One: Simple One-Pan Wonders

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This cookbook is full of weird shortcuts and weird assumptions and bland, weird recipes. I read the whole thing in mounting horror. La forma de hacer la pasta, a la sartén, me ha parecido muy original, y no se me había ocurrido usar placas de lasaña con cortes diferentes.

Se trata de un libro de cocina muy intuitivo y visual, con la receta en la página izquierda y su correspondiente foto en la derecha. La receta en sí es también muy fácil de visualizar. Tenemos la lista de ingredientes, con foto y en horizontal, en el borde izquierdo de la página, y también escrita en el cuerpo de la receta. Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content for jamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms. Jedes Gericht wird auf einer Doppelseite präsentiert und die Hauptzutaten sind auf der linken Seite bildlich dargestellt. So kann man schon beim schnellen Durchblättern sehen, was benötigt wird und vergleichen mit dem, was man vorrätig hat. Das gefällt mir gut.In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What’s better: each recipe has just eight ingredients or fewer, meaning minimal prep (and cleaning up) and offering maximum convenience. ONE is the ultimate solutions cookbook, to sit perfectly alongside 5 Ingredients and 15-Minute Meals. Weird assumptions: There's no localization for this cookbook beyond converting the recipes into imperial measurement. Many recipes rely on electric kettle use, and while I have one, most Americans do not. Multiple recipes call for things that either aren't commonly sold in the U.S. or things so vaguely described ("ready to serve mixed grain blend?") I wouldn't know what to buy. There is a recipe for a Shrimp Pancake, which must be a British thing because - really? There is also a recipe for Squodgy Croissant Loaf. I looked up the word "squodgy" and it doesn't seem to exist. I did find the word "squidgy", but not "squodgy". There's an abundance of inspiration for meat eaters and vegetarians alike . . . with mouthwatering results Daily Mirror

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content forjamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms. No esperaba que hubiera postres, pero lo agradezco. Son sencillos de preparar y tienen una pinta estupenda. All recipes have about 8-9 ingredients listed. Nice in theory (and looks nice visually in layout), but I found that many of the recipes I cooked could have used a few more ingredients without complicating the grocery list. Also, I wasn’t a fan of occasionally coming across additional ingredients in the instruction paragraphs that weren’t included in the ingredient list (and I mean, it was more than the usual salt and pepper ingredients). Weird shortcuts: Why does every recipe in the pasta chapter call for you to hand-cut fresh lasagna sheets into various shapes? That is fully not a shortcut, not when fresh pasta is already sold in a variety of pre-existing shapes. Why is there such a heavy reliance on jarred/premade foods?Es mi primer libro de cocina del autor, pero ya había probado algunas recetas de las que hace en sus programas. Es más fácil seguirlas en este libro que en la libreta donde anoto las recetas de la tele. Never ever a fan of Ramsay, but he will always do overkill with 2x to 3x the ingredients for a typical dish, which has a place if it's not a chef who's into his ego to be 'overly original', or some usually terrible Fusion food clash of flavours. In 2001 Jamie left the Naked Chef behind when he set up his first Fifteen restaurant in London, which marked the start of a 15-year journey training disengaged young people for careers in the catering industry. A few years later, he led the call for improved school dinners in the UK, resulting in huge - and lasting - change to the entire school food system. Since then, Jamie's national and international campaigns have continued to revolutionize the way people feed themselves and their families, and to galvanize governments and industry alike to help drive positive change in food education and public health. All of his commercial activities strive to promote and define new best-practice standards.