Jamie's Italy

The unpretentious but passionate approach of the book, the travelogue feel, and the beautiful photography make this a pleasure to read as well as interesting from which to cook.

This cookbook contains over 120 recipes that range from all over Italy. Almost every dish has a paragraph or two preceding it to give the details of how or where Mr. Oliver stumbled across the regional gem, what the background of the recipe is or a helpful hint to make the dish a great success.

JAMIE'S ITALY gives great emphasis on the deceptively simple flavors of the food on offer. Recipes are not complex and respect for main ingredients means that the natural flavors are enhanced not overwhelmed.

The crostini toppings like prosciutto, figs and mint or squashed cannellini beans with garlic in the antipasti section required little effort for great taste.

A street food chapter has a wonderful section on pizzas with a less is more attitude to toppings and suggestions of some unfamiliar but tempting combinations.

For primi or first courses, soups are showcased. Many are chock full of vegetables, with pasta or beans as one of the ingredients.

The pasta area had a sparing selection that included the well known like pesto or lasagna and the less known like a sauce that incorporated sardines. An attempt of spaghetti con calamari or spaghetti with squid showed how fennel could bring much to the dish and was a hit with tasters. It was quick and delicious.

Risotto was put into perspective as fast food and preparations for salads, fish, and side dishes could also be prepared with mostly few ingredients and little fuss.

A bit more effort in general would be required for the desserts but again there were also the ingeniously easy but perfect ways to end a meal.

One should be warned that we are given a very honest portrayal of food and some may be uncomfortable or offended by photographs of a fresh slaughter and a partially butchered carcass in the Meat section. However, it seems in tone with the closer relationship many people in Italy have with their ingredients.

Having the book is a bit like having an easygoing friend at one’s elbow to charm with a traveler’s tale, encouraging us regarding unfamiliar flavors, and warning about possible dangers or errors that one may make in the cooking. A fun culinary journey.

January 2007