Jamie’s Kitchen is a book about technique. Instead of the traditional division of chapters, that would see the different food groups separated, in Jamie’s Kitchen Jamie Oliver has split the chapters into cooking techniques.
A great guide for any budding chef, Jamie’s Kitchen includes chapters such as cooking without heat (using the acidic qualities of vinegar or citrus fruit to partially cook the meat or fish), poaching and boiling, frying, roasting and baking. Every chapter has a comprehensive summary explaining the concept behind the method.
The book is peppered with tips on kitchen procedures such as grating and peeling, segmenting citrus fruit, blanching tomatoes, slicing herbs and leaves and boning a chook. These skills are all carefully explained and accompanied by a step by step pictorial guide.
Jamie’s light, fresh and colourful food is well represented in this book. Some of our favourite recipes include the Chinese chicken parcels and the pan-roasted shoulder of lamb with butternut pumpkins.
Title: Jamie’s Kitchen
Author: Jamie Oliver
Hardback , 336 pages
Published 1 November 2002