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

( 21 )

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 ...

See more details below
Hardcover (REV)
$37.50
BN.com price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (27) from $4.28   
  • New (12) from $19.03   
  • Used (15) from $4.28   
Sending request ...

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.

Read More Show Less

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
Read More Show Less

Product Details

  • ISBN-13: 9781401322335
  • Publisher: Hyperion
  • Publication date: 10/2/2007
  • Edition description: REV
  • Pages: 448
  • Sales rank: 207,805
  • Product dimensions: 7.70 (w) x 9.80 (h) x 1.60 (d)

Meet the Author

Jamie Oliver
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.

Biography

Jamie Oliver was part of a culinary evolution -- one including Emeril Lagasse and Nigella Lawson -- away from the intimidation factor of predecessors such as Julia Child or even Martha Stewart and toward simply prepared but sophisticated food. His show The Naked Chef, and now Jamie Oliver’s London (seen Stateside on the Food Network), presented the English chef’s approach to “pukka” life, with an emphasis on ingredients and ease over technique and equipment. Like a kitchen dervish, Oliver seemingly slapped together gourmet meals for on-camera occasions ranging from a christening to a football-watching session -- all of it narrated in a dialect so British that the Food Channel site features a glossary of his oft-used terms (“pukka” being excellent, or first-rate).

Oliver’s informal tone makes cooking seem an act of will rather than skill, and his books present a vibe similar to his show. He prescribes techniques and ingredients almost offhandedly, mentioning his own preferences in such a way that leaves you free to discover alternatives but likelier to follow the master. In a cereal recipe from The Naked Chef Takes Off, Oliver writes, “At this point feel free to improvise, adding any other preferred dried nuts like raisins, sultanas or figs -- but personally I think my combination works pretty well. This will keep for a good couple of months very happily in your airtight container, but you'll have eaten it by then, I guarantee.”

Often, dishes in Oliver’s books consist of a few list-free paragraphs that seem more like concepts than recipes at first; but if you read, you’ll see that everything you need to know is right there. Measurements for Oliver often consist of “some,” “a handful,” “a squeeze.” Instructions often include directives such as “bash up,” “whizz up,” “scrunch,” and “smear.” With text like this, it’s easy to see how Oliver has gotten scores of novices -- particularly men -- into the kitchen.

It wasn’t surprising that Oliver became a media darling so quickly. His ebullience, photogenic looks, and youth made him the sort who could appeal to everyone from grandmas to regular blokes. His culinary skills, however, could not be questioned. Having started at age eight by helping in the kitchen of his parents’ pub/restaurant in Essex, he later attended Westminster Catering College and gained experience at kitchens in France and at London’s Neal Street Restaurant and the River Café. His presence in a documentary about the café led to several T.V. offers after it was shown, and The Naked Chef was born.

Cooks around the world couldn’t get enough of Jamie Oliver -- but by 2001, many in Britain had had their fill. Wrote one Guardian columnist, “Jamie Oliver is -- like the Lord himself -- all around us. He is available and on sale in every format, real and virtual. …It is getting hard to spend a day without seeing his face or hearing his voice.” Sensitive to the criticism, Oliver reportedly told the Observer, "I'm quite boring, I've been with the same girl for nine years, I work hard, everything I do is positive, so I couldn't see any reason why the press would aggro me. But then it did." The nay-saying seems to have died down a bit, as it’s become clear that the appetite for all things Oliver has not yet been sated.

Those who are looking for a certain amount of culinary consistency in a cookbook author might do well to look elsewhere. Oliver has often mentioned that he is continually sampling cultures and evolving his cooking style, still being in his 20s and all. His next book, Jamie’s Kitchen, he writes on his Web site, “is completely different to Naked Chef stuff.” This is good news, though, for cooks who aren’t afraid to experiment a bit. Oliver helps ease the bumps in the ride.

Good To Know

Oliver is opening a nonprofit restaurant in London that will also employ underprivileged kids in the kitchen, an endeavor he hopes to capture in a new T.V. show.

He has played the drums in a band called Scarlet Division since he was 13, and released a CD in the U.K. called Cookin’, which was a compilation of his favorite tunes to cook by.

Married to ex-model Juliette “Jools” Norton since 2000, Oliver had daughter Poppy Honey in March 2002 and has a second child on the way.

Oliver’s association with the grocery chain Sainsbury’s caused some headaches for the chef. The spots, which also featured Oliver cooking on his BBC-produced show, did not agree with the network’s code of ethics. One in particular, which featured Oliver speaking Cantonese and practicing Kung Fu, drew protests from some viewers who considered it racist. His deal with the BBC eventually soured over conflict with his Sainsbury’s commitment, and Oliver set up his own company, Fresh Productions, to handle his projects.

Read More Show Less
    1. Hometown:
      London, England
    1. Date of Birth:
      May 27, 1975
    2. Place of Birth:
      Essex, England

Interviews & Essays

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.

Read More Show Less

Customer Reviews

Average Rating 4.5
( 21 )
Rating Distribution

5 Star

(15)

4 Star

(3)

3 Star

(1)

2 Star

(1)

1 Star

(1)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
See All Sort by: Showing 1 – 20 of 21 Customer Reviews
  • Anonymous

    Posted January 19, 2008

    A book to read and use.

    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.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 13, 2008

    'One Sizzling Culinary Commodty!'

    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!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 24, 2010

    more from this reviewer

    I Also Recommend:

    Absolutly Necessary To Have

    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.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted February 16, 2009

    Great Cookbook! Beautiful Photos & Good Info even for experienced cooks

    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.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 9, 2009

    Versatility

    Love the mix of all cultures and styles of cooking

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted October 22, 2008

    more from this reviewer

    Jamies great

    Love the cook book, the food tastes great and easy to use. You have to buy this!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 4, 2007

    A reviewer

    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.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 5, 2010

    Yes you can cook

    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!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 16, 2010

    No text was provided for this review.

  • Anonymous

    Posted July 7, 2009

    No text was provided for this review.

  • Anonymous

    Posted May 3, 2010

    No text was provided for this review.

  • Anonymous

    Posted February 22, 2009

    No text was provided for this review.

  • Anonymous

    Posted February 5, 2010

    No text was provided for this review.

  • Anonymous

    Posted October 15, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 10, 2009

    No text was provided for this review.

  • Anonymous

    Posted April 1, 2010

    No text was provided for this review.

  • Anonymous

    Posted March 30, 2010

    No text was provided for this review.

  • Anonymous

    Posted November 25, 2009

    No text was provided for this review.

  • Anonymous

    Posted June 2, 2009

    No text was provided for this review.

  • Anonymous

    Posted June 26, 2010

    No text was provided for this review.

See All Sort by: Showing 1 – 20 of 21 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)