The sole with polenta recipe is brilliant, as is Dark Sticky Stew. NOM!

attainable food porn

Jamie is so excited about food. I can't argue with him.

I think what is most appealing about Jamie Oliver is the super laid-back approach he takes to the culinary arts. His recipes are almost an anti-recipe because he often doesn't give exact measurements, instead encouraging his readers to trust their instincts and not be afraid to "fail." I especially loved his bread recipe, deconstructing what is often thought of as a difficult or mysterious process and instead making it seem "do-able."

This isn't my favorite of Oliver's cookbooks, but it's still lovely to look upon. The book is organized by cooking method, almost like a culinary school instruction manual. The recipes are fittingly geared more towards restaurant fare, with an emphasis on very British-y food like celeriac and monkfish and other things that will sound exotic to Americans.

Jamie's recipes are fantastic, and he never disappoints. Beware though, if he says quick and easy. I have found sometimes he thinks 2 and a half hours for dinner is quick.

Gorgeous book acquired for pocket change, in new condition. I look forward to trying out some of the seafood recipes. 3.5 stars moving up to 4.0 stars if the recipes I try turn out to be fantastic.

anther present from my wife, well written and the recipes are easy to use. a fun read

I will always love Jamie and his cookbooks and his kitchen.

salmon with the vegetable broth and aioli is our favorite

Jamie is fantastic character. I love his simple and easy cooking. Italian style which rich of natural ingredients straight from the market or garden. I followed his career from single young lad in London into family man who fought for children better food program.

Although this is a great visual experiance, the recipes' themselves fall short of what I have come to expect of Jamie. They are very restaraunt- style, and do not have the same vim that the others have. All the same, is gives some goos ideas for anyone running a restaraunt, though I wouldn't reccomend it to home cooks.