Jamie's Italy is a result of that journey - and it's a land of plenty. With more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, and structured like a traditional trattoria menu, Jamie's Italy takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard 'lemons and olives' version of Italian cooking, it is a cookbook by the people for the people. From Sicily to Tuscany, it's about the local fishermen, family bakers and, of course, the 'Mamas', sharing their recipes and the tips that have gone into their cooking for generations. But it's not only mouth-watering food that Jamie brings back home: it's also the spirit that makes cooking and eating absolutely central to family life whichever part of Italy you're in. Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you'll find the authentic flavour of Italy and the people who live there. If you love quality food prepared with genuine passion - you'll never want to leave Jamie's Italy.
Accolades
Shortlisted for British Book Awards: Book of the Year 2006.
Sample Recipe (pictured)
Insalata Caprese - Salad from Capri
I was debating whether or not this recipe should go into the book, as there's probably a Caprese salad in every Italian cookbook around. However, they never seem to be done in the way that I like to make mine, because they're usually made with perfectly sliced mozzarella and tomato.So I wanted to do my take on this brilliant combination. The mozzarella is torn and the whole thing is more rustic, plus the dressing is made in a different way. It tastes absolutely delicious and has got to be one of the simplest salads you can do - it looks great served on a large platter. Just don't forget that this salad obviously originates from the island of Capri, where they have great weather and the tomatoes and basil are absolutely fantastic, so try to get hold of the best ingredients you can.
Serves 4
4 x 150g balls of buffalo mozzarella
2 handfuls of good mixed ripe tomatoes, of different shapes and sizes
the white of 1 spring onion, very finely sliced
extra virgin olive oil
good-quality herb vinegar
for the dressing:
a big handful of fresh basil leaves
sea salt and freshly ground black pepper
extra virgin olive oil
First make your dressing. Keeping a few leaves aside for later, roughly chop the basil and pound with a good pinch of salt in a pestle and mortar. Add a splash of oil and stir it in to make a lovely smashed basil dressing.
Carefully tear the mozzarella onto a large serving plate. Chop the tomatoes roughly into chunks and dress in a bowl with the spring onion, some olive oil, a little herb vinegar and some salt and pepper. Place the tomatoes in and around the mozzarella and drizzle the basil sauce over the top. Sprinkle with the reserved basil leaves and serve.
Author Biography
Jamie Oliver started cooking at his parent's pub The Cricketers in Essex. He has worked with some of the world's top chefs and now runs his own restaurant, Fifteen, in East London. In 2004, he launched the Feed Me Better campaign to improve school dinners which has since started a revolution in schools across the UK. He lives in London with his wife, Jools, and their daughters, Poppy and Daisy.
