Jamie's Comfort Food 5

by Jamie Oliver

Hardback Publication Date: 28/08/2014

4/5 Rating 5 Reviews
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Jamie's new cookbook brings together 100 ultimate comfort food recipes.

It's all about the dishes that are close to your heart, that put a smile on your face and make you feel happy, loved, safe and secure. Inspired by everything from childhood memories to the changing of the seasons, and taking into account the guilty pleasures and sweet indulgences that everyone enjoys, it's brimming with exciting recipes you'll fall in love with.

Jamie's Comfort Food is all about the food you really want to eat, made exactly how you like it. With this in mind, the book features ultimate versions of all-time favourites, and also introduces cherished dishes from countries around the world, providing a delicious recipe for every occasion. This isn't everyday cooking - this is about weekends, holidays, celebrations and occasions.

Whether you're home alone, or sharing the love with a big group of family or friends, there really is something for everyone. Celebrating the beauty of good food is at the heart of this book, and it's jam-packed with incredible photography. Written in Jamie's usual down-to-earth and easy-to-understand style, the methods are precise and have been tested to the hilt, so are guaranteed to work, but this time Jamie has turned the edit filter off, and shares extra hints, tips and ideas throughout to ensure you achieve the best possible results. This is about making food the very best it can be, and embracing the rituals of cooking.

Recipes include everything from mighty moussaka, delicate gyoza with crispy wings, steaming ramen and katsu curry to super eggs Benedict, scrumptious sticky toffee pudding and tutti frutti pear tarte tatin. Treat yourself, and your loved ones, with Jamie's Comfort Food.

ISBN:
9780718159535
9780718159535
Category:
TV / celebrity chef cookbooks
Format:
Hardback
Publication Date:
28-08-2014
Language:
English
Publisher:
Penguin Books Ltd
Country of origin:
United Kingdom
Pages:
408
Dimensions (mm):
253x196x37mm
Weight:
1.4kg
 
Jamie Oliver

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to the River Café, where he was famously spotted by a television production company.

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.

He writes for publications in the UK and around the world, including his own Jamie Magazine. Jamie lives in London and Essex with his wife Jools and their children.

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Customer Reviews

Average Rating

4 / 5 (5 Ratings)
5 stars (3)
4 stars (6)
3 stars (3)
2 stars (0)
1 stars (0)
  • YUM!

    by on

    This cookbook is so indulgent and amazing I can forgive Jamie’s skivvy (it also helps that the cover slip comes off).
    You’ve got 100 recipes (with I'm pretty sure images of each) of everything from your basic pasta dough to beef wellington and lobster mac ‘n’ cheese. This is hearty, home cooking at its best and is sure to please anyone.
    A special mention needs to be made to the sticky date pudding, a family’s favourite. This is sure to be the next edition to my cookbook shelf!

  • Yummo!

    by on

    Love this book and so does my husband! We're cooking our way through it! So far everything has been delicious!

  • Delicious Delights from Jamie Oliver

    by on

    I was so excited when my eyes pored over Jamie Oliver’s newie ‘Jamie’s Comfort Food’ – a little too excited that I might have had a mini foodgasm. I’m salivating at the thought of cooking up these recipes as all my favourites seem to be in here. From pastas to burgers to meatballs to chicken kiev to katsu curry to pavlova, EVERYTHING I love is in this book!!!

    This time around, Jamie has thoughtfully included a nutritional index so I can see exactly what my taste buds may not be able to.

    I think I will celebrate the purchase of this book by making the perfect Bellini (page 198)

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