- Hardcover: 416 pages
- Publisher: Hachette Books; 1st edition (March 4 2008)
- Language: English
- ISBN-10: 1401322425
- ISBN-13: 978-1401322427
- Product Dimensions: 19.7 x 3.8 x 25.7 cm
- Shipping Weight: 1.4 Kg
- Average Customer Review: 27 customer reviews
- Amazon Bestsellers Rank: #107,673 in Books (See Top 100 in Books)
Jamie at Home: Cook Your Way to the Good Life Hardcover – Mar 4 2008
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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, 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.
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Top customer reviews
It's certainly a much better read than his previous Cook with Jamie, mainly because with this one he's made a better attempt at identifying his audience. Jamie, it's obvious, is enthusiastic about his cooking, and he expects his readers to have the same enthusiasm (and therefore the same knowledge) that he does. This is something that was missing from his previous effort.
The book is arranged in a seasonal theme, with recipes for spring, summer, fall and winter. This is good, because it encourages the type of varietal eating that keeps a diet from getting monotonous.
Where the book differs from his previous efforts is the way he talks about his garden. Most of the ingredients he uses are grown from there, with the main exception of poultry and game meats. (The poultry and eggs chapters have an especial interest, given his current project dealing with the exposure of battery hens.)
The recipes themselves are clear and well written, to the point where a high-schooler would feel brave enough about attempting some of them.
About the only thing missing is a chapter on herbs and spices. Oliver uses so many in his dishes you'd think he'd devote at least one page to their cultivation, but he doesn't. Still, don't let that spoil what's probably Oliver's most accessible cookbook to date.
That said, the recipes are arranged according to the seasons of the year and emphasize using produce in season, which is something most of us can improve upon in our kitchens. And the recipes are good--but somehow, having to wade through all that gardening has made me less enthusiastic about searching them out.
Jamie uses the profits from his books to support his projects of teaching unemployed kids to be chefs, and I love his enthusiasm for helping others. Still, I think I would rather have bought some other of his books than this one.
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