It’s not that crazy, though; Nigel Slater is known his witty prose, unpretentious cooking style and recipes that really work, so collecting his books isn’t exactly a foolhardy exercise. My copy of The 30-Minute Cook actually belongs to my boyfriend, but as I’m the head chef around here, I get to enjoy it most often. The premise is simple: delicious meals that can be made in a maximum of 30 minutes- perfect weeknight fare.

Visually, The 30-Minute Cook  is lovely- a modestly sized paperback with an illustrated cover. Inside, there are a few sections of full-colour photos, but for the most part it’s straightforward text. Ingredients are simply listed and instructions, while in a paragraphical rather than numbered style, are clear and easy to follow. Truly, you wouldn’t want Nigel to write in numbered steps; part of his appeal is his wonderful writing and dry sense of humour. For example, his views on serving Asian-style noodle dishes:

If you are unfettered by tradition then use Italian fettucine or spaghetti. No one will notice. No one will care. Unless they are purists, in which case you would do well to serve the proper thing. Otherwise they will only talk about you afterwards. (pg. 107)

Divided into nine chapters, the book covers Vegetables, Salads, Pasta and Noodles, Fish, Shellfish, Chicken, Game and Other Good Things, Lamb, Pork and Other Meats, Grains, Beans and Lentils and Snacks, Cheese and Puddings. The sections are generally well-balanced, and contain a nice mix of British, European and Asian influenced recipes. Happily for me, the meat in this book generally stays where it belongs, and Nigel seems able (for the most part) to fight the urge to throw bacon, pancetta and chorizo into any old dish. 

I’ve been cooking from The 30-Minute Cook  for almost two years now, so trust me when I say there are some real recipe gems here. Back in my meat-eating days I was partial to the delicious Sausages Braised in White Wine (pg. 196) and the Coconut and Coriander Chicken (pg. 152). Nigel’s Leek, Tarragon and Mushroom Risotto (pg. 212) is the best (and simplest) recipe for mushroom risotto I’ve found, and Red Lentils with Turmeric and Mustard Seeds (pg. 232) is so good that I’m sitting here wondering why on earth I haven’t made it in months.

There are a few places where The 30-Minute Cook could go a bit further. While I like most of the recipes, it isn’t exactly exhaustive, particularly where the Puddings chapter is concerned. It’s admittedly quite sparse, but there’s a reason for this; Nigel has another book, Real Fast Puddings, which along with its companion Real Fast Food delves further into the speedy food genre. I know that I should be concerned that more wasn’t covered here, but truthfully, I just want the other books.

Some people might also like The 30-Minute Cook to have a few more photos, and while I like visuals in a cookbook, I don’t mind that much. The recipes are so simple, with such descriptive titles, that you don’t really need photos to picture the outcome.

What The 30-Minute Cook does, it does well. There are some wonderful recipes here, and yes, they’re all quick and easy to prepare. It could do more in some areas, but I still think this is a wonderful book to have around, especially for anyone looking for a little inspiration in the weeknight meal department.

Not only am I apparently obsessed with Jamie, but I’m obsessed with Italian food. It’s a cliché, I know, but what a delicious one. I should have been born Italian- I’m convinced that it was only a cruel twist of fate that made me Canadian instead.

Understandably then, this book has been on my to-buy list for quite a while. I pick it up whenever I’m in a bookstore, love taking a sneak peek at the recipes and photos inside, but somehow never manage to actually purchase it. I recently got around to joining my local library, though (after living here for over two years- I know, pathetic) and can you guess what the very first book I borrowed was? Of course you can. 

Like the more recently published Jamie at Home,  Jamie’s Italy is a visual feast. The lovely matte paper hosts gorgeous food and travel photography, which celebrates the food of Italy in a way which appears personal and real, not contrived. This isn’t standing around sipping prosecco in a picture-perfect seaside town, this is grandmothers making pasta, street-food vendors, a rustic picnic and hunters proudly displaying their (somewhat gruesome) catch. 

Divided into seven chapters, the book covers both the topics you’d expect (antipasti, pasta, meat dishes, desserts) and those you might not (street food and side dishes). With the exception of the meat chapter, nearly everything here looks wonderful to me. Not that the meat dishes don’t look delicious- in fact, I can’t look at Sausages and Green Lentils with Tomato Salsa (pg. 221) for too long, for fear of breaking my vegetarian resolve.

So far I’ve made several things from the book, with an impressive success rate. Pasta with Chickpeas (pg. 76) was tasty and nourishing, while a strawberry version of Jamie’s Blackberry Tart (pg. 287) was one of my favourite desserts of the year. The only recipe I’ve tried that went even remotely awry was Artichoke Risotto (pg. 136), but I’m pretty sure that was due to the artichokes I used, rather than Jamie’s recipe. Anyway, I managed to save the dish, and it too was delicious in the end. I’m by no means done with the book, either. Florentine Rice Tart (pg. 284) definitely has a place in my future, and I’m considering making Spaghetti alla Trapanese (pg. 121) for dinner tonight.

Now comes the point in a review where I’m supposed to write something negative. Hmm. See, it’s not as though there’s nothing that could be improved on here- there could be a few more pizza recipes, a more in-depth look at making handmade pasta, or a couple more recipes for Italian gelato, but all that would just be icing on the cake. In a way, the only thing that could improve Jamie’s Italy would be if there was more of it. So Jamie, if you’re reading this, perhaps a sequel?

In conclusion, then: I love Jamie’s Italy. I love how it looks, how it reads, and I love the recipes. I should clearly throw my pride to the wind and become a card-carrying member of the Jamie Oliver Fan Club. I see library late fines in my future.