Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen.

This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!

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Product details

Hardcover: 360 pages
Publisher: Hachette Books (May 19 2009)
Language: English
ISBN-10: 1401323596
ISBN-13: 978-1401323592
Product Dimensions: 19.4 x 2.9 x 25.4 cm
Shipping Weight: 1.3 Kg
Average Customer Review: 89 customer reviews
Amazon Bestsellers Rank: #121,310 in Books (See Top 100 in Books)
- #75 in Books > Cookbooks, Food & Wine > Meals > Budget
- #337 in Books > Cookbooks, Food & Wine > Celebrities & TV Shows
- #452 in Books > Health, Fitness & Dieting > Nutrition > Healthy Cooking

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Product description

Review

"His books make me want to sit down and eat."―Andrew Scalvani, New York Times

"...his take on "the good life" of gardening and eating close to the earth is so common-sense, so relaxed, that kitchen nerves don't intrude."―Orlando Weekly

"His enthusiasm and love of life are infectious."―Seattle Times

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 thirty-three and lives in London with his wife Jools and their daughters, Poppy and Daisy.

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Customer reviews

4.5 out of 5 stars

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Top customer reviews

Great book

ByLena Mon May 21, 2009

Format: Hardcover

I picked up this book just a few days ago but have already tried to make 2 recipes. Both turned out great! What I like about this book is the simplicity of ingredients. A lot of British cookbooks oftentimes call for things that are either hard or impossible to find in North America. This book is quite basic in that regard, which is great. I really like his section on salads -- it has some great advice on mix/matching. Great book!

0Comment 32 people found this helpful. Was this review helpful to you?YesNo

Not quite the recipes I wanted,

ByChristianon April 26, 2017

Format: PaperbackVerified Purchase

I am a beginner, The just take the frozen food and shove them in the oven kind of guy.
The recipes inside didn't quite do it for me, I mean it's not my kind of food or comfort food I'm used to and want to eat.
It is well explained but I like simple, not too many ingredients type of recipes.
So I'll just stick with finding simple recipes online and print them.

There's nothing wrong with it but I returned it.