Cook with Jamie: My Guide to Making You a Better Cook
  • Cook with Jamie: My Guide to Making You a Better Cook
  • Cook with Jamie: My Guide to Making You a Better Cook
  • Cook with Jamie: My Guide to Making You a Better Cook
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Cook with Jamie: My Guide to Making You a Better Cook

4.4 21
by Jamie Oliver
     
 

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My guide to making you a better cook.

I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow

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Overview

My guide to making you a better cook.

I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage!

You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you.

P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you.

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Editorial Reviews

Publishers Weekly

The seemingly inexhaustible Oliver (The Naked Chef, Happy Days with the Naked Chef, etc.) returns with what may be his best book yet. Aiming to educate readers on cooking basics, Oliver offers more than 175 recipes, which emphasize flavor and freshness over labor-intensive preparation. With a conversational style that favors general guidelines over strict instructions-recipes often call for a "knob of butter," a "handful of shelled peas" or "a big handful of freshly grated Parmesan"-Oliver's friendly and enthusiastic approach handily deflates new-cook anxiety. Loaded with photos that cover common skills like cleaning and preparing fresh lobster, discerning degrees of doneness in meat and crafting homemade pasta, Oliver's patient explanations leave little room for confusion. His dishes, many of which are updated versions of classics, are impressive and accessible. A simple baked potato is made savory by stuffing it with bacon, anchovies and sage, and a basic risotto becomes extraordinary with the addition of apples, walnuts and Gorgonzola. Empathizing with those strapped for time, he offers four takes on that trusty fallback, chicken breasts, all of which can be prepared in a single baking dish. Loaded with everyday dishes ranging from fried calamari and onion gratin to shortbread cookies, this volume doesn't set any new culinary standards, but it will certainly make an impact on determined newcomers still intimidated by the prospect of preparing a three-course dinner. Profits will be donated to Oliver's Fifteen Foundation, which teaches underprivileged kids worldwide how to cook. (Oct.)

Copyright 2007 Reed Business Information

Product Details

ISBN-13:
9781401322335
Publisher:
Hachette Books
Publication date:
10/02/2007
Edition description:
REV
Pages:
448
Sales rank:
158,712
Product dimensions:
7.70(w) x 9.80(h) x 1.60(d)
Age Range:
18 Years

Meet the Author

Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He is twenty-nine and lives in London with his wife Jools and their daughters, Poppy and Daisy.

Brief Biography

Hometown:
London, England
Date of Birth:
May 27, 1975
Place of Birth:
Essex, England

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Cook with Jamie 4.4 out of 5 based on 0 ratings. 21 reviews.
Guest More than 1 year ago
I found this book insightful to many ways of cooking. I learned alot from Jamie Oliver, you get a different appreciation of food after following his instructions.
Guest More than 1 year ago
Jamie quite simply ROCKS! He is so awesome. All that talent in one little man (Ha!) What a huge talent! Not only does he own 15 restaurants he actually takes the time to share his vast amounts of knowledge in the culinary world. Part cook, part teacher, this book is amazing! I have learned so much from this man, that I cannot praise him loud enough! I suppose all that is left to say is simply, 'Thank You!' This is one cookbook you don't want to overlook! Get your copy today!
NJMetal More than 1 year ago
Jamie Oliver, celebrity chef and food revolutionary, provides the quintessential cook book of modern times. Half recipie half how to, this book should be the go to book in every kitchen library in America. Jamie Oliver sets out to teach cook in the most basic forms and techniques. This cook book is acessable to everyone without being simplistic or childish. Not only does this book provide a wide array of recipies it also teaches the basics of cooking. How to identify and pair flavors and textures and aromos. The main idea behind "Cook With Jamie" is to become a sort of shoot-from-the-hip type of cook. Not to rely heavily on recipes but to be able to create your own dishes no matter how simple or complex. This may be the single most important reason to have this book in your home. The epicurean lessons aside this book also includes incredibly simple, incredibly delicious recipies that run the gammut. The book is divided into sections as salads, pastas, meat, fish, poultry, dessert and a few others. The recipes reflect the lessons in each section. This is a hefty well bound cook book. If there is one cook book to get for a house warming, wedding gift or something for your own kitchen, this is the book to get above all others.
michellemybelle55 More than 1 year ago
Nice selection of menus items and definitely gives you very good information on basics that sometimes might need refreshing. Nice variations on traditional recipes...plus new ideas, too.
Anonymous More than 1 year ago
Love the mix of all cultures and styles of cooking
RickX More than 1 year ago
Love the cook book, the food tastes great and easy to use. You have to buy this!
Guest More than 1 year ago
Jamie's cooking style is awesome. He's pasion for cooking and teaching is very obvious in his books. His strong personality mixed with his love for creating a good live through the kitchen, reach our souls and make us to be a better thinker when it comes of a good food. I'm impressed.
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Talk about a great book, this one is easy to understand and use. Jamie's clear writing and easy steps makes anyone a better cook. Novice to accomplished cooks can learn something from this book. It would make a great bridal shower gift!
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