Dimensions: 448 pages, 3.94 × 3.05 × 0.64 in
Published: October 2, 2007
The following ISBNs are associated with this title:
ISBN - 10: 1401322336
ISBN - 13: 9781401322335
From the Publisher
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.
About the Author
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.