Jamie's Italy

Enhanced descriptions from Syndetics:

Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie's Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all. Jamie's book will transport you to Italy or at least bring Italy home to you.

Reviews provided by Syndetics

Library Journal Review

Oliver, a.k.a. The Naked Chef, got his start at London's River Caf?, known for its contemporary Italian cuisine, but he's only recently been able to travel extensively in Italy. His new book is his enthusiastic, personal introduction to the "real" Italy, and he presents more than 100 recipes, many of them inspired by people he met on his journey from gamekeepers and winemakers to caf? owners and home cooks. Most of the recipes are for casual, rustic dishes: The Best Shrimp and Parsley Frittata, Nonna Giusy's Fish with Couscous, Fried Crispy Polenta with Rosemary and Salt. Some of Oliver's "discoveries" about Italian cooking will not be new to anyone familiar with other good books available on Italian regional cuisine, from Carol Field's In Nonna's Kitchen to Mario Batali's Molto Italiano, but Oliver's exuberant style and mouthwatering recipes have won him many fans. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

Oliver, television's Naked Chef, may have been born in Southend-on-Sea, but he turns out to have an Italian soul in this collection of recipes from all over the Boot. As an outsider, Oliver has great reverence for the traditions of Italy, and he offers some surprisingly deep insight about how a lack of choice and a massive working-class population have kept those traditions alive. This is no sugar-coated fairy tale, however: Oliver doesn't hesitate to get down-and-dirty, as in a description of Palermo street food served by hand from a "chain-smoking, dirty-looking bloke," and he cogently explains why he insisted on including a "graphic and gruesome" photo of a slaughtered sheep. Indeed, Oliver enthusiastically encourages British and American readers to familiarize themselves with foods less common in their home countries such as rabbit. Nonna Giusy's Fish with Couscous reflects the African influences of Sicily, and Altamura Pea Soup with fresh peas and broken spaghetti perfectly represents the Italian genius for making something out of almost-nothing. Desserts include a simple Pear Sorbet with grappa. Candid photos such as one of Oliver's mentor's father, a 96-year-old who cooks for himself every day reinforce the personal feel of this collection, and the impression that Oliver has a deep affinity for Italian food, no matter his British roots. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved