbook with some very interesting recipes. I have not yet seen any of his other cookbooks, but I found the approach this one took rather refreshing. Unless absolutely necessary, measurements in this one are more general (i.e. handful of breadcrumbs), which gives the chef a little more freedom. He also adds a couple of suggestions at the end of each recipe where the chef can tweak it a bit and get something a bit different. He includes some step by step instructions for things, such as making pasta. The recipes in this book are, for the most part, an undertaking, simply not something you are going to whip together for your family of four after a long day at work or with the kids. The recipes here are more weekend entertaining--but they are lovely and imaginative.
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