Jamie Cooks Italy

As a lifelong foodie I spend a lot of time in the kitchen with my head buried inside a cookbook, listening to foodie podcasts and experimenting! After the success of Jamie's 5 ingredients I couldn't wait to give this new recipe book a go! This is his 21st book believe it or not! At over 400 pages inc the index it's a cracking italian foodies reference book in my opinion. I have loads of cook books from all the well and not so well known chefs. I really like Jamie's books as they are clear, concise and easy to follow for us homecooks in my experience. . . I'm happy to say this is a typical Jamie Oliver Cookbook - nicely put together - very easy to understand - dead easy to follow the well written recipes and he provides us with nice colour photographs of how the finished dish should look. But so what if it doesn't? It'll still taste great! As ever with Jamie we find the recipe/method on the left side page. The ingredients down the left side and nutritional info along the bottom. The right hand page is a photograph of the finished plate of food. If you want to see what's inside before you buy - here's a list of the dishes/recipes in order as they are presented in the book. . . . Antipasti . . . Anchovies on Toast Oozy Risotto Balls Fish Crudo Spring Bruschetta Mountain Omelette Rafanata Tuna Carpaccio Swiss Chard Chips Veggie Al Forno Burrata Bruschetta Prosciutto&Fruit Crispy Fresh Anchovies Flaky Fish Fritters Rose Veal Tartare Octopus Salami Mozzarella Fries Eggs Chickpea Fritters Salads . . . Grilled Apricot Salad Smashed Smoky Aubergine Sicilian Artichokes Matera Salad Amazing Sweet Peppers Panzanella Artichoke Salad Baby Courgette Salad Roman Celery Salad Winter Salad Soups . . . Aquacotta Borlotti Bean Soup Minestone Mushroom Bread Soup Chickpea&Broadbean Soup Stracciatella Tuscan Soup Pasta . . . Cacio E Pepe Strozzapreti Classic Carbonara Nona Teresa's Pasta Squid Spaghetti Pistachio Pasta Tortiglioni Asparagus Linguine Sausage Stracci Bucatini Amatriciana Prawn&Tuna Linguine Sausage Cavatelli Tuna Fettuccini Chestnut Tagiatelle Sausage Linguine Orecchiette Corteccia Lasange Making Ravioli Ravioli Making Agnolotti Roasted Meat Agnolotti Rice&Dumplings . . . White Risotto Sausage&Red Wine Risotto Oozy Black Rice Panissa Rice Baked Tiella Rice Baked Risotto Pie Semolina Teardrop Dumplings Nonna Mercedes Fonduta Roasted Red Onion and Bacon Pesto&Ricotta Potato Gnocchi Semolina Gnocchi Polenta Gnocchi Gnudi Meat . . . Chicken Bastardo Florentina Steak Stuffed Braised Celery Pork Shoulder Stuffed Leg of Lamb Chicken Skewers Sausage, Beans&Greens Chicken Under a Brick Italian Ham, Egg&Chips Pot Roast Rabbit Jewish Artichokes Wildest Boar Ragu Stracotto Stuffed Peppers Beef Cheek Ragu Salina Chicken Italian Lamb Kebabs Mixed Meat Ragu Saffron Chicken Sweet&Sour Rabbit Forager's Chicken Fish . . . Fish in Crazy Water Cuttlefish&Potato Soup Golden Breaded Tuna Stuffed Braised Squid Summer Fish Stew Grilled Squid Salad Whole Roasted Sea Bass Turbot Al Forno Ugly Beautiful Tuna Amazing Octopuss Octopus 4 Ways Libyan Fish Stew Sides . . . Pot Roast Cauliflower Carrot Caponata Amazing Roast Veg Asparagus Chickpeas Borlotti Beans Puy Lentils Braised Greens Beautiful Courgettes Roman Artichokes Bread&Pastry . . . Stuffed Focaccia Pagnotta Neopolitan Pizza Base Classic Margherita Pizza Fritta Focaccia Wild Greens Torta Taralli Mozzarella Bread Carnival Lasagne Dessert . . . Tuscan Rice Tarte Amalfi Lemon Tarte Cocoa Rum Dessert Zepolle Limoncello Tiramasu Apricot Sorbet Chocolate Chickpea Cake Gianduja Amalfi Rum Baba Rolled Cassata Semifredo Pear&Hazelnut Tart Rice Pudding Semifredo Granita Basics . . . Oozy Polenta Royal Pasta Dough Hero Tomato Sauce Garlic Aioli Simple Pestos Preserved Tomatoes Olive Oil Pastry Prearing Artichokes Flavoured Salt How to Joint a Chicken That's the lot! In order as presented in the book. As somebody who grows their own veg (or as much as I can in a Liverpool back garden!) I love all the veggie options in here! I'll definitely be looking at the tomato preserving method. Throughout the book Jamie introduces us to the Italian Nonnas - all with a wealth of experience of cooking food from their own regions of Italy. This isn't restaurant cheffy stuff - it's good old fashioned home cooking - you cannot beat it for me! A cracking book and as with his last one - I'll definitely be buying a few foodies this for christmas! As an obsessive pasta maker I love it!

Jamie asks us to “Think of this as your go-to Italian book, a manual of deliciousness that you can dip into any day of the week”. Well Jamie, I certainly will. This book joins Jamie’s Italy in pride of place on my cookery bookshelf. I have over a hundred cookery books, so that’s really quite a privileged place to be in my kitchen! Jamie Cooks Italy is a colossal manual of invitingly delicious recipes, each accompanied by a stunning full page photograph. The theme of this book is traditional Italian home cooking, as made by many generations of Italians. As you read through each recipe, you feel like Jamie is there with you, talking you through it. I love the layout of the recipes. The formatting of the pages and the language used makes recipes clear, approachable and easy to follow. As an added bonus, at the bottom of each recipe, there’s a handy nutritional information table which states the all important calorie count, fat, saturated fat, protein, carbs, sugar, salt and fibre for a given meal. This information is truly fantastic and much appreciated by me. Also of note is the Index, which is clear and well thought out. It’s easy to find recipes by name or main ingredient. Recipes which are suitable for vegetarians are also clearly identifiable in the index. Each recipe and it’s accompanying photo look absolutely delicious. I’ve made a handful of them already and can’t wait to try them all! I’m very pleased with my purchase. This book more than exceeds my expectations. I’ll be treasuring my book for years to come and will no doubt be buying more copies for friends.

For me the fact that the book is part travelogue is what makes it interesting... I have loads of Italian books - if we wanted rules based Italian I'd recommend Giorgio Locatelli's books, Claudia Roden, Anna del Conte, Marcella Hazan, or even the Silver Spoon. I assuming anyone interested in buying this book is doing so because they enjoy watching Jamie, and here it really is about the relationship between Jamie, Gennaro (and indirectly our dearly departed Antonio Carluccio). This book feels like a love letter to Gennaro, to Jamie's time at the Neal Street Restaurant and River Cafe, and to Italy. Yes, there are lots of photos of nonne (yes, plural of nonna before you ask), but having read the introduction, the dedication to Antonio, and his desire to do the trip with Genarro, it feels as though something was slipping through Jamie's fingers and he wanted to capture it before that era passes completely. Each nonna is keen to pass on her recipe to us, so that it's not lost forever... Pure conjecture on my part, but this doesn't feel like his other books to me! So. Yes the photos are rustic, the dishes typically family style, but for those of us that have travelled in Italy, this feels entirely authentic. I think once the TV series airs, the book will make a bit more sense, as we identify with the locations, people and recipes. I'm already looking forward to watching it. ANTIPASTI: ANTIPASTI PLANK ANCHOVIES ON TOAST OOZY RISOTTO BALLS SPRING SOUFFLÉ FISH CRUDO (SEA BASS – FRESH ANCHOVIES – RED MULLET – BREAM – TIGER PRAWNS) SPRING BRUSCHETTA MOUNTAIN OMELETTE RAFANATA TUNA CARPACCIO SWISS CHARD CHIPS VEGGIE AL FORNO BURRATA BRUSCHETTA CRISPY FRESH ANCHOVIES FLAKY FISH FRITTERS ROSE VEAL TARTARE OCTOPUS SALAMI MOZZARELLA FRIED EGGS CHICKPEA FRITTERS SALADS: GRILLED APRICOT SALAD SMASHED SMOKY AUBERGINE SICILIAN ARTICHOKES MATERA SALAD AMAZING SWEET PEPPERS PANZANELLA ARTICHOKE SALAD BABY COURGETTE SALAD ROMAN CELERY SALAD WINTER SALAD SOUPS: AQUACOTTA BORLOTTI BEAN SOUP MINESTONE MUSHROOM BREAD SOUP CHICKPEA AND BROADBEAN SOUP STRACCIATELLA TUSCAN SOUP PASTA: CACIO E PEPE STROZZAPRETI CLASSIC CARBONARA NONA TERESA'S PASTA SQUID SPAGHETTI PISTACHIO PASTA TORTIGLIONI ASPARAGUS LINGUINE SAUSAGE STRACCI BUCATINI AMATRICIANA PRAWN AND TUNA LINGUINE SAUSAGE CAVATELLI TUNA FETTUCCINI CHESTNUT TAGLIATELLE SAUSAGE LINGUINE ORECCHIETTE (AUBERGINE AND BLACK CHICKPEA – TOMATO AND BROADBEAN) CORTECCE LASAGNE RAVIOLI ROASTED MEAT AGNOLOTTI RICE AND DUMPLINGS: WHITE RISOTTO SAUSAGE AND RED WINE RISOTTO OOZY BLACK RICE PANISSA RICE BAKED TIELLA RICE BAKED RISOTTO PIE SEMOLINA TEARDROP DUMPLINGS (NONNA MERCEDES’ FONDUTA - ROASTED RED ONION AND BACON - PESTO AND RICOTTA – GARLIC MUSHROOM) POTATO GNOCCHI SEMOLINA GNOCCHI POLENTA GNOCCHI GNUDI MEAT: CHICKEN BASTARDO FLORENTINA STEAK STUFFED BRAISED CELERY PORK SHOULDER STUFFED LEG OF LAMB CHICKEN SKEWERS SAUSAGE, BEANS AND GREENS CHICKEN UNDER A BRICK ITALIAN HAM, EGG AND CHIPS POT-ROAST RABBIT JEWISH ARTICHOKES WILDEST BOAR RAGÙ STRACOTTO STUFFED PEPPERS BEEF CHEEK RAGÙ SALINA CHICKEN ITALIAN LAMB KEBABS MIXED MEAT RAGÙ SAFFRON CHICKEN SWEET AND SOUR RABBIT FORAGER'S CHICKEN FISH: FISH IN CRAZY WATER CUTTLEFISH AND POTATO SOUP GOLDEN BREADED TUNA STUFFED BRAISED SQUID SUMMER FISH STEW GRILLED SQUID SALAD WHOLE ROASTED SEA BASS TURBOT AL FORNO UGLY BEAUTIFUL TUNA AMAZING OCTOPUS OCTOPUS FOUR WAYS (SALAD – PASTA – BRUSCHETTA – SOUP) LIBYAN FISH STEW SIDES: POT-ROAST CAULIFLOWER CARROT CAPONATA AMAZING ROAST VEG (AUBERGINES – PEPPERS – COURGETTES – FENNEL) ASPARAGUS CHICKPEAS BORLOTTI BEANS PUY LENTILS BRAISED GREENS BEAUTIFUL COURGETTES ROMAN ARTICHOKES BREAD AND PASTRY: STUFFED FOCACCIA PAGNOTTA NEOPOLITAN PIZZA BASE CLASSIC MARGHERITA PIZZA FRITTA FOCACCIA WILD GREENS TORTA TARALLI MOZZARELLA BREAD CARNIVAL LASAGNE DESSERT: TUSCAN RICE TARTE AMALFI LEMON TARTE COCOA RUM DESSERT ZEPOLLE LIMONCELLO TIRAMASU APRICOT SORBET CHOCOLATE CHICKPEA CAKE GIANDUJA AMALFI RUM BABA ROLLED CASSATA SEMIFREDDO PEAR AND HAZELNUT TART RICE PUDDING SEMIFREDDO GRANITA (HOMEMADE ALMOND MILK – COFFEE – BLACKBERRY) BASICS: OOZY POLENTA ROYAL PASTA DOUGH HERO TOMATO SAUCE GARLIC AÏOLI SIMPLE PESTOS PRESERVED TOMATOES OLIVE OIL PASTRY PREPARING ARTICHOKES FLAVOURED SALT HOW TO JOINT A CHICKEN

Great value cookery book

Além das receitas fantásticas e deliciosas, é um registro valiosíssimo de uma geração de cozinheiros “anônimos” que está acabando! Bravo!!!

It was well written book. Love the fact that the steps are easy to follow. I believe some ingredients may be expensive to find in Asia though.

Beautiful recipes, some from scratch, some not. Wonderful details, pictures and most importantly, experiences. You can live Italy through this book.

Second book on Italy and very few recipes appear on both books. It is always a delight to discover new recipes from Jamie and this book is full of new ideas. I already have cooked several dishes and the recipes were easy to follow.

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