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Opis: Sevenokas 2002, str. 256 + obwoluta stan bdb- (podniszczona lekko okładka) ISBN 978-1-86200-414-6 Jamie Oliver, the cheeky chappie in The Naked Chef, has grown up to become one of the world's favourite social revolutionaries. He began to spread his wings at Antonio Carluccio's restaurant in London's Covent Garden, where he met fellow chef and mentor Gennaro Contaldo. He developed a love of ingredients and learnt how to taste and source good food. At The River Cafe, where he was 'blown away by the sensational simplicity of the food', he was first filmed frying mushrooms as part of a day-in-the-life documentary. Since then, Jamie and his friends and family have appeared in the ground-breaking The Naked Chef series and numerous TV adverts. He has encouraged an international audience of fast-food fans to get cooking and has put the passion back into eating. His altruistic streak became clear when he launched London restaurant Fifteen with his own money, employing 15 kids with few job prospects, some living off the street. The project inspired a gripping TV series and was a triumph in social politics. He has gone on to create a revolution in school canteens in the UK, taking on the 'Turkey Twizzler' and changing British government policy. But where does his energy come from? What makes his marriage to 'the lovely Jools' work? How does he stop a small child's tantrum with the words, 'Want to cook?' What next for the culinary crusader who makes capitalism cool and can train kids the world has given up on to braise rabbit? From a Huckleberry Finn childhood in the Essex countryside to becoming the nation's most inspiring political figure, the story of Jamie Oliver is set against a backdrop of enormous social change and its course follows a culinary revolution. Speaking to those people at the very heart of this revolution, from chefs and food stars including Antony Worrall Thompson, Alice Waters, Ruth Rogers and Rose Gray of The River Cafe, and the Soil Association, as well as politicians and media commentators, biographer and food journalist Gilly Smith asks if it was Jamie who struck the match, or whether it was simply time to turn up the heat under a world finally ready to feed itself? Gilly Sinith is the author of NigeJIa Lawson: The Biography and three books on food including Mediterranean Heatth Diet and Australia: New Food From The New World. As a freelance journalist, she is a regular contributor to Junior magazine, and she has written for The Times, The Telegraph, Taste magazine and New Woman. She has a background in TV and radio. She lives in Brighton with her writer husband and her two daughters. This publication has been prepared without any involvement on the part of Jamie Oliver and his organisation Język angielski |
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