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In his new book, “Jamie’s 30-Minute Meals”, Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you’d normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you’ll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, d
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original concept, great veg,
Jamie has a great way with salads, in particular. We’re delighted, because for too long our salads – even when jazzed up with nuts and/or dried fruits – have been boring, repetitive, and usually eaten up because they’re “healthy”.
So far, we’ve loved every single salad we’ve tried from this cookbook, such as the almond & carrot salad on the Rogan Josh page (a particular favorite), the ribboned cucumber salad (another favorite), the spinach, pine nut & cucumber salad, the beetroot & feta salad, the zucchini/courgette & mozzarella salad, and the kimchee slaw.
The majority of the main dishes are vegetarian, chicken or fish with a few more expensive cuts like steak but we wished he had offered more variations of ground lamb and ground beef. We like his chicken main dish recipes most, particularly the creamy mustard chicken, the killer jerk chicken and the easy oven chicken but not the piri piri chicken.
The book is much more usable now we’ve seen several of the TV episodes in each of which Jamie actually cooks – seemingly within 30 minutes of real time – everything from one chosen page of this book. The book is a series of 50 complete meals with specific step-by-step instructions on how to make it all happen at the same time.
Each meal is set out on one page, with the ingredients and instructions for everything needed: usually there’s a main dish and one or two side vegetables/salads plus a starch/carbohydrate like bread, potato or rice – and quite often even a clever “cheat’s” dessert. The instructions jump between the dishes, telling you what to start first, and exactly when during the half hour you should take each step – for all the dishes of that meal. The meals are not elegant or showy, but most could successfully be served to friends and/or (subject to the particular fads of your children) family.
Jamie is obviously faster than most but let’s say it would take 45 minutes for us ordinary mortals – still an impressive outcome. Most important of all, every dish has actually been test-cooked, which is not actually the norm – yes, indeed, we were shocked when we first learned that most cookbook recipes are not tested, although it certainly explained the high failure rate we have experienced over the years.
We are looking forward to catching all 20 of the episodes in series 1 and hope the others will be made into further series.
P.S. Yes, this early version of the book (ISBN 0718154770) was published in the UK and therefore has the European metric measurements. I understand a U.S. version will be published.
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|great addition to viewing the series,
Jamie brings such optimism to food preparation, it’s a joy to use his techniques and actually make healthy, tasty food. The book lays it out: prep, timing, serving displays: everything the shows reveal, but in a fashion new cooks can absorb at their pace.
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|FINALLY – Food I want to cook and eat,
I absolutely love this book. I was able to see a bunch of the episodes of the TV show on YouTube and wrote down every single detail of each episode but now I have the whole thing right in front of me!!! I ADORE cooking in metric units, I bought a small and very easy to use scale on amazon.com for around $12 a while back and I’m constantly converting all my stupid US measuring units to metric. Why on earth would anyone try baking with out actually weighing ingredients … I digress. The layout of each meal actually makes it easy to get the whole thing on the table in 30 minutes. I am an experienced cook with a good set of tools so I’m sure that helps as well but I’ve made the Steak Sarnie dinner and the Killer Jerk Chicken (my two favorites) several times and got them on the table in no time flat.
I did notice that one of the big differences between finding/sourcing ingredients here versus in the UK (or at Irish grocery stores that I am familiar with such as Superquin and the UK Marks & Spencer) is that packages are usually larger. You don’t often find a small 250 gram sack of rice – we are jumbo size! And whole tinned tomatoes (Jools Favorite Pasta) usually come in giant 32 oz cans rather than the smaller ones. Oh well. I make very good use of the bulk bins at Whole Foods. There are also some differences in the names of the cuts of beef and a few veggies – just goole it if you really get stuck and don’t know that aubergine and eggplant are the same thing. And Jamie’s readers also have ready access to Marks & Spencer which is a high-end grocery story that stocks TONS of excellent prepared ingredients that are only starting to become common over here. I haven’t seen cooked beets anywhere except for Whole Foods and that was a new product.
I’ve also gone back through some of Jamie’s other family-friendly food books (Food Revolution) and converted some of the Indian curries into 30 minute meals too. I love the method for cooking Jerk chicken – wizz the marinade in the blender while browning the skin on the stove in your non-stick skillet and then finish the whole thing off by baking it right in the sauce in the oven.
This is now one of my favorite books and you really can get stuff on the table in 30 minutes; this is not your Rachel Ray tasteless crap. And I also find that this is truely home-chef friendly. I have a few other nice Jamie books that I don’t think are as good for the average home chef.
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