Weird shortcuts: Why does every recipe in the pasta chapter call for you to hand-cut fresh lasagna sheets into various shapes? That is fully not a shortcut, not when fresh pasta is already sold in a variety of pre-existing shapes. Why is there such a heavy reliance on jarred/premade foods? Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content forjamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms. and if it doesn't need 7 spices or 4 extra vegetables in that dish or sandwich, you don't always need it!

Visually stunning photos but the instructions are in paragraph form instead of step by step listed. I felt that the imagery and symmetrical layout was prioritized over the functionality and flow of instructions. Bland, weird recipes: I've made and liked other recipes by Oliver, so I don't know what the hell happened here, but these dishes have basically no spices or flavoring in them beyond "vaguely sweet," and many of them are made of truly horrible combinations of foods. Bei den Nudelgerichten benützt er oft frische Lasagneblätter, die in Form geschnitten werden. Die Idee finde ich gut, aber bei uns in der Region gibt es sowas nicht zu kaufen. Da müsste man sich mit selber gemachtem Nudelteig helfen. In 2001 Jamie left the Naked Chef behind when he set up his first Fifteen restaurant in London, which marked the start of a 15-year journey training disengaged young people for careers in the catering industry. A few years later, he led the call for improved school dinners in the UK, resulting in huge - and lasting - change to the entire school food system. Since then, Jamie's national and international campaigns have continued to revolutionize the way people feed themselves and their families, and to galvanize governments and industry alike to help drive positive change in food education and public health. All of his commercial activities strive to promote and define new best-practice standards.

Roast Topside of Beef

Never ever a fan of Ramsay, but he will always do overkill with 2x to 3x the ingredients for a typical dish, which has a place if it's not a chef who's into his ego to be 'overly original', or some usually terrible Fusion food clash of flavours. Who’s the author? One of the most influential voices in the food industry, the much-loved Jamie Oliver is a bestselling author, chef, restaurateur, and campaigner. Jamie is a household name and is often credited with revolutionising home-cooking in Britain and beyond. First of all, I'm diabetic, so while the chapter on frying pan pasta looks delicious, the carb load is way too high for me. I am used to adjusting recipies, but this wouldn't work. If you want good food made simply, look no further than the fuss-free recipes in Jamie Oliver's new book, One Good Housekeeping This cookbook is full of weird shortcuts and weird assumptions and bland, weird recipes. I read the whole thing in mounting horror.

All recipes have about 8-9 ingredients listed. Nice in theory (and looks nice visually in layout), but I found that many of the recipes I cooked could have used a few more ingredients without complicating the grocery list. Also, I wasn’t a fan of occasionally coming across additional ingredients in the instruction paragraphs that weren’t included in the ingredient list (and I mean, it was more than the usual salt and pepper ingredients). His television and publishing career began in 1999 with The Naked Chef series. Since then he has set up Fifteen restaurant in London, changed school dinners in the UK and revolutionized home cooking. His charity, The Jamie Oliver Foundation, seeks to improve people's lives through food.Through his organisation, Jamie has set an ambitious goal to halve the level of UK childhood obesity by 2030, and improve everyone's health and happiness through food. His belief that business can be a force for good in driving positive change saw the Jamie Oliver Group achieve the prestigious B-Corp status in July 2020. Jamie Oliver is a global phenomenon in food and campaigning. During a 20-year television and publishing career he has sold over 46 million books worldwide, and achieved an estimated global TV audience reach of 67 million across 182 territories. As a result Jamie has inspired millions of people to enjoy cooking fresh, delicious food from scratch. Jamie has now published 24 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie's 2019 title Veg has sold over 1M copies worldwide and is now the UK and Australia's best-selling vegetarian cookbook since records began. Jamie's latest book 7 Ways was released internationally in August 2020. Librarian Note: There is more than one author in the GoodReads database with this name. See this thread for more information. Harness the power of spices to take your dishes from simple to spectacular with 139 exciting recipes, plus find 47 easy spice blends and condiments you can use many ways.

During a 24-year television and publishing career he has sold nearly 50 million books worldwide, and his TV series are watched by millions of people around the globe. His portfolio of successful restaurants now spans 22 countries around the world across 70+ restaurants, and his growing range of quality food and kitchen products features everything from pans and utensils to pasta, ready-to-eat grains, curry pastes, and much more. As a result, Jamie has inspired a generation to enjoy cooking fresh, delicious food from scratch. His portfolio of successful restaurants now spans 21 countries around the world, and his growing range of food and kitchen products features everything from kitchenware and utensils to various food products including herbs & spices, pasta, sauces and much more. I appreciate cookbook authors with the discipline to streamline their recipes so that I might make them. These are mostly 5 ingredients or fewer and the actual cooking is in one pan (though he fudges and will use a separate bowl). This is one terrific looking cookbook. The pictures of the recipes look fantastic, almost too pretty to eat. The recipes look like masterpieces that took hours to create but if you read the directions, most of them took under an hour to prepare. Jamie wants to make cooking easy, practical, and tasty.

Weird assumptions: There's no localization for this cookbook beyond converting the recipes into imperial measurement. Many recipes rely on electric kettle use, and while I have one, most Americans do not. Multiple recipes call for things that either aren't commonly sold in the U.S. or things so vaguely described ("ready to serve mixed grain blend?") I wouldn't know what to buy.