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Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast (Anglais) Relié – 4 octobre 2011


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Descriptions du produit

Présentation de l'éditeur

I'm going to show you how to put a whole meal on the table in a matter of minutes! Not just one dish, a whole spread of beautiful things.

If, like me, you love food and have hungry mouths to feed when you get home after a long day, then allow me to let you in on a totally revolutionary new way of cooking. In this book I'm going to show you how to make a complete meal in the time you'd normally spend on one dish. What you'll be able to achieve in 30 minutes or less will absolutely blow your mind. It's certainly blown mine!

This is not about compromising on quality. It's about being organized, working fast, and using shortcuts and clever tricks to put insanely delicious plates of food on the table in no time. Each of the 50 meals inside has been carefully written so there's no messing about-just good, fast cooking. I've created complete menus of foods that go beautifully together and planned recipes in a really unique, easy-to-follow way. This kind of cooking is all about using every minute wisely, having fun, and reclaiming your kitchen for the job it was meant for.

You might think it can't be done, but I promise you it can. Have a look inside to see the sort of meals you're going to get. Once you start cooking this way, not only will you absolutely love it; you'll never look back.

Biographie de l'auteur

Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Cafe. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. The second season of the ABC show Food Revolution will air in Spring 2011. He is thirty-five and lives in London with his wife Jools and their children, Poppy, Daisy, Petal, and Buddy Bear.

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Amazon.com: HASH(0x99922f6c) étoiles sur 5 143 commentaires
113 internautes sur 118 ont trouvé ce commentaire utile 
HASH(0x99e91aa4) étoiles sur 5 Meals in Minutes or "jamie's 30-minute meals" 4 octobre 2011
Par Fretwurst - Publié sur Amazon.com
Format: Relié Achat vérifié
A new cookbook from Jamie Oliver arrived today. A collection of 50 meals, spread over 288 pages with not just a few, but a ton of pictures and spreads. The images are beautiful photographic art work, and often they aim to illustrate either ideas for presentation or preparation of the featured meals. Essentially you buy a collection of round about 150 recipes, nicely combined into complete small family meals with ingredients and amounts listed to serve 4 to 6 people at a time. Each of the 50 meals featured in this book can easily be broken down in smaller units, if you only want to make a salad, the main dish, or the desert on its own; and of course you can manually adapt the amounts for smaller or larger household units.

For those already familiar with books or the iPod/iPad app from Jamie Oliver there will be an occasional item throughout this book that is either similar or basically the same as in one of his previous publications, for example the mango desert with a distinctly British touch. Overall the book certainly offers many new ideas and recipes, and will allow the avid home cook to mix and match as needed. The 10 page index allows to quickly search for ideas based on specific items at hand, and many may find it helpful that the index has additional denotation for all vegetarian dishes.

Meals in Minutes offers many healthy meal options, especially if you skip or go easy on the desert. Most of the ingredients can easily be obtained at your local farmers market or grocery store, of course with certain limitations based on season and the area of the country that you live in. To make this book fun and easy to use, it will be helpful to read the meal or recipe instructions in advance, to help you plan out the various steps and to have all equipment at the ready when you need it. If approached this way, this book will deliver many new ideas for home cooked meals to your lunch or dinner table, or to take to school and work. I have found that I can prepare most of Jamie Oliver's meals in 30 to 45 minutes, but it certainly will take some practice for those still learning to cook to set up all needed tools, equipment and ingredients in advance to allow for an efficient flow during preparation.

Overall I think this is a good book, and I am sure my wife and children will appreciate the many new ideas coming to our dinner table or their lunch box soon.

Interesting to note is the change of the title of this book depending on the market you are in. On Jamie Oliver's website for the British book market it is listed as "Jamie's 30-minute meals", while the U.S. version shipped through Amazon is titled "Meals in Minutes". The later title is perhaps a little more accurate, as it will be a challenging for most to actually serve the featured meals in 30 minutes flat.
67 internautes sur 74 ont trouvé ce commentaire utile 
HASH(0x99539828) étoiles sur 5 Great concept and recipes 11 janvier 2012
Par Becky (in NOLA) - Publié sur Amazon.com
Format: Relié
Jamie Oliver had put together 50 complete and quick meals in a beautifully photographed, easy to follow cookbook. At first I was put off by the layout of putting each recipe together instead of on separate pages or paragraphs, but once I cooked from the book it was easy to follow along, even if I wanted to skip a component of the meal. Each step of the recipe stars in bold and the ingredients are all in their own list, so if I want to cook everything but say the cabbage, it's very easy to do.

The book has a lot of pictures, including a lot of Jamie squeezing a lime, standing over steaming pasta, etc, maybe it could have been 60 meals and ten less pictures of Jamie? But the rest of the pictures, the pictures of the ingredients, finished product, are lovely and helpful for presentation.

The only reason this book isn't a five star to me is the faded print. I find it annoying and wish the print were darker. Otherwise this is a good book that does the work for me of a whole meal and not trying to figure out what to make with a main dish etc, the recipes are easy to follow with commonly found ingredients and do come together quickly.
25 internautes sur 25 ont trouvé ce commentaire utile 
HASH(0x99b5b6b4) étoiles sur 5 Not for beginners, but overall a great cookbook 1 janvier 2012
Par J. Barnes - Publié sur Amazon.com
Format: Relié Achat vérifié
This differs from the traditional cookbooks since one "recipe" is really a four-course meal. Takes some getting used to, but I like that you typically use up all the ingredients -- for example: if the salad uses half a bunch of cilantro, the entree will typically use the other half.

I have almost all of his cookbooks and this one isn't my favorite. I really like it, but I can't say every dish is hit -- like with most of his other work.
Like his other recipes, Jamie isn't exact in his ingredients -- calling for "bunch" of parsley (in my market, bunches are huge or tiny depending on the season) or few "spoonfuls" of peanut butter (um, I can nearly empty a jar with three thick spoonfuls or I can smooth them out to small teaspoons). This isn't too much of an issue for me since I've been cooking for a while and mostly know what I like; but this book (more than his others) will challenge novices. (Although, it will make you a better cook in the long run.)

The first time I tried the chicken with peanut sauce, it was awful (perhaps my onion was too strong/big and my chilies weren't very sweet), but based on my notes/modifications, I perfected it the second time. Our favorite so far is the cod with the side of mashed peas/potatoes.

We've made several dishes and they seem to serve a lot more than they say.
Also, as everyone else has noted, it takes longer than "minutes" to make these meals. Perhaps it only takes about 30 minutes AFTER you get everything prepped/measured/washed/chopped ... but it's the prep that takes me longer than anything else.

Lastly, from our perspective, these meals are huge and a bit more labor-intensive than what we are used to on a daily basis (although we do cook most of our dinners and are pretty savvy in the kitchen). So, we use this book on the weekends when we have more time to prep, cook, eat and clean up. We're a family of three -- if we were a family of six, I could possibly see making these everyday (if I had the time!).
27 internautes sur 30 ont trouvé ce commentaire utile 
HASH(0x99838e64) étoiles sur 5 Fabulous! 29 octobre 2011
Par Michelle Lynch - Publié sur Amazon.com
Format: Relié
I began watching Jamie's Meals in Minutes and soon after bought the book. The book and the show are great. I cook a lot at home and wanted to expand my recipe selection without breaking the budget or investing a lot of time on the weekends. I have made several meals already and everyone has said the food is great. I agree that the timing isn't exactly "30 minutes" but then these are new recipes for me, so after a few times I am sure they'll take less time. I'm also not a professional chef... so, yes, it takes us lay-folk longer. The recipes provide a process to maximize timing. I like also that I can mix and match with the sides and desserts.

I wish there were other chefs who had a show and book that were the same. It's an excellent way to use both mediums. Jamie also has a 'down-to-earth' attitude and sense of humour. He dosen't talk down to his viewers/readers. Better buy a lot of olive oil. He puts it on almost everything! LOL
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x99838dec) étoiles sur 5 A Staple in our Kitchen 17 mai 2015
Par little sparrow - Publié sur Amazon.com
Format: Relié
On my cookbook shelf, there are a handful of the "Quick" sort. I have one from decades ago called, "20 Minute Cook" and other titles that promise you out of the kitchen quickly, and a look at the magazine rack anywhere similarly promises, "Fifteen Summer Dishes in Under Fifteen Minutes!" Anyone who has attempted a few of these has mastered either the eyeroll or the rueful chuckle about the unrealistic time estimates. I just imagine that the authors have wicked knife skills and professional kitchen experience.

Which brings me to this book. It was originally published in the UK as "Jamie's 30 Minute Meals", and had a TV show of the same name. 30 minutes they're not. I don't even really find them "quick". But I also don't find them long, or over involved, and our copy is stained, banged up, and cooked from. The recipes put out good food, and an entire meal served with everything warm at the same time.

My husband and one of my daughters really hate how the instructions are written in this cookbook. Jamie has set up the instructions to get the complete meal to the table simultaneously, with everything warm that should be warm. So he might have you chop the onions and garlic for one dish, and set it to a low temperature, then tell you to combine ingredients for another dish and put them in the refrigerator, then come back to your first pan, add chicken broth, then chop something else. What drives my husband batty about the instructions is the lack of actual times or frequently measurements. “Add oil to the pan and cook while you chop the broccoli” is not my husband’s friend. And Daughter would prefer standard recipe notation where she can decide what to do when. But others of us don't mind this format at all, especially after watching episodes of the show that went with the book on youtube. This is all meant to be enabling and instructive on how to throw together fresh, whole ingredients to make a quick meal.

Does it succeed? Do I recommend the book? Wholeheartedly, and both Daughter and Husband agree. Despite the fact that it annoys them both, they agree that the recipes really do produce some special food, and in a reasonable timeframe. Also, the flavors are at times a departure for us. Here is an example; we had this last Sunday. His “Tasty Crusted Cod”; the crust on the fish is an unusual (for us, anyway) combination: fennel seeds, garlic, anchovies, sun-dried tomatoes, Parmesan, fresh thyme, rosemary, and basil, and a fresh red chile. We all bit into it and went, “Hunh” but that slowly turned into, “This is something that tastes really different for fish”, into, “I really like this!” And quick? Yes, quick. Served with asparagus and some lovely quick-marinated, pan grilled shrimp, it was timely, fresh, and delicious.
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