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. Los platos son sencillos y rápidos, con ingredientes bastante fáciles de adquirir aunque algunos no sean los que uso habitualmente, algo normal al ser el autor un cocinero británico. Pero eso es lo bueno del libro, que ofrece platos rápidos y fáciles de realizar, pero que se salen de lo habitual en mi cocina. There's an abundance of inspiration for meat eaters and vegetarians alike . . . with mouthwatering results Daily Mirror

This is one terrific looking cookbook. The pictures of the recipes look fantastic, almost too pretty to eat. The recipes look like masterpieces that took hours to create but if you read the directions, most of them took under an hour to prepare. Jamie wants to make cooking easy, practical, and tasty. Once hot, put a little drizzle of olive oil into the pan with the spring onions, spinach, chopped salmon and lemon zest. Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta – about 250ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, then season to perfection. Delicately tear over the remaining salmon, and finish with a kiss of extra virgin olive oil, if you like. 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).Each recipe is clear with the title with the key ingredients underneath and pictures to the left, the type of ‘vessel’ required, the time, number of servings, detailed list of ingredients + the method. Any potential tweaks follow, plus the nutritional information. I've been curious if the criticisms fit, some say a few of the ingredients might be harder to find in small towns like the indian stuff or the pre-made puff pastry; as well as the fact that many of the recipes just seemed to need a few extra ingredients to really be a 'great dish', and that limitation is a huge flaw. Bei den Nudelgerichten benützt er oft frische Lasagneblätter, die in Form geschnitten werden. Die Idee finde ich gut, aber bei uns in der Region gibt es sowas nicht zu kaufen. Da müsste man sich mit selber gemachtem Nudelteig helfen. 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 washing up) and offering maximum convenience.

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. The recipes have lovely photographs and each one has a row of photos of the 6 to 8 ingredients. Very nice. This cookbook is full of weird shortcuts and weird assumptions and bland, weird recipes. I read the whole thing in mounting horror. 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. 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.

From the book: One: Simple One-Pan Wonders

I must confess that in my limited free time I watch cooking shows for inspiration and shortly thereafter find myself in the kitchen trying my best to create picture worthy flavor filled meals.

Jamie Oliver brings a few simple ingredients together and makes them sing in his new book, full of affordable one-pot dinners and desserts BBC Good FoodJedes 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.