this Is The Only Americanized Edition With More Than 120 Fuss-free Recipes That Jamie Has Adapted For American Home Kitchens With Easy-to-follow Techniques And Ingredients That Are Widely Available.

with Charming Finesse, 24-year-old British Chef And Bbc Television Cooking Show Host Oliver Argues A Convincing Case For Getting Naked In The Kitchen. His Home-cooking Philosophy Advocates Stripping Down Those [restaurant] Recipes To Something Quite Basic, And Adapting Them To What I Had In Cupboard, Pantry, Refrigerator Or Garden. The 120 Recipes Are Organized Into 12 Chapters--herbs And Spices, Soups, Salads And Dressings, Pasta, Seafood, Meats, Vegetables, Legumes, Risotto And Couscous, Bread, Desserts--with A Concluding Section On Stocks And Sauces. Oliver's Suggested List Of Ingredient Staples--english Mustard, Durum Semolina, Couscous, Sea Salt, Soy Sauce And Capers, Among Others--reflects Today's Global Pantry. His Culinary Approach Synthesizes Top-quality, Fresh Ingredients With Fundamental Culinary Concepts (e.g., Composed Salads, Soups From Stock) Upon Which Readers Can Build. Oliver Dispenses Helpful Tips And Advice With Boyish Enthusiasm: The Perfect Risotto Should Slowly Ooze Across The Plate--the Fact That It Isn't Moving Tells You That It's Too Dry. Yuck! Succinct, User-friendly Recipes Range From Traditional English Home-cooking Favorites, Like Pot-roasted Rabbit With Rosemary, Thyme, Sage And Lemon, To International Comfort Foods, Such As Fragrant Green Chicken Curry. A Stellar Pasta Chapter Showcases Photogenic Renditions Of Beet Tagliatelle With Pesto, Mussels And White Wine, And Ravioli Of Borage, Stinging Nettles, Marjoram And Fresh Ricotta. This Is Functional Home Cooking At Its Grooviest: Oliver Delivers A Hip Classic That Will Appeal To A New Generation Of Modern Epicureans Who Face The Challenge Of Cooking Within The Confines Of Tiny Urban Kitchens On Time-pressed Schedules. (oct.) Copyright 2000 Cahners Business Information.