Pressestimmen
Der Robbie Williams der Kochtöpfe! ((Arno Makowsky, sueddeutsche.de))
Kurzbeschreibung
Jamies Amerika Für sein 10. Kochbuch hat sich Jamie Oliver auf einen Road Trip quer durch Amerika begeben.Für Jamie war klar: Dieses riesige Land hat viel mehr zu bieten als Fastfood und Mega-Portionen. Auf den Spuren des American way of cooking verließ er die Touristenpfade und tauchte ein in die vielseitige Welt der Einwanderer von New York City, den Sound von New Orleans und die einfache Lebensweise der Navajo in Arizona. Gefunden hat er eine Küche, die so vielfältig ist wie die Menschen und die Kulturen, die in den USA leben. In Jamies Amerika bringt er die echte amerikanische Küche zu uns mit stimmungsvollen Fotos und mehr als 100 authentischen Rezepten.
Über den Autor
Jamie Oliver startete 1998 seine phänomenale Karriere als jüngster TV-Koch der BBC mit der Koch-Kultserie "The Naked Chef". Die Briten sind hin und weg von seiner "nackten", das heißt einfachen und köstlichen neuen Küche. In Deutschland kocht er in jeder Ausgabe für die Leserinnen der Zeitschrift "Glamour".
Jamie Oliver im Interview:
Was gefällt Ihnen an deutscher Küche? What do you like about german cuisine?
I think german cuisine is a bit like british food in that people generally don’t think of it as a great cuisine, but Germany has a lot to offer and like Italy it has a lot of interesting regional variations.
Was ist das leckerste deutsche Gericht? What is the most tastiest german dish you know?
Well, german immigrants to America gave us the Burger, of course, and if you make a good burger then that’s really delicious. I’m not talking about the fast food stuff – I mean the real burgers, freshly made.
Wie isst der deutsche Esser? – kochen Sie für Deutsche anders als für Engländer, Franzosen, etc.? Do you cook different for german guests? Are they different from british or french guests?
I think if you cook good food then it doesn’t really matter where people are from. At the G20 Dinner, we had clean plates from most of the world leaders and their partners, including your lovely Chancellor Merkel.
Was raten Sie deutschen Essern? What would you recommend to german foodies?
That’s such a big question. Do you mean from german cuisine or generally? I think any foodies of any nationality should try to experience lots of different foods from all over the world, and try to stay away from the tourist areas – the best food is off the beaten track and away from where everyone goes.
Können deutsche Esser etwas von englischen Essern lernen? What can german foodies learn from the british foodies?
I think we can all learn from each other. The british are great at embracing new types of food but I know that many german foodies do that too. I suppose one thing that we could all learn is that recipes are there to be changed – you can always just follow the recipe in a book but often it’s more fun to add your own little twists and see where it leads you.
Was macht Ihnen am meisten Spaß am Bücher schreiben? What do you like most about writing books?
I generally like the whole process. I get involved in everything from the type of paper to the pictures to the number of pages, everything. I love seeing it all come together and it’s a good day when it all finally goes to the printers and you have to wait for the finished thing to come back. It’s like waiting for a new baby.
Welche Tipps würden Sie anderen Autoren geben? Do have some tips for other authors?
I wouldn’t be so presumptuous as to think that anyone would be interested in tips from me. You have some great chefs and cooks in germany who write books. They don’t need my help.
Kochen Sie auch aus Ihren Büchern? Do look up and cook recipes from your own books?
Yes, I do. When I’m starting out on a book, I’ll usually be cooking lots of new stuff but when I’m not working on a new book, I’ll often fall back on maybe a stew from Ministry of Food or one of the recipes in the Italy Book. But like I said earlier, I’d probably add little twists to it, just to take the recipe forward a bit.
Was ist für Sie „Das perfekte Dinner“? What would be the perfect dinner for you?
Food wise? It changes all the time. It changes with the seasons. At the moment it’s all about the autumn food from the garden – squashes, apples, mushrooms, the last of the carrots. In a month’s time, I’ll be on to something else.
Ein Lieblingsbuch, das nichts mit Kochen zu tun hat? Do you have a favourite book which is not dealing with cooking?
I don’t really read anything apart from cookery books because I’m dyslexic and I find that I can’t usually get past ten pages. Sorry.
Jamie Oliver im Interview:
Was gefällt Ihnen an deutscher Küche? What do you like about german cuisine?
I think german cuisine is a bit like british food in that people generally don’t think of it as a great cuisine, but Germany has a lot to offer and like Italy it has a lot of interesting regional variations.
Was ist das leckerste deutsche Gericht? What is the most tastiest german dish you know?
Well, german immigrants to America gave us the Burger, of course, and if you make a good burger then that’s really delicious. I’m not talking about the fast food stuff – I mean the real burgers, freshly made.
Wie isst der deutsche Esser? – kochen Sie für Deutsche anders als für Engländer, Franzosen, etc.? Do you cook different for german guests? Are they different from british or french guests?
I think if you cook good food then it doesn’t really matter where people are from. At the G20 Dinner, we had clean plates from most of the world leaders and their partners, including your lovely Chancellor Merkel.
Was raten Sie deutschen Essern? What would you recommend to german foodies?
That’s such a big question. Do you mean from german cuisine or generally? I think any foodies of any nationality should try to experience lots of different foods from all over the world, and try to stay away from the tourist areas – the best food is off the beaten track and away from where everyone goes.
Können deutsche Esser etwas von englischen Essern lernen? What can german foodies learn from the british foodies?
I think we can all learn from each other. The british are great at embracing new types of food but I know that many german foodies do that too. I suppose one thing that we could all learn is that recipes are there to be changed – you can always just follow the recipe in a book but often it’s more fun to add your own little twists and see where it leads you.
Was macht Ihnen am meisten Spaß am Bücher schreiben? What do you like most about writing books?
I generally like the whole process. I get involved in everything from the type of paper to the pictures to the number of pages, everything. I love seeing it all come together and it’s a good day when it all finally goes to the printers and you have to wait for the finished thing to come back. It’s like waiting for a new baby.
Welche Tipps würden Sie anderen Autoren geben? Do have some tips for other authors?
I wouldn’t be so presumptuous as to think that anyone would be interested in tips from me. You have some great chefs and cooks in germany who write books. They don’t need my help.
Kochen Sie auch aus Ihren Büchern? Do look up and cook recipes from your own books?
Yes, I do. When I’m starting out on a book, I’ll usually be cooking lots of new stuff but when I’m not working on a new book, I’ll often fall back on maybe a stew from Ministry of Food or one of the recipes in the Italy Book. But like I said earlier, I’d probably add little twists to it, just to take the recipe forward a bit.
Was ist für Sie „Das perfekte Dinner“? What would be the perfect dinner for you?
Food wise? It changes all the time. It changes with the seasons. At the moment it’s all about the autumn food from the garden – squashes, apples, mushrooms, the last of the carrots. In a month’s time, I’ll be on to something else.
Ein Lieblingsbuch, das nichts mit Kochen zu tun hat? Do you have a favourite book which is not dealing with cooking?
I don’t really read anything apart from cookery books because I’m dyslexic and I find that I can’t usually get past ten pages. Sorry.
