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More copies of this ISBN:Cook with Jamie: My Guide to Making You a Better Cookby Jamie Oliver
Synopses & ReviewsPublisher Comments:Jamie Oliver believes this should have been his first book: a crash course in the "basics of food, shopping, and cooking with great ingredients." Treating the reader as he would one of the students in his inspirational "Fifteen" restaurants, where he transforms ordinary youths into great chefs, Oliver explains it all — from the best equipment, to shopping tips, right down to how to recognize and prepare different cuts of meat (essential knowledge, in Oliver's book)! Each chapter covers an essential food category, the building blocks on which to build a respectable repertoire as a burgeoning chef, and is prefaced by a mini-introduction to the category, including tips for getting started. In the chapter on salads, for example, Oliver explains not only the best leaves, vegetables and herbs, but also how to make basic dressings; in the fish chapter, he details different types of fish, and how to be more discerning at the market. Oliver has created a truly important book for anyone, at any stage in life, who just wants to cook better and have fun in the process. As he says, "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! More than 175 recipes. 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." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.) Synopsis:Oliver, the high-energy chef, bestselling author of "The Naked Chef," star of the Travel Channels "Jamies Great Italian Escape," and "Today" show cooking expert, returns with his latest guide to help anyone become a better cook. About the AuthorJamie Oliver grew up in his parents' country pub, where he started cooking at the age of eight and has since worked with some of the world's top chefs. Jamie has starred in five television series. Jamie's Fifteen Foundation provides training and mentoring for disadvantaged young people and now has programs and restaurants in London, Cornwall, Amsterdam, and Melbourne. He's probably best known for his work as the Naked Chef — a young Brit who stripped down food to its bare essentials. Jamie lives in London with his wife Jools, and their daughters, Poppy and Daisy. What Our Readers Are SayingAdd a comment for a chance to win!
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