Jamie Oliver [Paperback]

Stafford Hildred (Author), Tim Ewbank (Author)

Book Description

Publication Date: April 2003

Jamie Oliver is one of Britain's most popular chef's and personalities. But although his light-hearted approach and ready charm have endeared him to everybody, surprizingly little is known about this young man. Stafford Hildred and Tim Ewebank have approached Jamie's friends, family and collegues to produce a biography that shows just what makes him tick.

Editorial Reviews

From Booklist

Devotees of cable television's Food Network immediately recognize Jamie Oliver, the fast-talking, boyish culinary whiz whose success in Britain as the "Naked Chef" has spawned a similarly enthusiastic following in the U.S. The authors depict Jamie's origins as the son of an energetic couple whose dream was to turn their unexceptional rural Essex pub into one of Britain's finest dining spots. Dyslexic, young Jamie found school a chore and reading a bore, but he flourished in London cooking classes. Success in the kitchens of trendy London eateries and his irrepressible personality soon brought him to television's attention. The program's title, The Naked Chef, emerged from Oliver's intent to strip away all frippery and recover the fundamental flavors in good food and cooking. This breezy biography may lack serious reflection on the man or his culinary talent, but fans of Oliver's television persona will find lots to nourish their enthusiasm for their idol. Along the way, American readers will absorb more than a little contemporary British English slang. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.

From the Publisher

Jamie Oliver just might be the most popular chef in the world. In just four frantic years, he’s gone from low–ranking pasta cook at London’s trendy River Café to a household name as the Naked Chef—a title earned by his “stripped–down” style of cooking. His boyish looks, infectious enthusiasm, and matey appeal have won him the kind of popularity usually accorded to pop stars. With “a charm that shines even brighter than his glossy pictures” (PEOPLE), he’s brought a youthful, sexy slant to television cuisine. Now, media critics Stafford Hildred and Tim Ewbank trace Jamie’s rocketing rise to the top and look at his startling impact on the cuisines of more than a dozen countries, his romance with and recent marriage to model Juliette Norton, and his efforts to forge a parallel career as a rock musician. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 168 pages
• Publisher: Metro Books (April 2003)
• Language: English
• ISBN-10: 1904034128
• ISBN-13: 978-1904034124
• Product Dimensions: 7 x 4.2 x 0.7 inches
• Shipping Weight: 5.6 ounces
• Average Customer Review: 3.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #7,717,134 in Books (See Top 100 in Books)

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7 of 7 people found the following review helpful:

3.0 out of 5 stars Routine Journalistic Effort. 4 years out of date already., October 21, 2004

By 

B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews
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This review is from: Jamie Oliver: The Biography (Hardcover)

`Jamie Oliver The Biography' is a weak book using just about every criteria you may wish to apply to the biography of a contemporary culinary celebrity.

The very first warning I would make to a potential buyer is the fact that the book was published in 2001, so it was probably completed in early 2001, when Jamie was about 25. This means that all of the most interesting events in his life and career such as the birth of his children, the `Oliver's Twist' TV show, on stage performances, and the whole `15' restaurant enterprise do not even appear in this book.

I suppose there is some justification for doing a biography of a public figure so early in their career OTHER than making money, but this book exhibits none of what I would consider worthwhile. If this were a book on a 25-year-old physicist, mathematician, or microbiologist, I would expect that it would deal with the subjects scientific achievements in some depth. If this were a book on a 25-year-old chess player, I would expect an intelligent analysis of the subject's play. If this book were on a 25-year-old poet, I would expect some intelligent analysis of the subject's poetry. This book says virtually nothing about Jamie's cuisine, aside from the fact that it is based on Spanish and Italian influences (and that he likes his great mortar and pestle), and everyone who has watched his shows already knows that.

In fact, in these 250 pages, there is precious little I did not already know about his nibs already. By the nature of Jamie's shows, we already know that he grew up in Essex to parents who ran a local pub and that he began his cooking career by washing dishes and doing prep work in the pub's kitchen at the age of 8. We know all about his being mentored by Gennaro Contaldo and his stint at the River Café where he was discovered during the taping of a TV special featuring Rose Gray and Ruth Rodgers at the River Café. There are even events in Jamie's early career I have encountered that are not in the book. For example, Ruth Rodgers was very stern with Jamie when he first applied for a job at the River Café. It turns out, this was just her `game face' when talking to unsolicited job seekers. The book does absolutely nothing to examine Jamie's relations with Contaldo, Gray, or Rodgers.

The book is pretty thin on several other accounts. While 250 pages seems to be a rather respectable size for the story of a 25 year olds life, the font is quite large, so we are probably getting no more that about half that number of pages were the book printed in a normal font size for the size of the page. Regarding the content, even those things we may not know about young Jamie are pretty easy to adduce from what we know of his character, without having to be told. It is new to me to read that Jamie and Jools have known one another since shortly after Jamie graduated from catering school. And, they were a real couple before Jamie attained even the slightest hint of celebrity. But, the book doesn't even come close to discussing anything interesting about their relationship. There is more interesting material on this matter in the introduction to Oliver's third book `Happy Days with the Naked Chef' than there is in this whole book.

So, this biography is almost purely journalism of the most superficial type. A year ago, there was a long profile of Mario Batali in the New Yorker which, in about 10 pages said more about the inner workings of Mario's ambitions, achievements, and culinary style than this book does in its anemic 250 pages. And, it really fails as good journalism too, as I found at least one rather serious factual error, where Bobby Flay's name is misspelled as `Bobby Ray' and he is only credited with being the executive chef of Bolo and Mesa Grill rather than being a co-owner. It is especially odd that the only quote from an American source comes from Flay, as Jamie has much more in common with Mario Batali, as he has even featured Mario invented dishes in his cookbooks.

A small but not insignificant concern to American readers is the fact that this book is written entirely from an English point of view. Aside from a snapshot of Jamie with Nigella Lawson (who is not mentioned in the text) and brief references to Delia Smith, Elizabeth David, the `Galloping Gourmet', and `Two Fat Ladies', there are virtually no references to names familiar to American foodies. There are a fair number of references to the Food Network, but nothing about the close business relations between Jamie and the Food Network involving the production of `Oliver's Twist'.

There is some interesting material about Jamie's musical endeavors, but it seems that the authors are about as clueless about music as they are about cooking, as they describe `Quadrophenia' as a film about London mods. This work is much more important as The Who's second major long musical work, and, this is important because, to my ear, `The Who' seem to be the most important influence on the sound of music coming from Jamie's band.

Unless you are an unalloyed Jamie Oliver fanatic, I suggest you pass on this book and spend your money on our boy's excellent cookbooks (One small interesting fact here is that Jamie started his first book several years before his appearance in the first `Naked Chef' show. No surprise, but a confirmation of his seriousness about cooking and his natural talent as a creative chef.)

2 of 2 people found the following review helpful:

1.0 out of 5 stars Cook'n Sensation - Jamie Oliver - The Biography, February 15, 2005

By 

CM - See all my reviews

This review is from: Jamie Oliver: The Biography (Hardcover)

"Jamie Oliver The Biography" is about Jamies' life and how he got his start to becoming a culinary genius and still is. This book was published in 2001 when Jamie Oliver was in the mist of his early public career. Thus being written to early in Jamies career (thinking someone wanted to cash in on this cooking sensations biography before he became a solid household name all over the world) and not incorporating some of the most interesting known facts, like the start of his Fifteen Restaurant, Oliver's Twist a brilliant TV cooking show and the birth of his children, which would have made for incredible reading.

It's hard to discuss a work that is a total amateur journalistic disaster. To begin by saying "no to reading this book" is a good safe bet. This book contains lots of white space and a large type face (fonts) which means that you have 250 pages without a whole lot of content, just large words taking up space. As we read on page 42 Jamie says "Reading bores me to death as I am dyslexic. I have honestly never read a book from cover to cover in my life." I could not agree more, regarding this quote. I could not get to the end of this book. Well, this is one book I think he should have read cover to cover before it was published.

On a positive note however; Jamie Oliver has managed to give us a brilliant TV cooking show and simple, easy to follow recipes that anyone, even those with little culinary skills can concoct. Jamie Oliver is promoting a lifestyle based on good cooking from basic fresh ingredients. So instead of acquiring this book, I suggest you pick up one of his exquisite cookbooks from "The Naked Chef" series.

5 of 24 people found the following review helpful:

5.0 out of 5 stars Touching! A Real Tear Jerker! Newberry Award Winner!, October 28, 2002

By 

Dick Grayson (Alexandria, Virginia United States) - See all my reviews

This review is from: Jamie Oliver: The Biography (Hardcover)

Crackingly British biography of our favourite "tongue-pushing" chef from his glorious (and almost regal) East-end fame. This is a brutally frank, almost cockney tale of how young Oliver rose to culinary stardom with his fantastic recipes and has worthless insight of his beyond horrible music group, "Mother Russia." Each page is filled with a "rogering" of recipies, each with a "Big Ben/Parliament" type of enigmatic splendour. As a Brit, I know all too well of how chefs are often the [fool] of the culinary joke, but with Oliver and the often buxom Nigella Lawson, we're put England back on the map of dining delights. As such, we Birchshire-ians will one day take over the deep-fried, carnival world of food and triumph beyond the gates of heaven. Bloody Outrage!