Description

Jamie Does…is Jamie’s personal celebration of amazing food from six very different countries. Each series focuses on a different city or region – Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Jamie says: ‘The food I’ve embraced on each trip is a mixture of what you could call the cliched star dishes – the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad – and the recipes that I’ve been inspired to make after walking through the markets and soaking up the vibes of each place. What you’ll find in this book is fun, optimistic, escapist food you can actually cook and enjoy in your own home.’The country sections begin with some information about the country and Jamie Oliver’s personal experience of it. Each recipe is set out with an introduction to the dish, giving a background on the ingredients used or suggestions of how to change it to suit tastes or products available.The recipes are for a variety of dishes including meat, fish, and those that are suitable for vegetarians (or meals that can be made vegetarian-friendly), snacks and deserts. Each chapter finishes with an “Essential Ingredients” section which gives an interesting look at common ingredients that are used in each countries cuisine.Morocco: The First Series of MarrakechThe programme shows Jamie exploring the food markets of Marrakesh and discovering a variety of little known spices. There are a mix of meat and fish dishes, including a beef tagine and “Moroccan Fish and Chips”, alongside some delicate pastry parcels and beautiful looking deserts.01. Roasted lamb shoulder with carrots and pomegranate.02. “Snake” pie fillings, ice cream and orange jelly.03. Chicken legs with garlic and fennel garnished with couscous04. Beef stew with pumpkin garnished with couscous05. Baked sea fish.Spain: The Second Series of AndalusiaThe Spanish section of the book includes recipes such as a chorizo salad, “My Favourite Paella,” and fish baked in salt, as well as a section on tapas.01. Tapas: Salad with Spicy Fried sausage02. Pork chops03. Gazpacho04. Hangover Breakfast05. Fish baked in saltSweden: The Third Series of StockholmIn the introduction Jamie describes being won over by the cuisine in Sweden, particular the fresh fish he uses in Stockholm. Alongside fish recipes are those for meatballs, wild mushrooms and a berry tart.01. Gravlax-(salmon)02. Roasted chanterelles in cream03. Blueberry Scones04. Fish, on “royal”Italy: The Fourth Series of VeniceHaving already written a cookbook purely on the food of Italy, this section focuses on Venice in particular. Recipes include a variety of risottos, a fish stew, spaghetti and a delicious looking tiramisu.01.Spagetti with clams02.Tri risotto03.Karpachcho Beef04.Kokteyl “Nini Bellini”05.Klassichesky soup minestrone06.Shokoladny tiramisuFrance: The Fifth Series – The French PyreneesAlready well known for its food, French steak and duck recipes are described alongside lighter dishes such as salads and savoury crepes. There are a few deserts including a tarte tatin and a prune and armagnac ice cream. The essential ingredients section of the chapter shows artisan bread and cheese.01.Tart Tatin (French apple tart)02.Omlet with truffles03.Goryachy rustic salad with blue cheese04.Utka “confit”05.TerrinGreece: The Sixth Series of AthensAs Jamie describes in the introduction to this chapter, the Mediterranean diet is “one of the healthiest, most balanced diets in the world.” The recipes do include a variety of dishes, including salads, kebabs, stuffed vegetables, seafood and a “Sweet and Lovely Honey and Pistachio Cake.”01.Kebab02.Medovo-pistachio cake03.Grechesky salad04. Aegean kakaviya (ear in Greek)05.Tunets on the latticeAVI |English | 47 min x 6 | 624×336 | XviD | 25fps 1003kbps | MP3 128kbps