Menu

My New Book VEG ๐Ÿฅ‘๐Ÿ† ๐ŸŒฝ ๐Ÿฅ• | Jamie Oliver

100 Comments



Hello you lovely people, it’s here woohoo!
This is my brand new book, Jamie’s Veg. I’m really really proud of it. If you get
an opportunity to have a look at the book, please just pick it up, have a feel,
flick through it, it is rammed full of incredible recipes. So, I actually wrote
this not just for the veggies and the vegans, of which there’s plenty of those
recipes in the book. But, actually I want to get more meat eaters eating more veg, celebrating more veg.
So, it’s a book for everyone. My team and me have put together a whole bunch of
stuff, we’re just going to show you some stuff and kind of introduce the book
properly. If you look through the chapters, like there’s curries and stews,
pies, parcels, baked soups, sarnies, tray bakes, rice, noodles, pasta, salad, burger,
fritters, one pound wonders, brunch, Friday night nibbles, that’s a good one.
And all sorts of hints and tips about nutrition. So, I’m gonna go straight away
to burgers and fritters and this is inspired by my trip to India which was
amazing and their intelligence of cooking and their use of spices and
herbs and texture blew my mind. There was many sort of potato fritter style street
food dishes that I just loved. So, many good ones and then I just needed to
translate that. So, what I did was come up with this technique, which is rifting off
of the great old British bubble and squeak. There’s all the amazing spices in there.
There’s of course your potatoes in there and we just mash it and turn it and it’s
so easy. But you can see what you get is incredible layers of crispiness and
depth of flavour. So, we’re going to make this kind of to go burger fritter and
we’re gonna take some minted yogurt. So, good then we’re going to go in with our
beautiful fritter. Here full of spiced hot crisp, unbelievable, then the most
brilliant hack ever which I’ve used so many times since I saw it in the streets
of Delhi. Do you take mango chutney and then you
spike it with pomegranates and pomegranate juice and this is just the
most incredible thing for curries, rice dishes and I put that on top of our
little fritter here and then Bombay mix straight from the pack. So, as far as
explosion of flavour is concerned and enjoyment, that my friends. Lets have a few mint
leaves in there ,come on. Right, it’s just beautiful. I want to show you what’s
going on in the inside. Look, it’s messy but forgive me ,come on, filth. So good, let
me show you the next dish. So, this is an Aussie style brunch bowl. Look, I love
Australia. I love their Verve for life, and I think they’re doing some really
cool things in cooking at the moment. One of the things I love, is this idea of a
bowl, and I know it’s sort of ridiculous, but in a bowl the fact that you can kind
of get a collection of beautiful things that you can react to seasons and
textures, sweet sour, crunch, soft. But just have fun with healthy stuff, you know,
that’s what we got to do, we got to take the things that are good for our body
and make it really good, fun. So, I’ve kind of done my version of that and I’ve kind
of expressed it around a beautiful homemade dressing which is so easy to
put together. And then, kind of like balance the bowl. Right so, I have avocado,
tomatoes, we’ve got lovely nuts, herbs, broad bean, sprouts shoots. But, you can
it’s kind of a principle recipe that you can rift off and have fun with. And to
finish this, you know I’m going to do, some beautiful boiled eggs. But it could
be a poached eggs, it could be a fried eggs. You know, but it’s just basically about
colour and fun and deliciousness. Some nice seeds, so this is one of the kind of
like healthiest are recipes. So, what I wanted to really achieve in the book is
that balance between sort of indulgent comfort food and then surprising food
you never really thought of. And then some really good versions of really
healthy delicious things, breakfast, lunch, dinner. So, let’s go over here. I want to
show you quite a surprising dish one of the chapters in the book is
soups and sarnies. I know it sounds like really humble and sort of downplayed, but
it’s one of my favourite chapters. If you look through it, the colours, the surprise.
We’re talking about crispy mushrooms shawarma, really surprising exciting
soups. I mean just look at them, look at the color, super stack sarnie, amazing. And
then here’s a classy one silky fennel soup and soup is a funny one because so
many of us get it in tins or packs or pre-done. Like, just
technically they’re not able to achieve the caramelization you can when you make
it yourself. So, this soup was really quick to make
like 20 minutes and I’ll show you how we do it. It’s the simplest thing in the
world. We liquidize it until it’s smooth and
beautiful. And then we just put the soup just into half a bowl like that. Then,
we put this back on like this and then we add the spinach at the last minute. So,
it’s the residual heat of the soup that’s gonna cook this and the colour is
gonna be amazing. The flavour is gonna be incredible. So, just whiz it up and what’s
amazing is you’ll get this two-toned soup and look it looks amazing, but also,
you know having that fresh fennel side and then that kind of beautiful spinach
side and then it’s a simplest thing in the world. Just grab a spoon and kind of
give it a nice little stir around. Look at that just! Absolutely delicious and if
you hit that up with some amazing croutons,
you’ve taken the ordinary soup and just made it incredible. A little bit of
fennel tops that I took off when I made it earlier. And that my friend,
it’s a beautiful elegant soup something a bit more surprising look at that just
gorgeous and I think what’s really nice is when you make your own soup, see how
quick it is, how cheap it is and how kind of like artistic and fun it can be. It’s
just brilliant. So, there you go. A soup but not boring and not everyday, really,
really exciting. So, let’s talk a little bit more about the book. I’ve tried to
break up the chapters so they’re really useful to you guys, busy people that want
tasty delicious food. Hugo’s just finishing up this expression of a pad
thai. So, Hugo is part of my food team, the food team’s support me in writing the
books and we test and test and test them so you guys have the best possibility of
great results every single time. So, Hugo 20 years since the Naked Chef, how old
were you 20 years ago? 20 years ago I would have been four and a half. Four… But Hugo has an important job, because
when I’ve written a recipe and I’ve tested it, then I hand it off to the rest
of the food team. So, what’s interesting about this particular dish actually is
we’re using tofu. So, we make the sauce by wetting up you know all those lovely
fragrant ingredients you’d normally put in a sauce with tofu. Which is a
fantastic source of protein, really, really healthy and tasty but also silky
and that’s the bit that goes around the noodles. So, we Laden it with veg we have
the crunch of the salad so it’s got soft, you know crunchy, hot, cold and then we’ll
absolutely have bashed up peanuts in here that just make it so comforting and
delicious. Then over here, Hugo’s doing like a kind of a dry fried
egg. See, how you don’t even need the oil you get this crispy little bottom and
then you can just do it on the other side like this. Just 30 seconds on the
other side but that’s texture and sort of by putting the chili flakes in there
you’re making it sort of interesting. So, it’s just 30 seconds on the other side.
Then look what you got a beautiful perfectly cooked egg and you know you
can cut into that and it’s just gonna be amazing.
Amazing to eat, so you’ve got herbs, you got nuts, you got chilli, you got noodles,
you got flavour, you got surprise and it’s a little bowl of goodness. Let’s get in
there laden with the good stuff. Delicious. So, let me show you one last
thing. Baked aubergine. Have a look at that,
it’s one of my favourite recipes. We’ve got curry flavours in there, we’ve got
coconut milk, just an amazing celebration of the aubergine. So, look at that. Taking
sort of an everyday aubergine and giving it a makeover, making it really, really
nice and the flavours in this dish are just phenomenal. When you start
putting it together with a few herbs, you start sprinkling
with some chilies, you know couple of little poppadoms. You know you’ve got
an amazing little dinner that people are gonna go mad for. So guys, have a flick
through the book. Enjoy! I hope you love it. This book I’m really really proud of. Eight years in the making, eight years in the making.
No compromise on flavour. It’s just exciting tasty good stuff. Anyways, take
care lots of love.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

100 thoughts on “My New Book VEG ๐Ÿฅ‘๐Ÿ† ๐ŸŒฝ ๐Ÿฅ• | Jamie Oliver”

  1. stavros voya says:

    PATHOS (Gr word) this is your character for what you do!

  2. FesleฤŸenli Mutfak says:

    Thank you for sharing us๐Ÿ‘๐Ÿ‘

  3. R.S. G says:

    You should bring out a book where it shows how to make different types of turkey twizzlers considering you ruined alot of peoples childhoods. Let people eat ehat they want. Whats it got to do with you. Focus on your own personal bankrupt self than rather watching other people

  4. Eran Goldberg says:

    Love u Jaimie u are very inspirational keep it up !!

  5. Endika Aboitiz says:

    Amazon delivery is jan 2020 ????

  6. IQ Intelligence says:

    Got the book

  7. Stephanie Leach says:

    I have always loved your cookbooks. I adopted a whole food, plant-based diet a couple of years ago, and LOVE that you have finally come out with a book that puts a spotlight on delicious plant-based meals! This way of eating is delicious and so satisfying.

  8. White Rose says:

    Can't wait to get the book here in UAE ๐Ÿค—๐Ÿ˜

  9. wmpdd33 says:

    Can't wait to try this out!

  10. Mathieu BUFFAT says:

    Wow Jamie I will give it a try (as always since 30 minutes ๐Ÿ˜‚) Nevertheless I follow a paleo diet since 3 years now. I manage to make most of your recipes paleo friendly but a Jamie Paleo recipes book would be amazing for me ๐Ÿ˜

  11. Shirley Castle says:

    Really like the bowl of goodness

  12. Trinity Lopez says:

    The first one is Dhabeli, Gujarats snack from India. Welcome to India for the best veggies.

  13. Axa Teglas says:

    I should receive mine shortly, as I have preordered it. It sounds really interesting!!!๐Ÿ˜Ž

  14. kdogggggggggggg says:

    That burger fritter is an old recipe, so nothing new?

  15. Roze AA says:

    Congratulations Jamie

  16. Jess Wishes says:

    Looks amazing! Can't wait to try those recipes.
    Love from Mรฉxico!

  17. e a says:

    No more restaurant?

  18. diegoyotta says:

    PRO TIP 4 JAMIE: This book will sell A LOT better if you rename to VAG. ๐Ÿ†๐Ÿ†๐Ÿ†

  19. io io says:

    Perhaps you should take some business classes and learn how actually run a restaurant – profitably.

  20. pamela ortiz says:

    Well done Jaime!!๐Ÿ‘ Can't wait to get my copy! ๐Ÿ“˜ You're such a lovely Dad, and a extraordinary Chef ๐Ÿ’ฏ Thank you for sharing your culinary gift ๐Ÿ”ช Cheers from your biggest fan in Chicago ๐Ÿ’œ

  21. majorjuxta says:

    Jaimie is too young to be cooking sitting down

  22. Michelle Bojoma says:

    Been waiting for a veggie cookbook from you for sooo long! Thanks for doing this. I am so excited to try the recipes ๐Ÿค—

  23. Johnnie De Longhi says:

    Veg … Vag… ina ๐Ÿ˜ฑ๐Ÿคฎ

  24. TheLisalicious says:

    Iโ€™m so excited! I have always loved the cookbooks but have been a vegetarian for some years now and I have been missing the amazingness of Jamie with only veg.

  25. Andrea Johnson says:

    Thanks Jamie for another awesome cookbook. Am a vegetarian from New Zealand and canโ€™t wait to try it out.

  26. Nur Layla says:

    Omg! I wish I was his next door neighbour. That way I could pop by for some tasty treats! ๐ŸคฃI love meat & I love Vegs too. Really looking forward to this book & hopefully he will have a new TV series based on his recipes from this book. ๐Ÿ™‚
    Glad to see him give credit to his staff & people who work with him. ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  27. Soraya Silvestri says:

    Yay!, Congratulations ๐Ÿ‘๐Ÿ‘๐Ÿ‘ Canโ€™t wait to try the recipes๐Ÿ’•๐Ÿ’–๐Ÿ’ž

  28. Susana Lopez says:

    So excited… I have so many Jamie Oliver cookbooks and this one I really need to have ASAP. Congrats Jamie, I hope your book is a success. โœŒ๐Ÿป

  29. TokyoBlue says:

    This book looks amazing! I plan to add it to my Jamie Oliver cookbook collection!

  30. Simone Mair says:

    I definitely need that book ๐Ÿ˜‹

  31. alomec559 says:

    Food looks a amazing

  32. Resad Namaz says:

    Thanks for the great videos

  33. vegan69 vegan69 says:

    Great. Jamie's next book in 8 year will be VEGAN. Sure

  34. Steiny says:

    Jaaaaaamiiieee!!!!! I'm totally gonna get that book. I have a collection of your books here in my bookself!

  35. Valerie Shepherd says:

    I love veg and Jamie Oliver… two of my favourites in 1 vid xxx

  36. Moloko Lin says:

    ๅ“ˆๅ“ˆๅ“ˆๆœ€ๅŽ็‹‚sellไนฆ๏ผŒๅธŒๆœ›Jamieๆ–ฐไนฆๅคง้บฆๅง))

  37. Jr Robles says:

    Letโ€™s talk about his failing business and closing all his restaurants. โ˜•๏ธ

  38. Amy Oxborrow says:

    Looks great Jamie. I am a meat eater looking to eat veg-based dishes in the week so this is going to help me a lot. All the best x

  39. Bryan Wong says:

    That "Australian" bowl is more relatable to California than Australia tbh

  40. Hanna Clarke says:

    By the 3 minute mark I had to pause this video and pre-order your book. EXCITED!!!

  41. TI Ted says:

    Brilliant. Great ideas, wonderful person. Fabulous book cover too !

  42. TheBandit 32 says:

    Nice to see all the positive comments!!

  43. Ann Grice says:

    Wow Jamie, I shall be buying this book, it looks fantastic. I have got loads of your books but this one is a must. love Ann

  44. ะ’ะบัƒัะฝะพัั‚ะธ ัะฒะพะธะผะธ ั€ัƒะบะฐะผะธ says:

    ััƒะฟะตั€!!

  45. qazwerk says:

    What is the difference between the Veg book and the Ultimate Veg book?

  46. Rachel Makeup Tyler says:

    Yum yum yum

  47. Uttam Datta says:

    greeting you sir i am your fan it has been 2 years the question is why i am your fan not for cooking because I would like to learn English from you lol keep it

  48. the drifter uk says:

    You're like some of your food dude !!! past your sell by date !!!

  49. luke putrino says:

    his so lazy he can't even stand up ffs

  50. Ken Kelly says:

    I suppose those workers laid off will only be able to afford veg now!

  51. Amandine M says:

    I'm so happy you came with this book! I need it, recipes seem to be very tasty ๐Ÿ˜

  52. MrKPIN says:

    Burger too messy.

  53. FZ Gamer says:

    I'm only 16 year old guy and have no idea about cooking but after watching the videos of this channel I'm totally love in cooking and of course with the chef too.

    All the best for your future.

  54. Elizabeth Sagewood says:

    I've been watching you almost since the beginning, Jamie. I went plant based several years ago and it's great to see you encouraging people to eat more veg. I'll for sure be picking up the new book!

  55. jon says:

    20 years ago… Thanks now I feel old lol

  56. Ashish Bisht says:

    Love you Jamie

  57. Sschiff says:

    I've been watching you since you started in your batcheler pad on your moped… Making dinner for your mats and chocolate tart for Jools you are a true inspiration to me not only in the kitchen but your whole way about life… always with a smile, with such pation for life, people, your family, you always seem to be thinking about…how can I make the world a better place, a happier and healthier place, I truly admire you!! , I have all your books and you have tout me all my first lessons in the kitchen, it's been 20 years and I think the book I go back to the most is your first book "the naked chef ". . I have ordered the Veg book already and I am so very excited as I am vegan today and can't wait to see what surprises you have up your sleeve for us veggie lovers. All my love โ™ฅ๏ธ your biggest fan from Israel, Michal xxxx

  58. Karen julie Attard says:

    Oh my god this looks amazing! So colourful and the recipes are making my mouth water ๐Ÿ’ฆ

  59. Christopher Jenkins says:

    Bought it today. In last week of my juice diet and then into some great veggie meals

  60. Bente Moonhunter says:

    Sounds like an interesting book!

  61. RantingGreekGamer says:

    His restaurants failed worlewide and now hes back on selling books… lulz

  62. Perda De Peso Dietitian says:

    Who ever love fast food ,hit the like button.

  63. Vicki S. says:

    Says not available till Jan. 7, 2020 on Amazon!

  64. Daina's World 88 Numbers88 says:

    Canโ€™t wait!

  65. Marina Shannon says:

    God bless ya'all.

  66. LE NA says:

    You are the best in the world ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐ŸŒฑ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ

  67. Ida Pretorius says:

    Congratulations. May you inspire us for many years. Your optimism is so needed in our world. God's blessings. From Ida (S.A.)

  68. ะœะฐั€ะณะฐั€ะธั‚ะฐ ะขะบะฐั‡ says:

    ะฏ ะฒะตะณะฐะฝ. ะกะฟะฐัะธะฑะพ. ะŸั€ะธะฒะตั‚ ะธะท ะšะธะตะฒะฐ!

  69. Beverly Evans says:

    It is an awesome book. Thank you ๐Ÿ˜Š

  70. Gianluca Lorenzon says:

    Dopo che รจ fallito con tutti i suoi ristoranti , ora rinasce vegano???!!! (After he failed with all his restaurants, now he is reborn vegan ??? !!!)

  71. Arezo Sonuhi says:

    I could not stop smiling the entire video! I have been a fan since day 1. This is one happy vegan

  72. JuNkY LaCoUr says:

    Enhorabuena!!! estoy feliz por vosotros sois un gran equipo, ya tengo el libro en mi poder, y no puedo estar mรกs enamorada de este libro, el de los 5 ingredientes me conquisto pero este tambien me ha robado el corazรณn, me encanta y pienso hacer todas las recetas. Un saludo desde Mallorca , Espaรฑa, y muchiiiisimas felicidades!!!!

  73. Timcasp says:

    Jamies ๐Ÿ†

  74. MrOnionCock says:

    Veggies and vegans? So which of those can eat parmesan and pecorino cheese dishes?

  75. Stephanie HD says:

    why can't we just buy it through paypal. ยฟ?

  76. Calchick7 says:

    when in the United States?

  77. marymonk says:

    Love it and u Jamie! Thanks for the easy recipes ๐Ÿ™‚

  78. Jan Kenny says:

    Every year for years I get your cookbook for my birthday from my husband. I still get out the ole standby Naked Chef rides again… itโ€™s my fave. I was watching a show of yours last week that had 5 ingredients ( donโ€™t know the title)…but Iโ€™m not sure who started calling food โ€œbeautifulโ€… you or Ramsay but whenever you say it, I hear that loud mouth. I think you should 86 it… you used to always call food lovely and gorgeous…๐Ÿคฃ anyhooooo we are massive fans! Love ya bub! PUCKAH TUCKHA! ๐Ÿ‡จ๐Ÿ‡ฆ

  79. tony hudspeth says:

    at last some Positive news well done and all the best of luck "J"

    what are the chances of a signed copy ????

    cheers and thanks for all of the inspiration <3

  80. J Pecco says:

    ๐Ÿคฃ๐Ÿ™„nope i would rather help out those people you stuck two
    Fingers up toa nd left them in debt, selfish arrogant twat!

  81. Annaliese O'Malley says:

    Yummy, everything looks soooo delish…., Jamie. I love experimenting yet always keeping it simple…๐Ÿค—

  82. Magdalena O says:

    I got one in Dutch today!Yeeey ๐Ÿ˜

  83. Tina Kelly says:

    Just got the book. Looks amazing, great format, every page is work of art, can't wait to get started. Many thanks Jamie.

  84. Michael Teasdill says:

    Glad you are still with us Jamie, you had me worried.
    Hope you rise above all the bad recent business issues.
    You are amazing and fantastic.
    Look after your amazing family too.

  85. healthylifediaries says:

    YEEEES JAMIE!!! So excited for this!!! Thanks for inspiring me and THE WORLD!!

  86. OUR WORLD TV says:

    Can't wait to get this book I love 5 Ingredients. I'm sure I'm going to love this one too thanks so much Jamie!

  87. rip off says:

    ill give this book a 4.9 out of 5 because I'm the 0.1 that this book needs.๐Ÿ˜Ž

  88. Jenneke Smit says:

    Great book Jamie.. I want it! Love jennie from holland

  89. NAFISA HAFEEZ says:

    I mean if vegan do not have the egg

  90. No-Dig Garden says:

    ๐Ÿ“ธ Happening All over the World ๐Ÿ˜ฑ๐Ÿ˜ฑ๐Ÿ˜ฑ
    Sounds good to me Jamie, with all these veggies. Im already growing a lot of organic in my backyard – cant wait to have some inspiration for more and new things to try – both cropd and your recipes ๐Ÿ‘จ๐Ÿปโ€๐Ÿณ ๐ŸŒป๐Ÿ ๐ŸŒธ๐Ÿฆ‹ ๐Ÿ‘จ๐Ÿปโ€๐ŸŒพ All the best – See you later ๐Ÿ‘โœŒ๐Ÿผ

  91. A J says:

    Jamie you are pure nostalgia …watched you from the start when you used to slide down the pole in your old flat , love to watch you cooking and i really like when you go to italy to make videos

  92. RSIL-LAIKA says:

    thank you to you i learn more about cooking you where on Tv here in South Africa al sadly all the ingredients is not find here but I stay a fun so nou i following you

  93. Ann Other says:

    Some nice side dishes here

  94. Luminous 819 says:

    Awesome โœŒ๐Ÿ˜Ž i really enjoyed the 30 Minute Meals Show

  95. MasterTonberry says:

    Jamie, are you going to be making a new series on veg only because that would be absolutely awesome. Always need ideas to make vegetables more exciting. ๐Ÿ˜Ž

  96. Claus Schmidt says:

    Just bought, but sorry to say. I miss the passion and innovation in it like in most books of vegan chefs. Itโ€™s just a collection of existing menus. But I will give it a try.

  97. Jarvi Ray says:

    Silly sausage ๐Ÿ˜‰

  98. Natasha Ford says:

    Does anyone know when the new tv series starts.

  99. Sian P says:

    That.Looks.Amazing.

  100. Paola Z says:

    Hi! Congrats everything youโ€™ve been showing about this book looks amazing and delicious. I would love to buy the book but I live in Peru… Is there a digital version I can get?

Leave a Reply

Your email address will not be published. Required fields are marked *