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

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex. In 2002 he founded Fifteen restaurant in London and the associated charity the Fifteen Foundation. There are now three other Fifteen restaurants worldwide. Jamie has also recently started up the Jamie's Italian chain of high street restaurants. In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and through the Feed Me Better campaign caused the government to substantially change its policy towards school food, increasing funding and putting new, nutritious menus in every school. He lives in London and Essex with his wife and children.

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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