I have to admit, I resisted Jamie Oliver's charms vigorously over the years, but after watching his Food Revolution show where he attempts to upgrade the British School versions of school lunches in both nutrition and flavor, I came to realize that he is one celebrity chef who really cares about food. I find myself thinking like him, or how I believe he thinks with regard to every aspect of my meals and how they came about. For instance, do I want a sandwich made with Wonder Bread, or, would I prefer to make my sandwich with the wide variety of freshly baked loaves from a local bakery where, not only do they provide better taste and nutrition, they are not made with additives and preservatives that make bread last for two weeks? I choose the latter. So....I bought this book, and I have to say that I have enjoyed it. Though, as of now, I have only actually made two recipes in this book, both have turned out very well. For years, I avoided making steaks at home, until recently when I tried Jamie's version of prime rib steak with rosemary potatoes. Afterwards, I felt like I had eaten at a 5-star restaurant! It was a lovely meal and was all the more satisfying to know that I had prepared it myself. A televised review of this book gave him credit for having a picture of every recipe inside and I suppose that helps folks to visualize the end results, but, for me it is helpful but not necessary. I have also made his shortbread recipe and that turned out quite good as well. Jamie's european background sometimes takes some getting used to from the standpoint of a North American-some of the terminology and names of items must be translated, but, all-in-all, this is an excellent book for both reference and recipes. Lastly, I have to say that there is something about the British sense of humor, or, humour, that comes across vividly in Jamie Oliver's shows and cookbooks that I love dearly.
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