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Jamie Oliver’s Great Britain: 130 of My Favorite Recipes from Comfort Food to New Classics – Blog Tour, Book Review and Giveaway

About the Book:

Hardcover: 416 pages
Publisher: Hyperion (October 2, 2012)
Full-color photos throughout | $35.00 US
“British history of invasion, exploration, colonization and immigration has shaped the nation, and the evidence is on every plate….
British food has never been more ready, or able, to impress.”
—Jamie Oliver
2012 is Great … for Britain, with the Queen’s Diamond Jubilee, the Olympics, the Paralympics, and now, a mouthwatering new cookbook from always-food-revolutionary chef, Jamie Oliver.
Having grown up in his parents’ gastropub, Jamie Oliver has always had a special place in his heart for British cooking. And in recent years, there’s been an exciting revolution in the British food world in general. Chefs, producers, and artisans are retracing old recipes, rediscovering beautiful ingredients, and focusing on simplicity and quality. Jamie celebrates the best of the old and new (including classic British immigrant food) in his first cookbook focused on home.
Here are over 130 delicious recipes for you to cook at home, ranging from salads—Heavenly Salmon and Epic Roast Chicken; to puddings—Rhubarb and Rice Pudding and Citrus Cheesecake Pots; to Sunday lunch—Guinness Lamb Shanks and Roast Quail Skewers; to new British classics—Jerk-Dressed Bristol Pork and Roasted Veg Vindaloo; and, of course, the crumbliest scones. For Jamie, the heart and soul of real British cooking is food that makes you happy and puts a smile on your face. And that’s what he wants to share with you: the real essence of British food, done properly.


About the Author:

JAMIE OLIVER began cooking at his parents’ pub at age eight; his television and publishing career began in 1999 with the Naked Chef book and television series. Since then, he has transformed school lunches in the UK and revolutionized home cooking around the globe. His U.S. charity, The Jamie Oliver Food Foundation, seeks to combat the obesity crisis by improving school food and keep cooking skills alive by providing practical resources and education about health and nutrition. Jamie is a frequent guest on the Today show, Good Morning AmericaThe Oprah Winfrey Show, and The Late Show with David Letterman. His food shows air on the Cooking Channel and his campaign series, Jamie Oliver’s Food Revolution, broadcast by ABC, won an Emmy for Outstanding Reality Program.
He lives in London and Essex with his wife, Jools, and their children.
For more information on Jamie Oliver please visit http://www.jamieoliver.com.

My Opinion:

I do love a good cookbook. I read them much like a read a novel. There is much to be learned within the covers of cookbooks – even if I never use a recipe I pick up tips and tricks and taste combinations I might never have thought of. Some of my favorite dinners have come out reading different recipes and combining pieces of them to come up with a whole. I am a collector of cookbooks and my shelves hold one more now.

Jamie Oliver’s Great Britain is a beautiful cookbook full of stunning photography. Being a visual person I adore such books. They don’t make for better recipes but they do make for more enjoyable paging. It is also helpful to a cook, in my opinion, to have a photo of the finished dish. At least for this cook. Photos, alas, are expensive and many great cookbooks don’t have many but Mr. Oliver is a famous chef and his cookbook is crammed with photographs that make you drool. I was a happy woman making my way through the book. A very happy woman.

As to the recipes? They are pretty straightforward but this is not a cookbook for a beginner. It is a book for someone who has a bit of a clue as to what goes on in a kitchen. With instructions that include using a “knob” of butter and a “lug” of olive oil and cooking something until it is done you can certainly see that a certain knowledge would be required. But for a cook comfortable in the kitchen, for a cook that is looking to prepared simple, yet not so basic good English food this is a keeper of a cookbook. It is a collector’s cookbook for sure and I am thrilled to be adding to my shelves. There are many recipes that I will try and play with as time goes on. From the simple like the Fresh Tomato Soup I show you here to the Honey Roasted Lemon Rabbit that I will try as soon as I get another rabbit in my hands.

If you are a cookbook lover, if you love watching Jamie Oliver on the TV (and I must admit that I have not seen his show – the horror!), if you have someone that loves cookbooks – this is a great book to buy as a gift or to grace your collection.

A Recipe:


As I looked through this beautifully photographed book I saw several recipes that I wanted to try but when I came upon the Fresh Tomato Soup I knew I had found my test recipe. It had nothing to do with the 15 boxes of tomatoes in my basement. I knew it would be delicious!

For the Soup:

1 large carrot, peeled and quartered
3 cloves garlic, peeled
4 1/2 lbs large, ripe tomatoes
a few sprigs of fresh basil
sea salt and ground pepper
white wine vinegar (I used rice wine vinegar ’cause that’s what I had)
5 – 6 tablespoons light cream (I used goat’s milk)

For the Cheesy Soldiers:

a loaf of crusty bread (I had some Italian in the freezer that I had made)
a few sprigs of fresh thyme (I used dried)
1 oz freshly grated cheddar cheese (erm, I went a little cheese happy)
Worcestershire sauce
olive oil

Preheat the oven to 350°


Put the carrot, garlic, tomatoes and most of the basil (reserve a few smaller leaves for garnishing later) into a blender and blitz up until smooth – you may need to do this in two batches. (TWO?! How big are the blenders in England?! I needed to do this in several batches.)


Pour into a large saucepan, season well, then leave on medium low heat for about 20 minutes to tick away and thicken up. Stir occasionally.


While that is happening cut the crusty bread into finger size soldiers (roughly 4″ in length and 1/3″ thick). Spread these around a large baking sheet and scatter over a few bruised and twisted thyme sprigs. Sprinkle the cheese all over, then add a few good swigs of Worcestershire sauce. Drizzle over a lug of olive oil, toss and cook in the oven for around 10 – 15 minutes


or until the bread is crisp and golden and the cheese has melted all over it.


Meanwhile, bring the soup to a boil, have a taste and adjust the seasoning to perfection with a pinch of salt and pepper and a drizzle of white wine vinegar. Stir in half of the light cream and serve as is – semi-smooth – or blend one last time for a silky smooth soup. ( I served as is being a lazy soul.)


The soup was DELICIOUS! It was unbelievable fresh tasting and we gobbled it up! The recipe suggests using the ripest tomatoes you can find – overripe even. The cheesy soldiers were a perfect accompaniment. There were leftovers and it tasted even better the second day. I played around a little and on the next night I took some albacore tuna and lightly breaded it in panko and fried them ’til they were just golden. They were still pink in the middle.  I made a balsamic reduction to drizzle on top…


I put the crispy tuna in the soup with the balsamic syrup drizzled on top and it was heaven in a bowl. To keep with the cheesy theme I made baking powder biscuits with cheddar in them


They were delicious with the soup.
This recipe is so simple, yet brings out the best in the tomatoes I know I will be using it over and over again come next year’s harvest.

You can see the Tour Schedule HERE

You can purchase Jamie Oliver’s Great Britain on Amazon.com

The Giveaway:

One lucky reader will win a copy of Jamie Oliver’s Great Britain! How do you win? It’s easy! Just hop on the Rafflecopter. Good luck everyone!

a Rafflecopter giveaway


Disclosure:  I received a copy of Jamie Oliver’s Great Britain from TLC Book Tours gratis. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free book. I received no monetary compensation for this post.

32 thoughts on “Jamie Oliver’s Great Britain: 130 of My Favorite Recipes from Comfort Food to New Classics – Blog Tour, Book Review and Giveaway

  1. Mystica

    Sticky treacle tart, steak and kidney pie, pork pie, welsh rarebit (is that English???) apple fool, what else can I think of. Ate all this on my last visit to England about 10 years ago! loved the food. Almost forgot the best Balti food in the world.

    Reply
  2. Dina

    I don’t have much of an opinion about British food and have not cooked any – but would love to change that! The tomato soup looks delicious. And those biscuits…. yum!

    Reply
  3. LisaMM

    OH, I love a beautiful cookbook with lots of photographs!! Sounds great. This soup looks delicious and easy. I have one question- in the ingredient list for the soup you list olive oil but I don’t see where you used it (on the bread, yes. on the soup, no). Did you use it for the soup??

    Reply
  4. Jeanne M

    Several months ago I borrowed a cookbook from a friend of Jamie’s recipes and had the opportunity to try some and they were delicious! I loved the “healthy” approach to his recipes!

    The soup you made sounds easy to make and something I know my family would enjoy! Soup is one of our favorites for the fall and winter season and I always make a double batch and freeze half! One winter when we had a power outage soup I had frozen saved the day!

    My husband and I were lucky enough to visit England 12 years ago and our favorite meals we’re at the pubs! Nothing fancy just a plain great “homemade” taste that made us feel right at home! I’d love to win a copy of Jamie’s book!

    Reply
  5. Jeanne M

    My husband and I were lucky enough to travel to England 12 years ago when I earned a trip there from where I work.

    We found some great small local pubs not only in London but when we traveled outside the city and loved the food! We’re basically “country folk” so one of our favorite lunches was the homemade soup that was offered at lunchtime!

    The soup from Jamie’s recipe sounded wonderful! Since we live in New England every fall I always make soup and freeze it for those cold fall and winter days ahead.

    Thanks for the chance to win a copy of Jamie’s cookbook!

    Reply
  6. Colleen Turner

    I actually love a lot of British food. My family is Scottish and when I got the opportunity to visit Scotland and stay with some relatives I just ate up everything they put in front of me! The sausages, haggis, smooshed peas…so good! The soups were also thick and delicious and it is probably a good thing I DON’T live there because I think I would be 20pounds heavier :)!

    candc320@gmail.com

    Reply
  7. fredamans

    Being of British heritage, I grew up on bangers and mash, yorkshire puddings and things of that nature. I love it, and would love to cook more of it myself.

    Reply
  8. Na

    I like trying all kinds of food and definitely want t try more British cuisine. It’ll help when I get to travel there one day! I’m familiar with Jamie’s foods. I’ve seen some of his recipes made on tv and it looks delicious.

    Reply
  9. Carl

    There are some classic British dishes that everyone loves, also a lot of traditional British food can be improved nowadays with the wider availability of fresh foods and the improvement in cooking technology.

    Reply
  10. holdenj

    I think British food has gotten a bad rap over the years. I think Yorkshire pudding with a beef roast is quite an accomplishment-we’ve done it for Christmas a couple times.
    JHolden955(at)gmail(dot)com

    Reply
  11. Peppermint Ph.D.

    I love the freshness of it…and the simplicity. Even though I agree that Oliver’s cookbook is probably not for a beginner, I think that there are recipes here that a starter cook who is truly interested in learning about food (and not just following a recipe) would enjoy…the entire salad section, for example, encourages the cook to use what’s in season and to match the ingredients to his/her palate. No need to enter me in the giveaway; I have this cookbook already :)

    Reply
  12. Suko

    I am a big fan of Jamie O. He elevates British cooking into an art, and his friendly, easygoing style is brilliant (as the Brits say). I’d love to have this cookbook by the Naked Chef. :)

    Reply
  13. CallMeKayla

    My grandma (who came over from England about 35 years ago) makes the best puddings that her mum used to teach her how to do. I haven’t tried many of her other things though as I do not see her much anymore.

    kaylajohnson3969 @ sbcglobal (dot) net

    Reply
  14. Anonymous

    Unfairly maligned for way too long. Possibly people confused what was served in restaurants and take aways with what was prepared in the home and regional specialities. The names of some dishes are a hoot to North Americans: spotted dick, bangers and mash. Others are just downright cute: roly poly pudding, toad-in-the-hole, bubble and squeak. Loved the breakfast of baked beans on toast!

    maynekitty [at] live [dot] com

    Reply
  15. Di

    Bristish fare doesn’t have a great reputation, but I’ve had some fabulous food when I visited. Their desserts with fresh creams are particularly scrumptious. Love Jaime’s cooking ideas – watched his show when he tried to help American schools serve better food.
    sallans d at yahoo dot com

    Reply

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