Jamie’s Italy
Jamie’s Italy by Jamie Oliver, published by Penguin Books in 2010, invites readers on a culinary journey through Italy, showcasing the rich flavors and classic dishes that define the country’s cuisine. This edition spans 319 pages and is presented in English. The book reflects Oliver’s deep passion for Italian food, developed during his time at the River Café, and captures the essence of Italy’s gastronomic heritage while introducing new ideas for home cooks.
Within these pages, readers will discover a diverse collection of Italian recipes that highlight magical ingredients and Mediterranean flavors. Jamie Oliver emphasizes the importance of regional cooking, offering insights into traditional dishes and innovative adaptations. The book covers various topics related to cooking methods, specific ingredients, and health-conscious choices, making it a valuable resource for anyone interested in Italian cuisine and cooking techniques.
Official synopsis Publisher
Explore Jamie’s Italy – travel on a culinary tour with Jamie Oliver
Ever since working at the River Café 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.
On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie Oliver’s inimitable way. From Parma ham to Parmesan, from Pannetone to Panzanella, Jamie’s Italy will transport you to Italy or at least bring Italy home to you.
‘Brilliant, fabulous. The best of Italian cooking … a truly inspirational Italian cookery course, teaching you everything from perfect pasta to sensational sea food’ Daily Mail
‘There is only one Jamie Oliver. Great to watch. Great to cook’ Delia Smith
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