Jamie Oliver: Great chef, beautiful magazine
‘Jamie Oliver made it possible for me to cook a decent meal in under an hour.’
– mehallo
My wife got me hooked on Jamie Oliver when he was known as The Naked Chef. Which was one of the dumbest monikers ever created for marketing purposes. He wasn’t naked, and to this day I’m still not sure why he was called that. His recipes are quick, easy and often come out looking like the photos.
Today he’s been quietly building a food empire over in the UK – akin to what Martha Stewart has done, without all the nasty stuff that is her extended personality (I seem to have the habit of running into people who’ve met and/or worked with her and, wow, the stories I’ve heard). (And I will say I do miss her paint line at K-Mart. Great palettes.)
Products from Jamie Oliver’s Jme line, via Wide Open Spaces
Good design always seems to be a hallmark of Jamie’s undertakings, from cook books to home products (above). Recently, Jamie’s most elegant brand extension is Jamie Magazine, a damn smart UK-based culinary magazine that covers more than just recipes. Issue two had an historical essay that dealt with bread, soup and cannibalism; a wonderful tribute to ‘Dennis,’ who would save up all his money for the best bread in the world; Ricky Gervais on David Bowie and Ritz crackers and . . . recipes, of course.
Jamie Magazine happens to be imported into the United States. The price tag is hefty in the US (ten bucks), but you know, I got a Twitter reply from Jamie himself apologizing for the US price. And that’s really cool.
If that’s too much, online copies can be viewed at ISSUU. Issue 4 has his personal take on cooking for the G20 summit, nifty gig with regional/low cost/hard to get ingredients and lots of work for MI5 clearing his Fifteen programme staff. Plus, his wife poised to go into labor. Was he going to pull it off??
With the writing, the feel of the paper and the lush photography, I’m sticking with my ten buck copies for now. They’re works of art.
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Hello!
Cheryl Perez had recommended that I take a look at your blog. I found this one in particular to be very interesting. It’s not everyday that the food of chefs actually end up looking like the pictures…usually something terribly wrong happens.
In any case, I also agree with your assessment of the “Naked Chef” epithet.