Product Description

'I can't tell you how long I've dreamt 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. ‘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. Now is the time for you to get stuck in and reclaim your fantastic cooking heritage!’

Product Details

• Amazon Sales Rank: #926 in Books
• Published on: 2006-10-05
• Original language: English
• Binding: Hardcover
• 448 pages

About the Author
Jamie Oliver has worked with some of the world’s top chefs and now runs his own restaurant, Fifteen. He lives in London with his wife Jools and their two daughters. Penguin published his previous books: The Naked Chef, The Return of the Naked Chef, Happy Days with the Naked Chef, Jamie’s Kitchen, Jamie’s Dinners and Jamie’s Italy.

Customer Reviews

The best, simplist book of Jamie Oliver so far
All though all of Jamie's books are good, there were all complicated to follow. There were to many this and that's and the ingredients were expensive. But now, as the book says; this helps you become a better cook. The ingredients are easy to get; they are simple things like common vegetables and meats that are not too expensive. The book is easy to follow, the foods are simple yet different in their own little ways, and still lovely.

Maybe some people that have loved Jamie's past books will be slightly disappointed with this one, but I wouldn't have thought so. This book is for new coming cooks that want to prepare a meal for any number of people. Jamie concentrates on everything in this book, loads of different food types: meaty main courses, desserts, veggie meals and even how to make simple fruit and veg better to eat.

I am now third of the way through this book (I haven't cooked everything) and all of the meals that I have followed in this book so far are excellent. The really important thing is that the recipes turn out just like the pictures provided, they are that simple to follow that they are always just like what they are supposed to look and taste like.

I would recommend this book to ANY inexperienced cook, or even a experienced one. This book is fantastic, even though the recipes are simple, and the food is not expensive, the meals are brilliant. This is to improve your everyday food, and there are even some tips on the techniques of making the food. This book is one of my best cooking guides. A must buy.

9.5/10

Delicious Food Made Easy
I bought this book as my new years resolution was to learn to cook. Who better to turn to than Mr Oliver? To start with, there are absolutely loads of recipes to try out, you could spend a very long time trying to decide what next to cook! Its always good to have variety, and Cook has this in spades. My first recipe attempt went disastrously wrong (sausage fusilli) but whether this was because we broiught the wrong sausages or because its not a great recipe i dont know, but we werent very keen! However, everything else we've cooked from this book has been a success. The meatballs were delicious and nicely spiced, the fish wrapped in bacon was yummy and surprisingly filling, and the home made custard is beyond words. Its so good and so hard to stop eating- calorific but the nicest thing i've eaten in a long while! Every recipe has a mouthwatering picture and there are tons of tips from shopping for meat to how to kill a lobster. If you want to learn to cook then this is a must buy-simple recipes that taste very very good!(apart from the sausage fusilli!)

'Whether you've cooked before, or it's your first time, I wanted to give you a smidgeon of our Fifteen cookery course.'
Essentially a great first book for the new cook, but contains sufficient to keep the more experienced busy, too!

From the back cover :-

'ps..... By the way, you should feel good about buying this book because every single penny made from it will go towards 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.'

In hindsight, a note that maybe should have been on the front cover of the book, to deter some folk from getting the wrong impression and thinking that this is just another Jamie Oliver cookbook....... and one that claims to 'make you a better cook'!

As Jamie, says 'it's the biggest book I've ever done', and that is no understatement - it is a weighty tome of 447 high quality pages, making it a little on the heavy side for bedtime reading!
However, if you do need to keep your place, the book has a lovely braid fabric bookmark!

This chunky book is split over 6 main chapters:-

Salads
Pasta, Gnocchi and Risotto
Meat
Fish
Vegetables
Desserts

along with an intro,'thanks', a section called 'Bits and Bobs' (safety, freezing, chopping techniques, herbs and spices) and a full index, clearly highlighted with vegetarian recipes.

'Welcome to my 7th book.....
In a way I feel this should have been my first cookbook, where I take you on a journey through the basics of food, shopping and cooking with great ingredients, a bit like the Fifteen students when they start on day one of their course.....

Each chapter opens with helpful notes about the subject, e.g.:-

'Salads' includes:-
'What makes up a salad?', understanding flavours , recipes for 'dressings' and 'mayonnaise'....before the recipes, which are clearly laid out with an opening note, the number of servings, the list of ingredients and method....... plus a photo of the finished product.

'Pasta' includes a guide to making your own.

'Gnocchi' - literally means 'lumps' in Italian, and there are a few different ways of making them'.

'Risotto' includes a basic recipe.

'Meat' includes notes:-
'All About Meat'. and how to be a better meat shopper, how to cook it and there are useful two-page spreads showing the different cuts of beef, lamb, pork and chicken, including cute black and white drawings of each animal.

then follow some other meats that Jamie loves:-

Duck
Rabbit
Turkey

'Fish' includes notes on types, flat and round, how to be a better fish shopper, cooking filleted fish, cooking whole fish, scallops, mussels and clams, prawns, crab, lobster (inc. how to prepare a live one) and squid.

A small taste of the recipes within:-

My Favourite Coleslaw
Jools' Favourite Saturday Afternoon Pasta
Macaroni Cheese (a twist on the old-school frumpy Anglicised dish)
Fantastic Fish Lasagne
The Best Stew with Potato and Rocket Pasta Cushions
Asparagus, Mint and Lemon Risotto
Melt-in-your mouth Shin Stew
Overnight Slow Roasted Pork
The Best Roast Turkey
Perfectly Cooked Crispy Duck with Spiced Plum Chutney
Poached Salmon Steak
Steamed Thai-style Sea Bass and Rice
Whole Fish baked in a Salt Crust
Prawn Cocktail (tweaked!)
Southern Indian Crab Curry
Scotch Stovies
Slow Cooked Leek Soldiers with Bacon
The Best Onion Gratin
Whole Baked Cauliflower with Tomato and Olive Sauce
Classic Victoria Sponge with all the trimmings
Tea Party Fairy Cakes
My Nan's Lemon Drizzle Cake
Basic Meringue
Eton Mess
Proper Custard
Homemade Ice Cream
The Best Shortbread in the World
Fifteen Chocolate Tart

My favourite main, tried and tasted......

'Incredible Baked Lamb Shanks'.
The lamb is baked in individual foil parcels, each including a 'swig of wine'(!), and served some two and a half hours later, straight out of the oven.......direct to the centre of the table!

Favourite pud. - a modern spin on an oldie.....

'1980s-style Black Forest Swiss Roll'!

I have to echo Jamie's note in the recipe heading:-

...'sponge, black cherries and booze......a match made in heaven'.......!
Sprinkled with the recommended chocolate shavings, naturally, I have to admit to regularly 'going OTT', with the clotted cream, making my completed dish far less delicate than it is meant to be!
BUT..... I justify it as a super alternative to a heavy Christmas Pud. with Brandy Butter!