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1 Home & Garden Cooking and Food- UK and Ireland

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

by

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

ISBN13: 9781401322335
ISBN10: 1401322336
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher 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:

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.

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 Author

Jamie 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 Saying

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Average customer rating based on 1 comment:

copleykennedy, February 24, 2008 (view all comments by copleykennedy)
Thank god I found this book! I can't cook for anything, but Oliver writes this book as if he's just found a good friend who he'd like to teach all about his passion - food. So his writing is accessible and honest in a way that cookbooks aren't usually. The food is stuff that I'd want to eat and feel comfortable cooking- I learned so much, not just about food, but also why local, organic and sustainable food makes a difference and how I can help with my purchases (first by buying this book which goes back to support 15, an amazing program). There was enough great in this book to make me want to fly to the UK and thank Jamie in person!
Was this comment helpful? | Yes | No
(12 of 17 readers found this comment helpful)

Product Details

ISBN:
9781401322335
Author:
Oliver, Jamie
Publisher:
Hyperion Books
Photographer:
Loftus, David
Photographer:
Terry, Chris
Subject:
Regional & Ethnic - American - General
Subject:
Cookery
Subject:
American - General
Subject:
Cooking and Food-US General
Copyright:
Edition Description:
Hardcover
Publication Date:
20071031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
448
Dimensions:
9.6875 x 7.4375 in 4 oz
Age Level:
from 18

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Related Subjects

» Cooking and Food » Featured Chefs » Chefs
» Cooking and Food » Regional and Ethnic » British Isles
» Cooking and Food » Regional and Ethnic » UK and Ireland
» Cooking and Food » Regional and Ethnic » United States » Ethnic
» Cooking and Food » Regional and Ethnic » United States » General

Cook with Jamie: My Guide to Making You a Better Cook Used Hardcover
0 stars - 0 reviews
$16.50 In Stock
Product details 448 pages Hyperion - English 9781401322335 Reviews:
"Publishers Weekly Review" by , "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" by , 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.

"Synopsis" by , 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.
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