JAMIE OLIVER a inceput sa gateasca la varsta de 8 ani, in localul parintilor lui, The Cricketers, din Clavering, Essex, si a lucrat cu unii dintre cei mai renumiti maestri culinari din lume. in prezent conduce localul Fifteen, unul dintre cele mai bune restaurante din Londra, prezentat si in serialul de televiziune Jamie's Kitchen de pe Channel Four.
Jamie scrie pentru revista Delicious din Marea Britanie si Australia, are o rubrica saptamanala in News of the World si publica articole in lumea intreaga.
A infiintat si se ocupa in continuare de fundatia Fifteen, care ofera instruire tinerilor cu dezavantaje. in 2005 a inceput o campanie pentru imbunatatirea calitatii meselor de la scolile din Marea Britanie.
This book offers 222 recipes that are quick, appetizing, and delicious - yet at the same time easy - for food lovers with little experience, all designed and tested by Academia Barilla chefs. Minimum effort and maximum flavour: you will enjoy cooking using fresh and flavourful foods right out of the Italian tradition. From appetizers to first course dishes, from main course dishes to original proposals for tempting menus, all using simple and genuine ingredients that contribute to the creation of rich and diverse meals. Collaboration with Academia Barilla - ever committed to the promotion and protection of Italian cuisine throughout the world - represents a sure mark of quality. Guidelines for each recipe are clearly illustrated with step-by-step instructions.
Indonesian Food' is the most comprehensive account of this ancient, exotic and varied cuisine ever published. Sri Owen, the world's leading authority, provides over 100 mouthwatering recipes, from staples and basics to food for festivals and special occasions. All recipes have fascinating introductions which place them in their regional and cultural settings and are easy to follow. The book is split into two parts - in part one a series of introductory chapters examine the role of food in Sri's life, in Indonesian culture and society, with recipes to accompany. Part two explains the essential ingredients and techniques of Indonesian cookery, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched, and complemented by the superb photography of Gus Filgate, this book captures all aspects of this diverse culinary culture. Sri's 'Indonesian food' has just won best Asian cookbook in the UK at the Gourmand Food Awards