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Found many hopefully delicious recipes. A must own book b/c there were so many recipes I found I wanted to try.
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Jamie's Dinners: The Essential Family Cookbook
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Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family! Bestselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak.
336 pages, Hardcover
First published January 1,2004
This edition
- Format
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336 pages, Hardcover
- Published
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November 3, 2004 by Hyperion
- ISBN
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9781401301941
- ASIN
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1401301940
- Language
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English
About the author
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Librarian Note: There is more than one author in the GoodReads database with this name. See this thread for more information.
James Trevor "Jamie" Oliver, sometimes known as The Naked Chef, is an English chef and media personality well known for his growing list of food-focused television shows, his more recent roles in campaigning against the use of processed foods in national schools, and his campaign to change unhealthy diets and poor cooking habits for the better across the United Kingdom.
James Trevor "Jamie" Oliver, sometimes known as The Naked Chef, is an English chef and media personality well known for his growing list of food-focused television shows, his more recent roles in campaigning against the use of processed foods in national schools, and his campaign to change unhealthy diets and poor cooking habits for the better across the United Kingdom.
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Community Reviews
Rating(4.1 / 5.0, 60 votes)
5 stars
22(37%)
4 stars
21(35%)
3 stars
17(28%)
2 stars
0(0%)
1 stars
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60 reviews All reviews
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favourite one of the lot
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I have dozens of cookbooks. While I often use the Internet to find recipes in a hurry, I find that these cookbooks are the ones I turn to just for his comments about food. His enthusiasm for food is contagious. I love that he tries to make you think about where your food is coming from and how it is prepared. And all of the recipes I've tried in this book are delicious and not too difficult.
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Second book I cooked my way through.
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It's a cute cookbook, quite simple, the meals are easy and quick. I tried some recipes like the Ultimate Burger and Chips and Pasta Bianco, and many other pasta dishes, I want to try making the tarts and the fish dishes as well.
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Probably the best cookbook we've ever used!
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You can feel his passion for good food on every page. Not just a list of recipes, but why he chose every dish in the book and how he likes to eat it.
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Oliver's energy and enthusiasm about food burns on the page--he tries new things, finds out new things, is constantly learning. I love the quickness to these meals--there's a whole section of gorgeous five-minute meals.
Politically, I'm totally behind Oliver. I think that people need to rethink their relationship to food, and they need to learn how to cook. I don't know how you can be in control of your health or your impact on the environment if you can't control food, if you are a slave to prepared food and the microwave and take-out.
I love his focus on creating delicious, fresh vegetable dishes and salads. This is, actually, revolutionary. The idea that vegetables are delicious--was anyone told this as a child? He's innovative, uses herbs and spices, serves beets raw (they are fantastic), serves oranges roasted (also fantastic), and reinvents how we should consider this element of a meal.
And--this idea that you can cook a fantastic meal in five minutes--another revolutionary idea. I love this move towards simple preps. Cooking doesn't have to take an hour, even though sometimes it does, and I find it very pleasurable. But for everyone who says that they don't have time to cook...
(Not mentioned in the book, but related, is Oliver's incredible effort to overhaul school lunches--this takes a kind of Herculean effort, but it's essential. How do you make someone hate vegetables? Feed them canned peas in oily gray water.)
I wonder if some people brush him off as some young dude racing around throwing things on the floor. He may be young, and he may be funny and dramatic and more casual than other chefs, but he's the real thing, and more brave than most food people, and trying to have a real impact on our relationship with food. And I think he's the one to do it--such love and enthusiasm and endless energy. Bravo!
Politically, I'm totally behind Oliver. I think that people need to rethink their relationship to food, and they need to learn how to cook. I don't know how you can be in control of your health or your impact on the environment if you can't control food, if you are a slave to prepared food and the microwave and take-out.
I love his focus on creating delicious, fresh vegetable dishes and salads. This is, actually, revolutionary. The idea that vegetables are delicious--was anyone told this as a child? He's innovative, uses herbs and spices, serves beets raw (they are fantastic), serves oranges roasted (also fantastic), and reinvents how we should consider this element of a meal.
And--this idea that you can cook a fantastic meal in five minutes--another revolutionary idea. I love this move towards simple preps. Cooking doesn't have to take an hour, even though sometimes it does, and I find it very pleasurable. But for everyone who says that they don't have time to cook...
(Not mentioned in the book, but related, is Oliver's incredible effort to overhaul school lunches--this takes a kind of Herculean effort, but it's essential. How do you make someone hate vegetables? Feed them canned peas in oily gray water.)
I wonder if some people brush him off as some young dude racing around throwing things on the floor. He may be young, and he may be funny and dramatic and more casual than other chefs, but he's the real thing, and more brave than most food people, and trying to have a real impact on our relationship with food. And I think he's the one to do it--such love and enthusiasm and endless energy. Bravo!
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