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Jamie's dinners

Jamie's dinners
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19,46 €  16,54 €
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Author: Jamie Oliver
David Loftus and Chris Terry (photographs)
Availability: en stock
Language: Inglés
Format: Tapa blanda, 336 pp, 19x24,5 cm
Publisher: Penguin, 2010, 9780141043005
Features: Fotografías a color
Publisher review:
Jamie’s dinners is like no other cookbook you’ve ever picked up. Next to your oven, it’s the single most vital element you could add to your kitchen. Why? Because by taking home Jamie’s dinners, you’re not just getting over 120 superb new recipes – you’re making a life choice.
This book isn’t about creating restaurant food. It’s about giving you quality options for the way you and your family live now. Most of the recipes use ingredients you can buy in any high street, and you’ll find accessible, affordable new ideas for all the old favourites: soups, salads, pasta, meat, fish, desserts, and creative veg; alongside some truly groundbreaking stuff. For example, there’s a whole chapter on the not-so humble sarnie. There’s a genius section called Family Tree, showing you how, by mastering one core principal, you can expand your repertoire as a cook and start thinking about food in a whole new way. There’s also The Top Ten: the best recipes for the ten favourite meals in the whole world, as voted for by thousands of people globally on Jamie’s website. You’ll also find a list of producers and suppliers, and tips on the best way to lay out your kitchen.
Jamie’s dinners is the people’s cookbook. Everything you’ll ever need to know to feed yourself and your family properly for life. What could be more important than that?.

Index:
- Introduction.
- The top ten.
- Family tree.
- Five minutes wonders.
- Sarnies.
- Salads.
- Soups.
- Vegetables.
- Pasta.
- Meat.
- Fish.
- Desserts.
- Kitchens that work.

About the author:
Jamie Oliver was born in May 1975 and straight into the business, really. His father runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where he grew up. As soon as he was old enough to peer over the worktops, he remembers being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.
He guesses the chefs got sick of hearing him whining all the time, so when he was about seven or eight, they let him peel the potatoes and pod peas... Although he loved hanging around with his mates going fishing and climbing trees, he still thought that the kitchen was the best place to be.
When he was 16, he wanted to be a chef. So he went to Westminster Catering College and then he did some time in France, learning as much as he could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. He was really fortunate to have the chance to work at such a renowned restaurant so early on in his career. His good mate Gennaro Contaldo was Head Chef and he would be up at the crack of dawn making bread and pasta for the restaurant.
After The Neal Street Restaurant, he worked for Rose Gray and Ruth Rogers at the River Cafe for three and a half years. Those two ladies taught him all about the time and effort that goes into creating the freshest, most honest, totally delicious food.
It was there that he first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he'd answer back to the crew... The day after the program was shown, he got calls from five production companies all wanting to talk about a possible show.
In the end, he accepted an offer from Optomen Television – the idea behind The Naked Chef was to strip food down to its bare essentials – to prove that you didn't need to dress up ingredients or buy a load of fancy gadgets to make something really tasty.
The three Naked Chef books have been a success too. It was then time to move on and to leave The Naked Chef behind. He had always wanted to pass on his passion for food and to help disadvantaged youngsters, so he decided to mentor fifteen unemployed or homeless people to train as chefs with the idea that they would then staff a new restaurant with him at the end of their training. All of this was captured in a television documentary for Channel 4, called Jamie's Kitchen and he published his accompanying book. Jamie started and continues to be involved with the Fifteen Foundation, which provides training and mentoring for disadvantaged young people. The restaurant, Fifteen, is still up and running and one of the best restaurants in London. There are now three ther Fiftee restaurants around the world: in Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high-street restaurants in the UK called Jamie’s Italian.
In 2005 he began an ongoing campaign to improve the quality of school dinners in the UK. Through the Channel Four series Jamie’s School Dinners and the book Jamie’s dinners, the Feed Me Better movement has already resulted in substantial government policy change.
Jamie writes for publications in the UK and around the world, including his own Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal. He is author of several books:
- The naked chef (in Spanish La cocina de Jamie Oliver, in French La cuisine de Jamie Oliver).
- The return of the naked chef.
- Happy days with the naked chef (in French Toqué de cuisine).
- Jamie’s kitchen (in French Rock’n roll cuisine).
- Jamie’s dinners (in French Version originale).
- Jamie’s Italy (in Spanish La cocina italiana de Jamie).
- Cook with Jamie (in French Cook).
- Jamie at home (in Spanish En casa con Jamie).
- Jamie’s ministry of food (in Spanish Escuela de cocina).
- Jamie’s America.
- Jamie does…
More about Jamie Oliver in Jamie Oliver. The biography and The Jamie Oliver effect.
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