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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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.
The book is great and, in spite of being used, in excellent form. There was only a little scratch on the cover :)Published 7 days ago by Or
Have used many recipes from this cookbook, and they have all turned out great. Easy to follow recipes, most are fairly easy to prep, nutritious and taste great! Read morePublished 1 month ago by kdangeruss
Perfect for anyone, very easy to read and use. even if I am using another recipe I use this as my go to guide.Published 2 months ago by Paul Smith
Great cookbook to have in your collection. Yeah there's the internet to at your fingertips to get everything, but sometimes you just need the physical book in front of you. Read morePublished 4 months ago by Brian Sullivan
Love Jamie, love the techniques. My students like using it as a reference.Published 5 months ago by Pamella A. Pilant
For novices only. And for people who find Oliver's unrelenting narcissism charming. ( "I love this dish;" "when I made this, it reminded me of;" "this is my... Read morePublished 6 months ago by Choderlos