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Jamie's Dinners


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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.


RRP: £20.00, <a href ="http://www.thebookplace.com/bookplace/spring2005.asp?CID=BGO733" TARGET="_blank">The Book Pl@ce</a> Price: £14.40

Just click on book jacket:

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I really like Jamie Oliver and admire the good he does training kids to be chefs and trying to improve school dinners.


However, his recipes are almost always a dissapointment. The exception to this is his Roast Chicken recipe in The Return of the Naked Chef, which is so good it excuses all the other ill-thought-out recipes I've tried.


Jamies Dinners was on special offer and I had enjoyed the series so I tried him out ... again. There are a couple of very handy ideas about packed lunches but the rest isn't up to much. The roast chicken is nowhere near as nice as the old one (probably cos he's trying to be low fat, in fairness). Stewed fruit, toasted sandwiches (from a sandwich toasters!!) and carrots and orange just don't cut the mustard. Even if he was aiming at beginners (which he is not) they would be much better off with Delia, who may be a bit stuffy, but at least she is precise. Jamie's glugs of this and dashes of that are bewildering to a learner.


So, I think Jamie should stick to theoretical food and lifestyle programmes and leave recipe design to the pros.




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