Product Description

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.

Product Details

• Amazon Sales Rank: #209 in Books
• Published on: 2007-09-20
• Original language: English
• Binding: Hardcover
• 448 pages

From Publishers Weekly
Starred Review. 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 over 175 recipes that 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 fall-back, 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.
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Customer Reviews

Don't really know much about cooking? If you truely want to be a better cook you need this book.
You have seen the cooking shows, you've tried the recipes... and sometimes they turn out but never look as good as they did on TV. This book covers every aspect of cooking a beginner to intermediate (if not more) would benefit from learning about. It takes all of the basics like beef, pasta, risotto, seafood, vegetables, etc. and really breaks down what the product you are working with IS and what it DOES and WHY you are doing what you are doing at each step. It also teaches you things like how a restaurant can pop out a risotto in 10 minutes when anyone who has made it before knows it takes a good 40 minutes to make.

I highly recommend this book to anyone who is serious about improving their cooking techniques and who wants to increase the quality of their cooked meals.

Extremely useful for all level of cooking know-how
Apart from knowing that the proceeds from the purchase of this book (and some of his others) go towards his various charities, it's so worthwhile owning. I am a trained pastry cook and have been cooking and experimenting with food for years. I find this book to be invaluable from his simple salad dressings to the more advanced dishes. My brother loves to cook but lacks the knowledge, so I got him this book for his birthday, because he had already seen mine. He was thrilled and has mastered the art of fresh pasta making as well as much more. Jamie Oliver's writing style is just like him on his shows and fun to read and learn from. The photos and diagrams are great, especially since I am someone who won't buy a cookbook that doesn't have pictures. There are photos for pretty much every recipe as well as diagrams of meat cuts ie. a cow and where the tenderloin comes from and the best way to cook it, etc. It's not about to replace my baking textbook or my Joy of Cooking as there aren't nearly as many recipes in Jamie Oliver's book, but I'm much quicker to pick up his book and try out a new and delicious looking dish for my young family for dinner! It's definitely one of my top 5 most used cookbooks!

Great!
Most of the recipes in here (with the exception of anything with blood sausage)are excellent. Jamie does a great job of combining his passion for food with straightforward non-fussy recipes that will please most palates. This book is a must for any cookbook collection and his recipes will be used time and time again.