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Article: "Jamie At Home"
Author: Chris Sadler
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Copyright: 2008 Chris Sadler
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Jamie At Home

When someone sends me a cookbook to review I am usually very 
excited. For me books are oxygen, without them you just can't 
live. Food related books are somewhat different, I could LIVE 
without a cookbook but it just wouldn't be as much fun. Jamie 
At Home brings all that to a whole new level and if you too 
were staring at the 400+ page tome they sent me you would 
know exactly what I was typing about.

Jamie At Home isn't a cookbook so much as it a cooking and 
gardening extravaganza falling somewhere between a guide, a 
journal, an encyclopedia and a bible. Many cooks recommend 
that you keep a cooking journal so if you try something new 
you can take notes about what went in when or just remember 
what you did so you can make it again. This feels like Jamie 
has just copied out his own journal and it really has got to 
be the ultimate chef's journal because as a reference tool I 
can't see you needing too many others.

Like many people these days, Jamie Oliver has taken to 
growing his own produce. Fresh is terrific and green (in the 
environmental way) because just think of all the green house 
gases you are saving when you use vegies that never saw the 
inside of a gas guzzling vehicle let alone all of the 
pesticides you are avoiding! Environment aside, anyone who 
grows their own produce wants to be able to whip up dishes 
worthy of the love and attention you have lavished on your 
garden all year long. Jamie At Home helps you make the most 
of anything your garden grows.

Appropriately, since there is such an emphasis on the garden, 
the book is divided up into seasonal chapters with main 
ingredient subcategories, for example; Spring - Asparagus, 
Eggs, Lamb, Rhubarb; Summer - Barbecue, Cabbage Family, 
Carrots and Beets, Climbing Beans, Zucchini, Onions, Peas and 
Fava Beans, Pizza, Potatoes, Strawberries, Summer Salads, 
Tomatoes; Autumn - Chillies And Peppers, Feathered Game, 
Furred Game, Mushrooms, Orchard Fruit, Pickles; Winter - 
Leeks, Pastry, Squash, Winter Salads, Winter Veg; and then 
ends with the Useful Stuff category including My Favorite 
Seed And Plant Varieties, Where To Buy Them, Other Good 
Addresses And Websites.

This book has everything the gardening cook wants and needs 
and then some. One thing I particularly liked was the feel of 
the book, Jamie's voice really comes across just like on his 
show. The full colour pics of every recipe make it difficult 
to choose one, they all look good so you will just have to 
start in the spring and work your way through them all.

This spring asparagus recipe is from the book. Sorry I am not 
including the picture, you are just going to have to imagine 
how wonderful it looks! Enjoy!

Crispy Asparagus Soldiers With Soft-Boiled Eggs

You can serve this dish as a starter, for breakfast, as a 
snack for lunch, or (dare I say it!) as canapes (as I'm doing 
here in the picture) - I've simply upped the number of eggs). 
This is a great idea for serving at a party. Everyone gets a 
little stick of asparagus to dip into a soft boiled egg. It's 
like breakfast - bacon and eggs, but rather than toasted 
soldiers you get asparagus ones instead. A great combination.

Serves 4

12 medium asparagus stalks, woody ends removed
12 slices of thinly sliced pancetta or bacon
olive oil
4 large free-range or organic eggs
sea salt and freshly ground black pepper

Preheat the oven to 425 F. Wrap your asparagus stalks in the 
pancetta with the tips poking out, and place in a poasting 
pan or earthenware dish. Drizzle with a little olive oil and 
roast in the preheated oven for 10 minutes, until the 
pancetta is crispy and golden.

While the asparagus is cooking, you can get on with soft-
boiling your eggs. Carefully place them into lightly salted 
boiling water for 5 minutes, then drain, cut off the lids and 
put them in egg cups for individual servings, or into an egg 
carton if serving as nibbles at a party. Serve 3 asparagus 
soldiers each for dipping into your egg, with a good pinch of 
salt and pepper.

About the Author:
Chris Sadler is Owner and WebAdmin of The
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Jamie At Home

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