Foto meravigliose, ricette semplici e deliziose, spiegazioni dettagliate e accurate.
TOP!

Great illustrations, despite the fact that I wasn't able to actually bone a chicken. I blame my own wussiness.

J'adore la cuisine de Jamie Oliver autant que le personnage! J'aime particulièrement ce livre de recettes pour ses images et ses recettes fraîches et simples.t

I actually really like this cookbook! I have already made 3 things -- and all of the recipes turned out great, even though he calls for ambiguous quantities such as "a wineglass full of brandy."

I have used and relied on this book a lot, but I had to give it 3 stars because I have had some real problems with the recipes in this book. Too much sugar, not working out etc etc.. I am not sure why, but I find this happens a bit with Oliver's recipes.

Just fantastic recipes, and photography that's even better. He includes a lot of shortcuts and tricks that make tough recipes a little easier. I like Oliver's down-to-earth attitude, his crappy, age-old roasting pans, his sense of humor, his many references to bar food, his tributes to his wife, and his rather unabashed alcoholism. The braised leek recipe in particular is simple and perfect.

Really like Jamie oliver. Always entertaining. Great recipes and easy to follow with good descriptions.

Always delicious recipes, and non deceiving pictures; it shows the food in a 'I could have made this' way.
Success guaranteed with this book.

Got it as a gift. Liked this one better especially with the background on opening 15. I have found that most cookbooks I have read are most valuable as a point of departure for me. They give me ideas for new things to introduce into my own recipes. I might only make one meal from a particular cookbook but it will spawn many new personal recipes.

Книга есть на русском языке, но не на этом сайте. В целом она довольно хорошая, с интересными рецептами. К каждому есть фотография результата. Не такая подробная, пошаговая, но в целом это ок. К каждому рецепту есть какое-то вступление с советами. Обычно там написано какой-то это шикарный рецепт, но иногда что-то более полезное. Еще мне понравилось настроение в книге, оно вдохновляет.

Что не понравилось: много экзотических продуктов, которые можно найти в Европе, но не у нас. В одном рецепте было три вида лука, названия которых я вообще никогда не слышал. Иногда Джейми пишет, что можно траву тархуна (как вам такое?) заменить на рукколу. Но так бывает не всегда. Было бы лучше, если редакция давала какое-то описание или предлагала замену редким видам продуктов.

I am really impressed by the beauty and usefulness of this book. It really reminds you that food is art, and that the lay person is capable of making truly amazing dishes for himself. The recipes are clear and simple, the photos really highlight the ingredients, and there are wonderful tips for newbies. I got this one from the library (renewed 3 times), so it's gotta go back, but I really would like to own it one day, and give it as a gift to everyone I know.

Good for beginners and for some ideas.