Ham hock position

A ham hock is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg. It is the portion of the leg – also known as pork knuckle – that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone and the associated skin, fat, tendons, and muscle.

Uses[link]

Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavourful sauces. It is often added to soups with the meat being added to the soup prior to serving. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans.

Ham hocks are essential ingredients in soul food and other forms of American Southern country cooking. Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. Golonka is a very popular Polish barbecued dish using this cut. They are also popular when boiled with escarole, more commonly called endives, in Italian American cuisine. Fläsklägg med rotmos is a Swedish dish which includes often salt-cured ham hocks, mashed rutabaga, and sweet Scanian mustard.

Gallery[link]

References[link]

Notes

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2009)

External links[link]

• The Wiktionary entry for ham hock

Ham with cloves.

Ham is a cut of meat from the thigh of the hind leg of an animal, especially pigs.^[1] Nearly all hams sold today are fully cooked or cured.

Etymology[link]

The word ham is derived from the Old English ham or hom meaning the hollow or bend of the knee.^[2]

Regional use[link]

Bulgaria[link]

Elenski but is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the unique process of making the product and the climatic conditions of the part of Stara Planina where Elena is located.

Croatia[link]

In the coastal regions of Croatia; Istria, Dalmatia and Croatian Littoral, as well as in Lika a form of Ham known as "Pršut" is made. This is smoked and dried ham which is pressed and is very popular. The most popular pršuts come from town of Drniš and village Posedarje in Dalmatia. The popularity of pršut has helped it spread to other regions of Croatia, Bosnia and Herzegovina and other surrounding countries. Pršut is similar to Italian hams. In continental Croatia the "Šunka"-s are made. Šunka is Croatian word for ham. It is not pressed but in other ways it is similar as Pršut but not as popular.

China[link]

Jinhua ham in China

Chinese dry-cured hams have been recorded in texts since prior to Song dynasty and used in myriad dishes. Several types are existent in Qing dynasty and used in dishes of stewing hams (火腿炖肘子), and vegetables, or for a wide variety of soup and important soup stocks. One of the most famous Chinese hams is the Jinhua ham, a dry-cured ham which is used to produce a dish known as "Buddha jumps over the wall". Jinhua ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups. The ham was awarded first prize in the 1915 Panama International Merchandise Exhibition.^[3]

France[link]

Hams aging in an atmospherically-controlled storage room in Mazerolles, Béarn

Bayonne Ham or Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or Basque country). It is mainly produced in the Béarn region.

Jambon de Paris is a wet-cured, boneless ham, which is served cold in thin slices and is a favourite of French families, especially children, to fix a quick meal.

The jambon d'Aoste, jambon de Savoie, jambon d'Auvergne, and jambon d'Ardèche are other French hams with some form of official appellation.

Germany[link]

Sliced Black Forest ham, a German product

Regional varieties of dry-cured, smoked hams include:

• Ammerländer Schinken, from the Ammerland area of North Germany. It is cured using a dry mixture of sea salt, brown sugar, and spices.
• Schwarzwälder Schinken, from the Black Forest region. It is seasoned, dry cured, then smoked over sawdust and fir brush.
• Westfälischer Schinken, produced from acorn-fed pigs raised in Westphalia. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches.^[4]

Italy[link]

Slices of Prosciutto di Parma (dry-cured ham)

In Italy, ham is called prosciutto, and can be either cured (prosciutto crudo) or cooked (prosciutto cotto).

Earliest evidence of ham production in Italy comes from the Republican Roman period (400-300 BC). Modern Italian and European Union legislation grants a protected designation of origin to several raw hams, which specify where and how these types of ham can be produced.

There are several such hams from Italy, each one with a peculiar production process. Parma ham, the so called Prosciutto di Parma, has almost 200 producers concentrated in the eastern part of Parma Province. Its production is regulated by a quality consortium that recognizes qualifying products with distinctive mark. Only larger fresh hams are used (12-13 kilograms). Curing uses relatively little salt, but can include garlic salt and sugar, producing a sweeter meat. After salting, the meat is sealed with pig fat over the exposed muscle tissue, which slows drying. Curing occurs over a minimum 12 months. No nitrates or spices are used in the process.

San Daniele ham (Prosciutto di San Daniele) is the most similar to Parma ham, especially the low quantity of salt added to the meat, and is the most prized ham. Other raw hams include the so called "nostrani" or "nazionali" or "toscani"; they are more strongly flavoured and are produced using a higher quantity of salt.

Prague ham (Prosciutto di Praga), although originated in Prague in the early 1900, is one of the most known Italian cooked hams, and the province of Trieste (which was part of Austria-Hungary until 1918, just like Prague) is the center of its production.^[5]

Luxembourg[link]

Éisleker Ham or Jambon d'Oesling is a speciality from the Oesling region in the north of Luxembourg. Traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. Today the meat is cured in brine for two weeks and placed in a smoker fed from beech and oak chips for about a week. Jambon d'Oesling is protected under EU regulations as having PGI status.^[6][7]

Montenegro[link]

Njeguška pršuta

Njeguška pršuta is an air-dried ham made in Njeguši, a village in Montenegro. Its particular flavor and aroma are the result of the mixture of sea and mountain air and wood burned during the drying process. It is similar to bacon.^[8][9]

Philippines[link]

In the Philippines, ham, or hamon as it is called (from the Spanish jamón) is normally associated with the Yuletide season. There are local variants of Jamón Serrano, and there is Hamon de Bola, which is a ball-shaped wet cured ham, among other varieties. There is also tinned processed ham—the type in cans—available year round in groceries. The main Christmas ham, similar to a Chinese ham and served in some Noche Buenas, is similar to a dry cured one, and it has to be cooked in a special sweet broth after being soaked to reduce the salt. Then the ham is scored and glazed, and roasted. Hamon de Bola, produced by the major Philippine food manufacturers, is usually offered as gifts to employees in most companies and government offices during the Yuletide season. This can be either baked or fried. As with the other dishes "localized" from foreign sources, the Philippine palate favors the sweeter variety of ham.

Portugal[link]

Presunto before slicing

In Portugal, besides several varieties of wet-cured hams called fiambre (not to be confused with the Guatemalan dish, also called fiambre), the most important type of ham is presunto, a dry-cured ham similar to Spanish jamón and Italian prosciutto. There is a wide variety of presuntos in Portugal; among the most famous are presunto from Chaves and presunto from Alentejo made from black Iberian pig (see also pata negra).

Romania[link]

In Romania, ham is called şuncă/şonc/şoancă/jambon. Usually it is dry cured, always with granular salt; in Transylvania and Banat, paprika might be added.

Serbia[link]

Most famous Serbian ham (pršut in Serbian) is produced in Zlatibor mountain region, especially Mačkat village, where annual ham festival is held every January. Zlatibor region feel the influences of mediterranean and continental climate and in this area is "wind rose" which is one of the main reasons for production of quality ham. Delicatessen products include beef, swine and sheep ham. Also famous delicacy is Užice ham (Užička pršut) produced in western Serbia, near Užice town. Also famous ham region is Vojvodina in the north, especially Banat. There are also quality ham products from Stara Planina region in the south-east Serbia, on the border with Bulgaria. Worth mentioning is traditional ham production in the Šumadija region.

Spain[link]

One of the more exacting ham regulatory practices can be found in Spain, where ham is called jamón. Hams in Spain are not only classified according to preparation, but also the breed, the pre-slaughter diet and region of preparation are considered important.

Spanish jamón serrano of Huelva

The jamón serrano (Serrano Ham) comes from the white pig. The regional appellations of Spanish Serrano ham include the following:

• Cured ham of Trevélez, cured at least 1,200 meters above sea level. Cured hams from Trevélez are qualified to be among the “sweetest” cured hams due to the low degree of salting necessary for the drying and maturing processes to succeed properly. This is caused by the north winds coming from the high tips of Sierra Nevada.
• Teruel is cured at least 800 meters above sea level, with a minimum of a year of curing and aging.^[10]

Jamón ibérico on display on a market in Barcelona, Spain

Jamón Ibérico (Iberian ham) comes from the black Iberian Pig, and is also classified depending on the amount of acorns they eat, which determines the ham quality. Spanish regulators^[11] recognize three qualities:

• Jamón Ibérico Cebo hogs are fed only commercial feed.
• Jamón Ibérico Cebo Campo hogs are fed only commercial feed.
• Jamón Ibérico Recebo hogs are raised on commercial feed and fed acorns for the last few months of their lives.
• Jamón Ibérico Bellota hogs are fed a diet almost exclusively of acorns (bellotas), the most famous.

Ham of Guijuelo, regional appellations (D.O.)

The regional appellations (D.O.) of Iberian ham include the following:

• 'D.O. Los Pedroche' with Protected Denomination of Origin, from Córdoba (Andalusia).
• 'D.O. Jamón de Huelva' and Jabugo, a full-flavored ham made in Huelva (Andalusia). Jabugo is a small village in Huelva.^[12]
• 'D.O. Guijuelo', in the province of Salamanca, in the cities of Guijuelo, Gredos and Béjar.
• 'D.O. Dehesa de Extremadura', made in Cáceres and Badajoz.

United Kingdom[link]

British ham is closely associated with the older Wiltshire cure process^[13] rather than the newer Sweet cure.^[13] Gammon steaks are thick cut and circular in shape. The word Gammon derives from the Old Northern French word jambe for hind-leg of the pig,^[14] and may also be used to refer to bacon. The depth of meat to the bone is greatest at the top of the hind limb; cutting this piece from the side and curing it separately therefore cures the meat thoroughly and easily. This cut is the original and to this extent authentic form of Gammon,^[15] though the name is often applied to any round ham steak. Gammon is usually smoked.

York ham^[16] is a mild-flavoured ham, lightly smoked and dry-cured, which is saltier but milder in flavour than other European dry-cured hams.^[17] that has delicate pink meat and does not need further cooking before eating. It is traditionally served with Madeira Sauce.^[18][19] Folklore has it that the oak construction for York Minster provided the sawdust for smoking the ham.^[20]

United States[link]

The United States largely inherited its traditions relating to ham and pork from 17th-century Britain and 18th-century France, the latter especially in Louisiana. The French often used wet cure processed hams that are the foundation stock of several modern dishes, like certain gumbos and sandwiches. Until the very early twentieth century, men living in the southern Appalachians would drive their pigs to market in the flatlands below each Autumn, fattening up their stock on chestnuts and fallen mast, much like their Scottish forebearers did for centuries. Further, archaeological evidence suggests that the early settlers of Jamestown (men largely from the West Midlands) built swine pens for the pigs they brought with them and, once established, also carried on an ancient British tradition of slaughtering their pigs and producing their pork in mid-November. To this day, the result is that in many areas, a large ham, not a turkey, is the centerpiece of a family Christmas dinner.

A hickory smoked country ham being displayed

In the United States, ham is regulated primarily on the basis of its cure and water content. The USDA recognizes the following categories:

Fresh ham is an uncured hind leg of pork. Country ham is uncooked, cured, dried, smoked or unsmoked, made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder (picnic ham). Country ham typically is saltier and less sweet than city ham. Virginia's Smithfield ham, a country ham, must be grown and produced in or around Smithfield, Virginia, to be sold as a Smithfield ham. Similar hams from Tennessee and the Appalachians have a similar method of preparation, but may include honey in their cures and be hickory smoked. As country ham ages, mold may grow on the outside of the ham, while the rest of the meat continues to age. This process produces a distinctive flavor, but the mold layer is usually scrubbed or cut off the ham before being cooked and served.^[21]

For most other purposes, under US law, a "ham" is a cured hind leg of pork that is at least 20.5% protein (not counting fat portions), and contains no added water. However, "ham" can be legally applied to "turkey ham" if the meat is taken from the turkey thigh. If the ham has less than 20.5% but is at least 18.5% protein, it can be called "ham with natural juices". A ham that is at least 17.0% protein and up to 10% added solution can be called "ham—water added". Finally, "ham and water product" refers to a cured hind leg of pork product that contains any amount of added water, although the label must indicate the percent added ingredients. If a ham has been cut into pieces and molded, it must be labelled "sectioned and formed", or "chunked and formed" if coarsely ground.

Sliced ham

Sugar is common in many dry hams in the United States; it is used to cover the saltiness. The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" or "sweet cure" variety,^[13][22] in which brine is injected into the meat for a very rapid curing suitable for mass market. Traditional wet curing requires immersing the ham in a brine for an extended period, often followed by light smoking.

In addition to the main categories, some processing choices can affect legal labeling. A 'smoked' ham must have been smoked by hanging over burning wood chips in a smokehouse or an atomized spray of liquid smoke such that the product appearance is equivalent; a "hickory-smoked" ham must have been smoked using only hickory. However, injecting "smoke flavor" is not legal grounds for claiming the ham was "smoked"; these are labeled "smoke flavor added". Hams can only be labelled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product.

Turkey ham, a boneless product made from pressed turkey thigh meat, is a low-fat alternative to traditional ham in the US.^[23]

Spiral sliced ham has become popular option for bone-in or boneless hams sold in the US.^[24] In the spiral cutting process, the ham is firmly affixed, on the top and bottom, to a rotating base, which is gradually lowered as a blade is applied. This creates one single continuous slice.^[25]

Tinned ham[link]

Tinned ham (more commonly known in the United States as "canned ham") is a meat product that is sold exclusively in tins (or cans). The ham itself is usually formed from smaller cuts of meat, cooked in the can, and is often covered in an aspic jelly during the canning process. Two versions are available, perishable and shelf-stable. Tinned ham is usually sold in supermarkets and convenience stores.

Curing process[link]

This section may contain original research. Please improve it by verifying the claims made and adding references. Statements consisting only of original research may be removed. More details may be available on the talk page. (January 2012)

Ham is uncooked preserved pork. It is cured (a preservation process) usually in large quantities of salt and sugar. Then hot smoked (hung over a hot, smokey fire but out of direct heat) to preserve it more. This process keeps the pink hue of the uncooked meat. Standard pork, like chops, are raw and unpreserved. When heat is applied to the meat a chemical reaction happens that turns the hemoglobin white. This also happens when an acid is applied to meats.

The pink color of ham develops in the curing process which involves salt and usually either nitrites or nitrates. The nitrate cure is used for product that will either be kept a long time or at room temperature like dry salami. Most hams are cured with nitrite and salt today.

The cure prevents the growth of unhealthy bacteria (maybe deadly) before enough moisture is withdrawn by the salt. This is particularly important if the product is to be smoked above 40F when these bacteria grow. The "danger zone" for uncured product is between 40F and 140F.

There is confusion in the words curing and brining. Brining is done with salt and usually sugar and only alters the product color a little. Curing is done with salt and nitrates.

Sodium nitrite is used for the curing of meat because it prevents bacterial growth and, in a reaction with the meat's myoglobin, gives the product a desirable dark red color. Because of the toxicity of nitrite (the lethal dose of nitrite for humans is about 22 mg per kg body weight), the maximum allowed nitrite concentration in meat products is 200 ppm. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming nitrosamines, which are known carcinogens.^[26]

See also[link]

Food portal

References[link]

External links[link]

Wikibooks Cookbook has a recipe/module on Ham

• Ham history
• United States Department of Agriculture: Focus on Ham
• Dehesa de Extremadura
• Ham Varieties and Terminology at About.com
• Cook´s Thesaurus: ham

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Raymond Blanc OBE (born 19 November 1949) is a French chef, born in Besançon, France. Today he is one of the Britain's most respected chefs^{[citation needed]}. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught.^[1]

Early life[link]

Blanc was born in Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains. While his two sisters were taught to cook by the influential Maman Blanc, his father taught Blanc and his two brothers to work in the kitchen garden. His father gave him a calendar and foraging map for his 10th birthday, and what he collected his mother taught him to cook.^[2]

Career[link]

Training as a waiter, he worked at the Michelin-starred Le Palais de la Bière in Besançon. Fired in 1972 for upsetting the head chef (Blanc offered him advice on how to cook), the manager knew of a job in England.^[2]

Not speaking English well enough to survive without a notepad, he was dispatched to The Rose Revived in Newbridge, Oxfordshire, arriving three days after arriving in Dover in his Renault 5 Gordini. Blanc married the owner's daughter Jenny, and the couple had two sons.^[2]

In 1977 the couple opened Les Quat'Saisons in Summertown, Oxford: "we mortgaged the house, owed 18 further people, and opened in a corridor between a lingerie shop and Oxfam." An overnight success, he won "Egon Ronay Guide Restaurant of the Year", two Michelin stars and a host of other distinctions.^[2]

In 1981, Blanc opened a chain of boulangeries and pâtisseries called Maison Blanc that also contain cafès. There are currently 14 branches of Maison Blanc across the country, including several in London and one in Oxford. Maison Blanc cakes are now available nationwide in Waitrose.^[3]

Blanc opened the first of a chain of smaller restaurants, Le Petit Blanc restaurants in Oxford in June 1996. Blanc's stated aim with these was to bring the French philosophy of "good food being central to good living" to the United Kingdom. His desire was to create and serve food that can be enjoyed by everyone – "from the time-conscious business person to those looking for a welcoming family restaurant". Raymond was a featured chef on Great Chefs television, appearing in Great Chefs of the World.^[4]

In June 2003, after nearly losing the chain as part of his divorce settlement to Jenny,^[2] the four Le Petit Blanc Brasseries (now known as Brasserie Blanc) in Birmingham, Cheltenham, Manchester and Oxford became part of the Loch Fyne Restaurant Group portfolio. Since then a fifth restaurant has opened in Tunbridge Wells, Kent, another in Winchester, and one in Milton Keynes. After the Tunbridge Wells Brasserie recently closed, the chain opened a new Brasserie in the lipstick tower at Gunwharf Quays, Portsmouth. Blanc maintains a share in the business, and continues to be actively involved creating new menus, developing the chef and kitchen teams and participating in the promotion of the restaurants.

On 13 January 2007, he appeared on Saturday Kitchen. In the Omelette Challenge, he came out last because he took the longest to cook an omelette. However, he was nudged up a few places by James Martin, right above Ken Hom, as Blanc produced a black truffle out of his pocket and garnished the finished omelette with truffle shavings.

Summer 2007 saw the BBC promotion for his new reality TV programme The Restaurant airing on UK television. (The show is known to BBC America viewers in the US as Last Restaurant Standing). The promo showed a group of well-dressed diners in a slow-motion food fight, to a Gonzales backing track. The show was aired as part of BBC Two's autumn season in 2007 and returned, with minor changes to the format, in 2008. In 2009, The Restaurant returned to BBC Two in a low-budget format. This season has been much criticised for the poor standard of contestants, for neglecting the successful elements of previous series, and for Blanc choosing as the winner a team without any discernible culinary ability outside of making cocktails.

Blanc is the author of several books, including Cooking for Friends and Foolproof French Cookery. He is also one of the patrons on the Children's Food Festival, which was held on the Northmoor Trust Estate in south Oxfordshire in June 2009.

Divorced from his second wife, psychotherapist Kati Cottrell, Blanc is engaged to Russian nutritionist Natalia Traxel, whom he met when she celebrated her 30th birthday at Le Manoir.^[2] His son, Olivier Blanc, worked as an assistant director on Talkback Thames's The Bill.^{[citation needed]}

References[link]

1. ^ Hibbert, Christopher (1988). The Encyclopædia of Oxford. London: Macmillan. ISBN 0-333-39917-X. 
2. ^ ^{a b c d e f} "A man for all seasons". BMI Voyager. 1 March 2011. http://www.bmivoyager.com/2011/03/01/a-man-for-all-seasons-2/. Retrieved 7 September 2011. 
3. ^ http://www.maisonblanc.co.uk/
4. ^ "Great Chefs". http://www.greatchefs.com/Raymond-Blanc/. 

External links[link]

Wikiquote has a collection of quotations related to: Raymond Blanc

• Raymond Blanc official website
• Great Chefs
• Le Manoir aux Quat' Saisons Great Milton, Oxfordshire. RB's 2 star Michelin restaurant
• Hub UK biography
• Social Issues Research Centre article on Blanc's war on sugar
• Who´s Who of Chefs information
• Map of 'Brasserie Blanc' Restaurants in the UK
• Interview with Raymond Blanc OBE

Jamie Oliver
MBE

Oliver in Union Square in New York City, 2008
Born	James Trevor Oliver (1975-05-27) 27 May 1975 (age 37) Clavering, Essex, England
Cooking style	Fresh and Organic, Italian cuisine, British cuisine
Education	Westminster Kingsway College
Spouse	Juliette Norton (m. 2000) «start: (2000-06-24)»"Marriage: Juliette Norton to Jamie Oliver" Location: (linkback:http://en-wiki.pop.wn.com/index.php/Jamie_Oliver)
Current restaurant(s) Fifteen Jamie's Italian
Television show(s) Oliver's Twist Jamie's School Dinners Jamie's Great Italian Escape Naked Chef Jamie's Kitchen Jamie's Chef Jamie at Home Jamie's Fowl Dinners Jamie's Ministry of Food Jamie's American Road Trip Jamie's Family Christmas Jamie Oliver's Food Revolution Jamie's Dream School Jamie Does 30 Minute Meals
Official website
jamieoliver.com

James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is an English chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver's speciality is Italian cuisine, although he has a broad international repertoire.

Life and career[link]

Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, "The Cricketers", where he used to practise in the kitchen.^[1] He was educated at Newport Free Grammar School. He left school at age sixteen without qualifications and went on to attend Westminster Kingsway College, formerly Westminster College.^[1][2] He then earned a City & Guilds NVQ in home economics.

His first job was as a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience with preparing Italian cuisine, and developed a relationship with his 'mentor' Gennaro Contaldo.^[2] Oliver then moved to The River Café, Fulham, as a sous chef.

It was there where he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, "Christmas at the River Cafe".^[3] That year, his show The Naked Chef debuted and his cookbook became a number one best-seller in the UK.^[4] That same year, Oliver was invited to prepare lunch for then Prime Minister Tony Blair at No. 10 Downing Street.^[4]

Personal life[link]

In July 2000, Oliver married former model Juliette Norton.^[5] The couple met in 1993 and have four children: Poppy Honey Rosie Oliver (born 18 March 2002), Daisy Boo Pamela Oliver (born on 10 April 2003), Petal Blossom Rainbow Oliver (born on 3 April 2009)^[6] and Buddy Bear Maurice Oliver (born on 15 September 2010).^[7] Oliver announced the births of the two youngest children on Twitter.^[8][9] The family lives in Clavering, Essex.^[10]

Ancestry[link]

In 2009 Oliver claimed to be of partial Sudanese ancestry via his great-great grandfather John, whom he described as “a bit swarthy with curly hair”.^[11] However, research for the Sunday Express established that John's father James was a hatter from Penzance, and that James' father Richard was also Cornish, leaving little or no possibility of a Sudanese connection. The family legend of Sudanese ancestry may have originated in the 19th century when John Oliver returned from sea, possibly with a tanned complexion after visiting Africa.^[12]

Notable career milestones[link]

In 2000, Oliver became the face of the UK supermarket chain Sainsbury's through an endorsement deal worth $2 million a year.^[4] After 11 years the partnership between Oliver & Sainsbury's ended. The final television advertisement was for Christmas 2011.^[13]

Oliver created Fifteen in 2002. Each year, fifteen young adults who have a disadvantaged background, criminal record or history of drug abuse, are trained in the restaurant business.^[14]

In 2003, he was awarded an MBE.^[15]

In 2005, he initiated a campaign called "Feed Me Better" in order to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. Delving into politics to push for changes in nutrition resulted in people voting him as the "Most Inspiring Political Figure of 2005," according to a Channel 4 News annual viewer poll.^[4]

His emphasis on cooking healthily continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals. Another television series is Jamie Oliver's Food Revolution (2010–2011), where he travelled first to Huntington, West Virginia and then to Los Angeles to change the way Americans eat, and address their dependence on fast food.^[4]

Oliver's holding company, Sweet As Candy, has made enough profit for Oliver to have been listed on The Sunday Times list of richest Britons under 30.^[16][17]

In June 2008 he launched Jamie's Italian, his very first high-street business venture^{[clarification needed]} in Oxford, England.^[18]

It was reported in October 2009 that Oliver is in the process of raising US$22 million to help fund 30 of his Italian restaurants in Asia.^[19]

In December 2009, Oliver received the 2010 TED Prize.^[20]

Charity and campaigning[link]

Oliver conceived and established the Fifteen charity restaurant where he trained fifteen disadvantaged young people to work in the hospitality industry. Following the success of the original restaurant in London, more Fifteens have opened around the globe: Fifteen Amsterdam opened in December 2004, Fifteen Cornwall in Newquay opened in May 2006 and Fifteen Melbourne opened in September 2006 with Australian friend and fellow chef Tobie Puttock.^[21]

Oliver then began a formal campaign to ban unhealthy food in British schools and to get children eating nutritious food instead. Oliver's efforts to bring radical change to the school meals system, chronicled in the series Jamie's School Dinners, challenged the junk-food culture by showing schools they could serve healthy, cost-efficient meals that kids enjoyed eating.^[22] Jamie's efforts brought the subject of school dinners to the political forefront and changed the types of food served in schools.^[23]

In June 2003, Oliver was awarded the MBE in the Queen's Birthday Honours. He has also written columns for The Times. A great proponent of fresh organic foods, Oliver was named the most influential person in the UK hospitality industry when he topped the inaugural Caterersearch.com 100 in May 2005.^[24] The list placed Oliver higher than Sir Francis Mackay, the then-chairman of the contract catering giant Compass Group, which Oliver had soundly criticised in Jamie's School Dinners. In 2006, Oliver dropped to second on the list behind fellow celebrity chef Gordon Ramsay.^[25] In July 2010, Jamie regained the top spot and has been named as the most powerful and influential person in the UK hospitality industry once again.^[26]

In December 2009, Oliver was awarded the 2010 TED Prize for his campaigns to "create change on both the individual and governmental levels" in order to "bring attention to the changes Englanders and now Americans need to make in their lifestyles and diet."^[20]

In 2010, Oliver joined several other celebrity chefs on the series The Big Fish Fight.^[27] In the series, Oliver, along with fellow chef Gordon Ramsay, spent time on a trawler boat to raise awareness about the discarding of hundreds of thousands of saltwater fish because the fisherman are prohibited from keeping any fish other than the stated target of the trawl.^{[citation needed]}

Oliver is a patron of environmental charity Trees for Cities.^[28]

Advertising[link]

From 1998, Oliver was the public face of the Sainsbury's supermarket chain in the UK, appearing on television and radio advertisements and in-store promotional material. The deal earned him an estimated £1.2 million every year.^[29] By 2004, the company had made 65 advertisements with Oliver, but this arrangement has not been without controversy. Oliver was reported to have admitted that he does not use supermarkets, saying “For any chef, supermarkets are like a factory. I buy from specialist growers, organic suppliers and farmers".^[30] He was also said to have been criticised by Sainsbury's CEO Justin King when he slammed the "junk" sold by supermarkets that ends up in the lunchboxes of millions of children. King reportedly hit back, saying: "Dictating to people – or unleashing an expletive-filled tirade – is not the way to get engagement."^[31]

Oliver has also a line of non-stick pans and cookware for Tefal and has appeared in Australian television commercials for Yalumba wines, using Del Boy's catchphrase of "Lovely Jubbly".^{[citation needed]}

Television shows[link]

Oliver's programmes are shown in over 40 countries, including the USA's Food Network. Oliver's Twist and Pukka Tukka picked up where The Naked Chef left off. More recently, Oliver has appeared in campaigning programmes to improve food in schools and the cooking skills of the average person.^{[citation needed]}

The Naked Chef (1998–1999) was Oliver's first series. The title was a reference to the simplicity of Oliver's recipes and has nothing to do with nudity. Oliver has frequently admitted that he was not entirely happy with the title, which was devised by producer Patricia Llewellyn. (In the UK edit of the show, the opening titles include a clip of him telling an unseen questioner, "No way! It's not me, it's the food!") The success of the programme led to the books Return of the Naked Chef and Happy Days with the Naked Chef.

Series guide:

• Series 1 (6 editions): 14 April 1999 to 16 June 1999
• Series 2 (8 editions): 12 April 2000 to 31 May 2000
• Series 3 (8 editions): 16 October 2001 to 4 December 2001
• Special "Christmas comes early": 21 December 1999
• Special "Christmas in New York": 20 December 2000 - Jamie undertakes a stage in New York
• Special "Christmas Party": 19 December 2001

Pukka Tukka was launched in 2000 on Channel 4.^{[citation needed]}

Oliver's Twist was launched in 2002.^{[citation needed]}

Jamie's Kitchen was a five-part 2002 documentary series. It followed Oliver as he attempted to train a group of disadvantaged youths, who would, if they completed the course, be offered jobs at Oliver's new restaurant "Fifteen". This was followed by Return to Jamie's Kitchen in 2003.

Jamie's Kitchen Australia was a ten-part 2006 television series, similar to Jamie's Kitchen, that was based in and aired in Australia.

Jamie's School Dinners (2005) was a four-part documentary series. Oliver took responsibility for running the kitchen meals in Kidbrooke School, Greenwich, for a year. Disgusted by the unhealthy food being served to schoolchildren and the lack of healthy alternatives on offer, Oliver began a campaign to improve the standard of Britain’s school meals. Public awareness was raised and subsequently the British Government pledged to spend £280m on school dinners (spread over three years). Tony Blair acknowledged that this was a result of Oliver's campaign. Following the success of the campaign, Oliver was named "Most Inspiring Political Figure of 2005" in the Channel 4 Political Awards 2006. In episode 2 of Jamie's School Dinners, Oliver's Fifteen London restaurant was visited by former US President Bill Clinton. Clinton asked to see Oliver; however, Oliver refused: 36 showed up for a booking of 20 and many of them were on a South Beach Diet and refused the special menu that had been prepared, even though it had been approved in advance.^[32]

Jamie's Great Italian Escape, a six-part travelogue series, was first broadcast on Channel 4 in Britain in October 2005. It follows Oliver as he travels around Italy in a blue VW van (plus a trailer for cooking). He is about to turn 30 and this is his personal adventure to rediscover his love of cooking.^{[citation needed]}

Jamie's Return To School Dinners

Jamie's Chef (2007) was a four-part series continuing where Jamie's Kitchen left off. Five years and fifty trainees later, Oliver's most recent series aims to help the winning trainee establish their own restaurant at The Cock, a pub near Braintree, Essex. The charitable Fifteen Foundation retains ownership of the property and has provided a £125,000 loan for the winner, Aaron Craze, to refurbish the establishment. As of 13 January 2008, the Cock has closed down and reopened as a regular pub.^[33][34]

Jamie at Home (2007) featured Oliver presenting home-style recipes and gardening tips, with many ingredients coming from his substantial home garden. Jamie at Home airs on the Food Network in the United States. Due to licensing restrictions, only two recipes from each Jamie at Home episode appear online; also, access to recipes is limited to users within the United States.^[35]

Jamie's Fowl Dinners (2008) was a special with Jamie backing Hugh Fearnley-Whittingstall's "Hugh's Chicken Run" in trying to get the British to eat free range chickens.^[36]

Jamie's Ministry of Food (2008) was a four-part series that aired from 30 September to 21 October 2008.^[37] It was based in Rotherham, South Yorkshire.^[38] Oliver aimed to make the town "the culinary capital of the United Kingdom" and tried to get the town's inhabitants to learn how to cook fresh food and establish healthy eating as part of daily life.^[39] The 'Pass It On' campaign also featured in this series with the local townspeople being taught one of a selection of recipes and passing it on to family members and friends.^[38] The 'Pass It On' campaign gained a following on the social networking website Facebook which has a group and fan page with users signing up to chart their progress.

What's Cooking? with Jamie Oliver (2008) is a video game with Oliver narrating.

Jamie Saves Our Bacon (2009) was part of Channel 4's British Food Fight Season, a thematic sequel to Jamie's Fowl Dinners. In the special, Oliver looks at the state of pig farming in the UK and EU. It was broadcast on 29 January 2009.^[40]

Jamie's American Road Trip (2009) was a Channel 4 series following Jamie who, rather than visit fancy restaurants and top chefs, meets and learns from real cooks making honest food for working people at street stalls, off-road diners and down-to-earth local restaurants. Along the way, he picks up new recipes and experiences tastes old and new, as well as learning how other cultures adapt when they come to the USA.^[41]

Jamie's Family Christmas (2009) was short series (5 episodes) on Channel 4 with Oliver cooking traditional and new Christmas dishes. More unusually this series includes members of Oliver's family: a family member (wife, children, sister etc.) appears in a supporting role with the preparation of particular recipe interspersed with more traditional Jamie alone delivery to an off-camera person. First broadcast 15 December 2009.^[42]

Jamie Oliver's Food Revolution was a series that aired during 2010 and 2011 on ABC in the United States. In the first season, Oliver visited Huntington, West Virginia, statistically one of the unhealthiest cities in the USA, to try to improve its residents' eating habits. In 2010, the show won an Emmy for Outstanding Reality Programme.^[43] In the second season Oliver visited Los Angeles, California where his crusade to change school meals was met with resistance. Oliver was ultimately barred from filming at any Los Angeles public school. The show's cancellation was announced by ABC in May 2011, two weeks before the final episode of the season had aired.^[44] The program also aired in the United Kingdom on Channel 4 under the title Jamie's American Food Revolution, and in Australia on Channel 10 under the original title.

Jamie Does (2010) or Jamie Oliver's Food Escapes (2011, American title) is a Channel 4 series of 6 episodes following the success of Jamie's American Road Trip. Oliver travels across Europe and North Africa, cooking local dishes.

Jamie's 30 Minute Meals (2010) was Channel 4 series of 40 episodes aired during October–November. The programme focused on home-cooked meals that could be put together within the titular timeframe, using simple 'not cheffy' techniques. There was also an emphasis on educating viewers about the cooking processes themselves.^[45]

Jamie's Dream School (2011) is a Channel 4 series that looks at young people’s educational problems and attempts to uncover whether they are down to personal circumstance, society, or the education system itself. It also examines how the new teachers get on as they try to translate their real-life expertise into the realities of the classroom. The experts include scientist Professor Robert Winston, historian David Starkey, barrister Cherie Blair, journalist and political aide Alastair Campbell, actor Simon Callow, artist Rolf Harris, musician Jazzie B and Olympic gold medallist Daley Thompson.

Jamie advertised with the Daily Mail in October 2011.

Jamie's Fish Supper (2011) was a one-hour special show in which Oliver cooked 10 fish recipes as a part of Big Fish Fight campaign.

Jamie Cooks Summer (2011) was a one-hour special in which Oliver cooked summer dishes in various outdoor locations.

Other television appearances[link]

Oliver has twice guest-hosted Channel 4's The Friday Night Project.

He has also made two appearances in the "Star in a Reasonably-Priced Car" segment of BBC Two's Top Gear. His first appearance was notorious for his attempt to make a green salad in the back of his Volkswagen Microbus,which was fitted with a Porsche engine, while the Stig drove it around the Top Gear test track.

Oliver is the second British celebrity chef (after Robert Irvine) to appear as a challenger on Iron Chef America, taking on Iron Chef Mario Batali in 2008 in a losing battle with cobia as the theme ingredient.^{[citation needed]}

He starred as one of the judges in the 2008 US series Oprah's Big Give hosted by Oprah Winfrey on ABC (America).

He guest starred as himself in the "Meatloaf Surprise" episode of Phineas and Ferb.

Live shows[link]

The Happy Days Live tour was Oliver's first live show in 2001 and included several dates in the UK and Australasia.^[46] Performing to sold-out venues, he cooked on stage and interacted with the audiences with competitions, music and special effects only usually seen in pop concerts.^[47] He took the audiences by surprise by singing and drumming to a song called Lamb Curry written by his longtime friend Leigh Haggerwood. Oliver appears at the BBC Good Food show each year and took to the road once more in 2006 on an Australian tour where he performed in Sydney and Melbourne. Following the entertaining format of his first live show, the 2006 Australian tour featuring special guests including mentor Gennaro Contaldo, and students from Fifteen London. Oliver also performed a new song written by Leigh Haggerwood called Fish Stew which Jamie cooked to and also drummed along to at the end of the show. The shows were a great success and are featured in a one-off TV documentary called Jamie Oliver: Australian Diary.^[48]

Controversy[link]

In 2005, Oliver was widely criticised by animal rights groups for slaughtering a fully conscious lamb on his TV show, while PETA praised Oliver for showing the killing uncensored, claiming that it highlighted problems with the methods used within slaughterhouses for viewers at home.^[49] PETA spokesman Sean Gifford said that it "could turn the more diehard carnivore into a vegetarian."^[49] British TV regulator Ofcom reported they had seven complaints from the public.^[49]

Oliver has been known for his comments about other chefs and has spoken out against Marco Pierre White, who has been critical of Oliver in the past, and the notorious swearing of Gordon Ramsay.^[50]

In 2005, Oliver embarked upon his school dinners campaign to improve the quality of food fed to pupils. While the campaign was arguably successful,^[51] at the time it was a highly controversial shake-up for students and parents, some of whom believed that the students should have a healthy option available, but still be given the choice as to what they want to eat. In September 2006, Rawmarsh Community School, South Yorkshire, UK, made headlines after a handful of parents revolted against Oliver's lunch plan (in which all 1,100 pupils on site were fed two portions of fruit and three vegetables every day) by delivering junk food from local shops to the pupils through the school fence. One parent dismissed Oliver's food as "disgusting rubbish" and declared, "Food is cheaper and better at the local takeaways.”^[52]

In 2008 Jamie revealed on Chris Moyles' Radio 1 show^[53] that he had never cooked a hard boiled egg (as a dish in itself). Jamie volunteered the information, with some embarrassment, when discussing Delia Smith's infamous 'How to boil an egg' gaffe.

In 2011, Oliver, an advocate of cooking meals from scratch and using local produce, caused controversy after it turned out the sauces used in Jamie's Italian in Glasgow were from an industrial park almost 400 miles away in Bicester.^[54] Oliver and Gordon Ramsay are spokeschefs for the "Big Fish Fight," which campaigns for sustainable seafood, but were criticised for their use of endangered fish.^[55]

Also in 2011, Oliver came under fire for lack of food safety protections in his restaurants and illnesses associated with under cooking mince meat that may have been contaminated with E.coli.^[56]

Pop culture[link]

Oliver was mentioned in the South Park episode "Medicinal Fried Chicken". Eric Cartman, one of the main characters, is ordered by Colonel Sanders to stop him from delivering his speech against KFC. He is also featured in the later episode "Crème Fraiche". Oliver cries while trying to convince celebrity chef Bobby Flay that kids' food should be healthy.^[57]

Books[link]

• Something for the Weekend, ISBN 0-14-102258-2
• The Naked Chef, ISBN 0-7868-6617-9
• The Return of the Naked Chef, ISBN 0-7181-4439-2
  • Published in America as The Naked Chef Takes Off, ISBN 0-7868-6755-8
• Happy Days with the Naked Chef, ISBN 0-7868-6852-X
• Jamie's Kitchen, ISBN 1-4013-0022-7
• Jamie's Dinners, ISBN 1-4013-0194-0
• Jamie's Italy, ISBN 0-7181-4770-7
• Cook With Jamie: My Guide to Making You a Better Cook , ISBN 0-7181-4771-5
• Jamie's Little Book of Big Treats, ISBN 0-14-103146-8
• Jamie at Home: Cook Your Way to the Good Life, ISBN 978-0-7181-5243-7
• Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours, ISBN 978-0-7181-4862-1
  • Published in America as Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, ISBN 978-1-4013-2359-2
• Jamie's Red Nose Recipes, ISBN 978-0-14-104178-0
• Jamie's America, ISBN 978-0-7181-5476-9
• Jamie does... Spain, Italy, Sweden, Morocco, Greece, France, ISBN 978-0-7181-5614-5
• Jamie's 30-minute Meals, ISBN 978-0-7181-5477-6
• Jamie's Great Britain, ISBN 978-0-7181-5681-7

Notes[link]

• Jamie Oliver @ telegraph in The Telegraph
• Jamie Oliver biography in BBC Online
• Q&A with the Naked Chef Jamie Oliver, 8 November 2007
• Jamie Oliver's Restaurants – Fifteen at Visit Britain
• Jamie Oliver at the Chef and Restaurant Database
• 350 Years of Jamie's Family History
• Video of Jamie's talk at TED
• Jamie Oliver interviewed by Decca Aitkenhead on Guardian October 2010.

References[link]

Further reading[link]

• List of social entrepreneurs
• Stafford Hildred, Jamie Oliver: The Biography (2001) ISBN 1-903402-55-7
• Gilly Smith, Jamie Oliver: Turning Up the Heat (2006) ISBN 0-233-00168-9
• Gilly Smith, Jamie Oliver: The Kitchen Crusader (2006) ISBN 978-1-86200-414-6

External links[link]

Wikimedia Commons has media related to: Jamie Oliver

Wikiquote has a collection of quotations related to: Jamie Oliver

• Jamie Oliver Official website
• Jamie Oliver at the Internet Movie Database

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2010)

Zoot Sims
52nd Street Jazz Fair, New York, July 6, 1976.
Background information
Birth name	John Haley Sims
Born	(1925-10-29)October 29, 1925
Origin	Queens, New York, U.S.
Died	March 23, 1985(1985-03-23) (aged 59)
Genres	Jazz
Occupations	Saxophonist
Instruments	Tenor saxophone, soprano saxophone, alto saxophone
Associated acts	Woody Herman, Al Cohn, Stan Kenton, Buddy Rich, Gerry Mulligan, Oscar Peterson, Jack Kerouac, Bob Brookmeyer, Count Basie, Art Pepper, Jim Hall, Annie Ross,

John Haley "Zoot" Sims (October 29, 1925 - March 23, 1985) was an American jazz saxophonist, playing mainly tenor and soprano.^[1]

Biography[link]

He was born in Inglewood, California, the son of vaudeville performers Kate Haley and John Sims.^[2] Growing up in a performing family, Sims learned to play both drums and clarinet at an early age. His father was a vaudeville hoofer, and Sims prided himself on remembering many of the steps his father taught him.

Following in the footsteps of Lester Young, Sims developed into an innovative tenor saxophonist. Throughout his career, he played with renowned bands, including Benny Goodman, Artie Shaw, Stan Kenton, and Buddy Rich. Sims was also one of Woody Herman's "Four Brothers", and he was known among his peers as one of the strongest swingers in the field. He frequently led his own combos and sometimes toured with his friend Gerry Mulligan's sextet, and later with Mulligan's Concert Jazz Band.

In the 1950s and '60s, Sims had a long, successful partnership as co-leader of a quintet with Al Cohn, which recorded under the name "Al and Zoot". That group was a favorite at the New York club The Half Note. Always fond of the higher register of the tenor sax, Zoot also liked to play alto and late in his career added the soprano saxophone to his performances, while recording a series of albums for the Pablo Records label of impresario Norman Granz. Zoot also played on some of Jack Kerouac's recordings.

Sims acquired the nickname "Zoot" early in his career while he was in the Kenny Baker band in California. The name was later appropriated for a sax-playing Muppet.

Zoot Sims died in New York on March 23, 1985.

Discography[link]

• Stan Getz, Al Cohn, The Brothers (1949) Prestige Records
• Zoot Sims All Stars (Zoot Sims - Al Cohn - Kai Winding - George Wallington - Percy Heath - Art Blakey) (1953 Esquire Records)
• Zoot! (Riverside Records 1956) with Johnny Williams, Nick Travis (trumpet), Gus Johnson and Nabil Totah. Compositions by George Handy
• Tenor Conclave (1956) with Hank Mobley, Al Cohn, John Coltrane, Red Garland, Paul Chambers and Art Taylor
• Jutta Hipp with Zoot Sims (1956) with Jutta Hipp
• Goes To Jazzville (1956) with Totah, Williams, Bill Anthony, Jerome Lloyd, and Gus Johnson
• Zoot Sims and The Joe Castro Trio Live at Falcon Lair (1956)
• That Old Feeling is a double-issue CD of two 1956 albums, one including "Bohemia After Dark", Sims' first recorded alto solo, and Zoot Sims plays Alto, Tenor, and Baritone
• Zoot Sims/Al Cohn - Hoagy Carmichael Sessions and More (1957) recorded in New York, Sims plays tenor and Cohn, baritone with Nick Travis, trombonist Jimmy Cleveland, pianist Elliot Lawrence, bassist Milt Hinton, and drummer Osie Johnson. Arrangements by Bill Elton
• Together Again! (1957) with Al Cohn, Herbie Steward, Serge Chaloff, Elliot Lawrence, Burgher Jones and Don Lamond
• A Night at the Half Note (1959) with Al Cohn, Mose Allison, Paul Motian, Nabil Totah, and Phil Woods
• Either Way (1959–60) with Cecil Colier, Bill Crow, Gus Johnson, and Mose Allison
• The double-CD Al Cohn with Zoot Sims Complete Original Quintet/Sextet Studio Recordings contains:
  • their first quintet/sextet collaboration from 1952
  • From A To Z (1956)
  • Al And Zoot (1957)
  • You 'N' Me (1960) with Allison, Major Holley, and Osie Johnson. Cohn and Sims play clarinet on "Angel Eyes" and tenor on most tracks
• Down Home (1960) with Dave McKenna, George Tucker, and Dannie Richmond
• At the Half Note Again (1965) with Cohn, pianist Roger Kellaway, bassist Bill Crow, drummer Mel Lewis. On some tracks there is a third tenor player Richie Kamuca and a different rhythm section (pianist Dave Frishberg, bassist Tommy Potter and Lewis
• Bossa Nova Session (1962) with Jim Hall
• Waiting Game with orchestra arranged by Gary McFarland (Impulse!, 1966)
• The Greatest Jazz Concert in the World (1967) with various artists as part of a jam session (Pablo, 1967)
• Al Cohn & Zoot Sims - Easy As Pie - live at the Left Bank Jazz Society night at the Famous Ballroom in Baltimore, 1968. Rhythm section is Dave Frishberg, Victor Sproles on bass and Donald McDonald on drums
• Zoot Sims/Al Cohn - Body and Soul (1973) with Jaki Byard on piano, George Duvivier on bass and Mel Lewis on drums
• Zoot Suite (1973) - live with Jimmy Rowles, George Mraz(bass) and Mousey Alexander
• Joe Venuti/Zoot Sims - Joe & Zoot & More (1973) w Spencer Clark on bass saxophone, Milt Hinton and Bucky Pizzarelli
• Zoot Sims and the Gershwin Brothers (1975) with pianist Oscar Peterson, guitarist Joe Pass, George Mraz and Grady Tate (drums)
• Count Basie/Zoot Sims Basie & Zoot (1975) quartet w bassist John Heard and drummer Louie Bellson. A bluesy set.
• Soprano Sax (1976) with Ray Bryant, George Mraz, and Grady Tate
• Hawthorne Nights (1976) with a small big band and arrangements by Bill Holman
• Somebody Loves Me, a re-issue of tracks cut in the mid-70s for the Groove Merchant label, featuring Sims on tenor and soprano with Bucky Pizzarelli (guitar), Milt Hinton (bass), and Buddy Rich (drums). Some of this was released at the time as the album Nirvana. Reissued by Pilz Records (USA) on CD as Send in the Clowns
• If I'm Lucky (1977) with pianist Jimmy Rowles, George Mraz and Mousey Alexander. Released on Norman Granz's Pablo Records
• For Lady Day (1978) Sims, Rowles and Mraz, performing some of Billie Holiday's favourite numbers. Jackie Williams on drums
• Zoot Sims and Sweets Edison - Just Friends (1978). Released on Norman Granz's Pablo Records
• Zoot Sims in Copenhagen (1978)
• I Wish I Were Twins - Zoot Sims with Jimmy Rowles (1981)
• Art Pepper/Zoot Sims - Art 'n' Zoot (1981) - with bassist Ray Brown and guitarist Barney Kessell
• Zoot Sims with Joe Pass - Blues For Two (1982)
• Suddenly It's Spring - (1983) w Rowles, Mraz and Akira Tana
• Quietly There (1984) Zoot Sims plays Johnny Mandel compositions with Mike Wofford piano, Chuck Berghofer bass, Nick Ceroli drums, and Victor Feldman percussion, his penultimate recording

As sideman[link]

This section requires expansion.

With Lalo Schifrin and Bob Brookmeyer

• Samba Para Dos (Verve, 1963)

With Sarah Vaughan

• Vaughan and Violins (Mercury, 1958)
• The Duke Ellington Songbook, Vol. 1 (Pablo, 1979)
• Linger Awhile: Live at Newport and More (Pablo, 2000)

References[link]