Welcome
The new issue of Jamie Magazine celebrates the best of the USA!
We look behind the scenes of filming of Jamie's recent TV series
and discover him connecting with his inner cowboy in the wilds of
Wyoming. We also round-up all the recipes created for the series
that didn't make the final cut – great dishes like Navajo pizza and
avocado ice cream. Then there are recipes from legendary
Californian chef Alice Waters, a hard-hitting exposé of the US food
industry from Eric Schlosser, and Morgan Spurlock raises a glass
of Duff to everyone's favourite gourmand, Homer Simpson.
All this, plus 185 easy-to-replicate recipes – including one a day in
our popular pull-out section – makes Jamie your one-stop-shop for
American pies. And puddings. And cocktails. And burgers...
Issue six, on sale from 8 October. Click here to subscribe.
Exclusive offer!
New subscribers to Jamie Magazine will receive a FREE copy of Jamie's latest book, worth £26. Jamie's America is packed with recipes from his US travels, is a great addition to your collection and also makes a brilliant present. Simply click here and enter the code JAM2. (Offer is open to UK residents, until 25 Nov 2009.)Exclusive to the web
- Check out Ginny Rolfe's beautiful raspberry feature in issue 5 of Jamie Magazine for a raspberry chocolate tart and the most delicious raspberry ripple ice cream. As a special treat for web visitors, the only place you'll find the recipe for her luscious trifle is here.
- We've got a great feature on pickles in issue 5 of the magazine. In addition, here is a recipe for easy pickles, perfect with a pre-dinner drink.
- Get the contact details for the bakers featured in issue 4 here.
- From issue 4: The only place you'll find theentrée, main and pudding that Jamie cooked for world leaders at the G20 summit in April is issue 4 of Jamie Magazine. However, as a special treat for web readers, you can find the recipe for the really wild garlic soda bread served on the night here.
- From issue 4: Alastair Little visited Plachutta in Vienna to eat tafelspitz, an Austrian boiled beef dish. You can read his review and get the tafelspitz recipe in the current issue and here are recipes for three accompaniments: kochsalat mit erbsen (braised lettuce and peas), schnittlauchsauce (chive sauce) and apple and horseradish chutney.
- From issue 3: Jamie, Gennaro Contaldo and Antonio Carluccio cooked so much at their reunion feast we didn't have space for all the recipes, including Jamie's mussel & clam risotto.
- From issue 3: The only place you can get chef and jamieoliver.com blogger Dave Barker's recipe for gorgonzola and pear risotto is here.
From the Magazine
- Check out Jamie's article about Mzoli's in South Africa, one of the jumpingest BBQ joints on the planet. Read it here (Issue 2, PDF, 653KB)
- On the hunt for a decent brew, Paul Dring visited a tea plantation and supplier in Taiwan. Read his article here (Issue 2, PDF, 1MB)
Coming soon
- Keep checking back for details about the special opportunity to take a long weekend in Sicily with magazine editor Andy Harris and explorer and TV star Charley Boorman.
- Extra recipes from the bakers we profiled in issue 4.
- CORRECTION In issue 4 of the magazine, we ran a recipe for chicken cacciatore. The cooking time on this recipe was incorrect. The correct time is to cook it at 180C/gas 4 for 45 minutes with the lid on and then for a further 35 minutes, with the lid off if you want thicker sauce. Check the chicken after 80 minutes in total – it should be cooked and tender, but return to the oven if it needs a little longer.
