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Cook with Jamie: My Guide to Making You a Better Cookx$15.77
 (40 reviews)
Best Price: $37.50 $15.77
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.
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Customer Reviews
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Superb Introduction to Cooking. Buy It NOW!
By A20IIR0422G3A5 on 2007-10-18
`Cook with Jamie, My Guide to Making You a Better Cook' by the British culinary wunderkind, Jamie Oliver, is a long drink of cool water for fans of Oliver, and a joy to read for any dedicated foodie, who enjoys reading cookbooks. It is a special treat to read two manuals on `how to cook' in the same month from such distinguished practitioners such as Oliver and Alice Waters.
At 447 pages, plus fabric bookmark sewn into the spine, this is obviously a serious book, especially since it lacks some of the graphical razzle dazzle and cutie pictures which have cluttered some of Oliver's books in the past. As Jamie himself says, this almost seems like it should be his first book instead of his seventh. Oliver even goes so far as to hope he has created `a timeless, modern-day classic' manual on how to cook.
The book has much which would qualify it for consideration as a `timeless classic'. Unfortunately, the bar for `timeless culinary classics' is pretty high, set, among others, by Oliver's compatriots, Elizabeth David, Jane Grigson, Claudia Roden, and Nigel Slater. So, while I don't believe it achieves those Olympian goals, it is still a very, very good cookbook, especially for younger readers and students.
The thing which sets Oliver apart from practically everyone else who chants the `fresh, seasonal, organic, local' mantra is that Oliver is committed to these principals in his heart and soul. He is not just repeating a party line. And, that commitment jumps off of almost every page in this book. This and his overall `joie de vivre' are simply infectious, and they bring his cookbooks alive with enthusiasm. Like many of his other books, especially `jamie's Italy' and `jamie's kitchen', one is almost surprised at how many original culinary insights one encounters on his pages. Given the pedagogical objectives of this book, they are more common (and certainly more highly expected) in this book than in his others.
My five favorite sections in this book are:
The Salads chapter. I would line this up with the comparable chapter from salad specialist, Alice Waters in `The Art of Simple Food', and I believe Jamie would match her point for point. Oliver and Waters both arrive at roughly the same place, but Oliver has the skill of getting points across just a bit more dramatically than Miss Alice.
The Fresh Egg Pasta section. Oliver here does things which are missing from even the best pasta instructions from Marcella Hazan. Hazan may demonstrate the basic technique more effectively, but Oliver gives excellent pictorial instructions on making six (6) classic fresh pasta shapes.
The Selection of Dried Pasta Recipes. This, of course, is Oliver's real forte. With his apprenticeships with Gennaro Contaldo and London's River Café, I believe his selection of pasta dishes is second to none in tastiness and originality.
The Diagrams on Cuts of Meat. Almost all other diagrams of this sort you see are more complicated, and the diagram of the chicken cuts is a bit misleading, but the simplicity of the hoofed animal parts is remarkably illuminating, especially in the way the loins are depicted.
The Vegetables Chapter. Oliver rhapsodizes about vegetables with as much or more virtuosity he applies to salad greens. Sir Jamie cleverly concentrates his attentions on those vegetables which are most familiar to UK, Irish, Aussie, and American tastes, with several different recipes for potatoes; carrots; peas; leeks and onions; broccoli and cauliflower; cabbage and zucchini.
I must also give honorable mention to the sections on custards and meringues in the chapter on desserts. The chapters on pasta, vegetables, and salads alone are worth the price of this book. Everything else is pure gravy.
For those of us who have not seen Sir Jamie since his `Jamie's Kitchen' TV series, the introduction brings us up to date on his `Fifteen' project where he subsidizes the culinary educations for deserving teens who have had something of a tough time of it in the world. There are now five `Fifteen' restaurant / apprentice shops, with three in the UK, one in Amsterdam, and one in Australia, and all the profits from this book will go to support that endeavor.
While I love the book, overall, it is not quite the great tutorial on how to cook that Jamie may have been aiming for. It has great insights, fine sections on choosing equipment, food safety, and herbs and spices, but it simply does not cover everything you would expect in a textbook. The treatment of pastry, breads, shellfish, soups and stocks and egg dishes is too light. There is very little on serious knife skills, and there is no bibliography. If I were to recommend a single culinary manual to an earnest, inexperienced amateur, I would suggest Waters' `The Art of Simple Food' unless the person had a serious Jones for Italian cuisine or they were in high school or middle school.
But that does not mean this is not a dandy book. More than any of Jamie's earlier efforts, this one really deserves your attention if you love food, and especially if you teach younger people about food. Aside from its snappy insights, the rich photographs are more likely to appeal to an inexperienced cook. The only thing which may be lost on a newbie is the great originality of so many of Oliver's dishes, many of which were developed in the `Fifteen' kitchens. For this virtue, the book stands as a great cookbook in itself, even if you ignored the pedagogical material.
My final word on Jamie's book is that unlike most writers, Jamie can evoke in the reader with his enthusiasm those special flavors and sensations so important to working with food. He does not have the literary elegance or encyclopedic range of Elizabeth David, but he certainly gives Nigel Slater and Nigella Lawson a run for their money as a pretender to David's throne.
Excellent reference and recipe book
By A2URPZAW794S6O on 2007-10-14
I just bought this book over the weekend on a whim. Holy moly - out of the 40 or so cookbooks I own, this is the first that I have decided that I *must* cook every single recipe within, a la Julie and Julia. This is a great reference manual (not for the absolute-beginner cook, however), but the recipes contained within promise excellent meals, and probably a 75 pound weight gain over the next year.
love this cookbook
By A3SDBL8SJC2ME3 on 2007-10-28
Excellent cookbook to improve your skills even if they are limited. Loaded with great tasting recipes which are practical to make because the techniques are doable and the ingredients are findable.
brilliant a must have
By A2GH9RP2JXYJO9 on 2007-10-27
I must first say that I may be a bit biased,I really love Jamie Oliver. That being said I think that this is his best book ever. Just the recipes alone are worth the every penny.add to that that he is donating 100% of the money he makes to the fifteen foundation, which trains young kids from tough backrounds all over the world to have a career in the food industry. makes it really hard to feel bad about buying the book too.
Oliver is one of the best...
By AJW6KG5ATLE8H on 2007-12-06
Jamie hits the nail on the head when he says he is worried about the state of mass food production. The amount of toxins we put into our bodies due to eating fast and over processed food is staggering. Oliver wants us to keep personal cooking traditions alive and purchasing this book is a step in the right direction. His never pretentious approach to the kitchen makes everything seem simple and relaxed. Recipes like Honeycomb Cannelloni, Fifteen Chocolate Brownies and Pork Chops with Apple and Sage are inventive without demanding ridiculous ingredients. A fantastic addition to any kitchen library!
- Always inspired by Jamie
By ASHMV6XWQNESB on 2007-10-18
Cooking has never been in my favorite things to do until BBC Food had a full day show rerun on Jamie Oliver's The Naked Chef. Very engaging fellow I'll say and his way of cooking is an absolute 'ezzy brezzy' for a so-so cook like myself. This book is as inspiring as his TV shows. And for the fact that this book is dedicated to help other less fortunate people out there makes it a worth while book to keep. Although, I wish he would explain more on the science of the food assembly he created. But I guess there's always another book for that.
- Cook with Jamie
By A11I091LWM0Z31 on 2007-11-16
Very good book have had a good read and am about to start making some of Jamie's great recipes have had to order another or I wouldn't get my one back from my Step-daughter. I always try to watch his TV series and love the great ideas that he has.
You will not be disappointed with this book.
- Joy of Cooking 2.0
By A1F4NPV8208YL4 on 2007-12-23
Could be the next gen 'Joy of Cooking'. Lots of info on cooking not just what to cook but why. Wide range of recipes, including "warm salads". Good content and layout. Super pictures and lots of them. Well designed cookbook.
- Love Jamie, love Europeans - But still better options for truly amateur cooks
By A1W7R5ZAGVOSVQ on 2008-07-21
I fell in love with Jamie Oliver during reruns of his show on Food Network. He's the everyday guy who gives back - and seems to really know how to cook casually. So, I probably would have rated this book higher (particularly since the proceeds go to such a good cause), but for two things:
1) I bought Tom Colichio's Think Like a Chef at the same time
2) There is a big difference in how europeans cook - or at least, how Jamie cooks that will probably mske his book less appealing to aspiring American cooks than other book options (not that it doesn't have appealing ideas)
Here's my best example (from a veggie, fish lover): Both Colechio's book and Oliver's have a very similar recipe: Basically - Salmon cooked in sea-salt. Jamie's has a whole fish, eyes and all (and recommends not cutting the fish). Tom's uses a salmon filet. Jamie talks about how to buy the best fish and types of fish, Tom talks about basic techniques you can build upon to create great dishes. I prefer Tom's "no eyes" on my fish and shrimp approach.
Both books are laden with colorful pictures of the finished dish, and step-by-step instructions... Oliver's is filled with dishes that don't look particularly appealing. (Could be all those whole fish - and seemingly over-cooked veggies). Tom's is filled with "starter" recipes you build upon - that look scrumptious. (Pan roasted mushrooms - YUM!)
For REAL cooks (I'm a novice's novice) this may be fine. Some of the basic instructions on herbs, creating a salad, diagrams of meat cuts, what equipment you need for your kitchen and Jamie's unpretentious style - still make Oliver'sa worthy choice for a novice chef. Other, more ambitious illustrated topics, like how to deal with a squid, make other starter books a better choice for true amateurs.
BOTTOM LINE: If you're looking to learn cooking - this has some good insights - but you may be turned off by the European flavor of receipes. Between the two books, for a foodie amateur chef, Colichio's is a better choice. Or --- just grab both for a whole education.
- Jamie describes his favorite recipes
By AC6B3KT7SQ3GC on 2008-04-29
I just love to watch Jamie on his BBC program, and this is the first of Jamie's books that I've purchased. (I'd now like to order one more of his famous books).
Anyhow, what I simply love about this particular cookbook are all of Jamie's wonderful HINTS and GOOD INFORMATION that Jamie lays out for the reader at the very beginning of each Chapter and also within each sub-category.
Because I've seen Jamie on TV so many times, I am very familiar with his (rather cute) lingo, such as "dollop" and "knob",for example. His lingo does not turn me off,as some have stated, but rather, I like his way of speaking because it makes Jamie seem more REAL to me! .....And because Jamie projects such an approachable personality, the readers (and TV viewers) are, of course, instantly drawn to him and his cooking style.
YES, there is a photo of every single recipe, and YES, that is a good thing!....As another commentator stated, "there is alot to be said for photos of every recipe".
Some of the recipes would be hard for a beginner to duplicate , or even to comprehend. For example, "The Squash Sage and Amaretti Risotto" would be a difficult recipe for a beginner cook to visualize. Yes, the photos are tantilizing, however, some of the combinations may be hard to phathom (from a novice cook's perspective). Another example is the "Squid with Black Pudding stuffing and sticky tomato sauce" (hum???), or the "Perfectly Cooked Crispy Duck with Spiced Plum Chutney". Would a beginner "get it" or be turned off? (Just something for beginners to keep in mind).
However, if a reader of this book has seen Jamie actually cook on TV and has seen how his chosen flavors can actually "work", then MOST of the recipes in this book are very doable,FUN,and exciting! These are some of my favorites:
~~Summertime Tagliarini , p. 68
~~The best Onion Gratin, p. 333
~~Must-Try Red Cabbage, p. 358
~~Overnight SLOW Roasted Pork, p. 174
~~Rib Roast, p. 154
~~White Fish, p. 222
~~Black Cod, p. 226
~~Lemon Drizzle Cake, p.383
~~Easy Shortbread, p. 412
~~Schnitzels, p. 182
~~Baked Ham Shanks, p.162
- Complete Cookbook
By A2CD78BKO17LJ5 on 2008-01-02
My son Chris really likes to cook. He's very precise when he tries a recipe, so it is always guaranteed to turn out exact. He is a big fan of Jamie Oliver, having met him when he was here in Seattle a couple years ago. He saw this latest book while at the mall Christmas shopping. He came home raving about it, which of course gave me the idea to get it for him for Christmas. Chris and Jamie chatted about one of Jamie's recipes that my son made out of a previous cookbook of his. Jamie was intrigued by my son, who was 17 years old at the time. I remember Jamie asking him how old he was; he seems to have a soft spot for the younger generation, particularly the ones interested in cooking. This latest book breaks it down so simply, which my son is excited about. Good eating doesn't have to be complicated. The more we learn about basic cooking and eating, as Jamies's latest book breaks down for you, the more we can enjoy quality food without breaking the bank! I think as a society, we can be lazy about cooking, myself included. There seems to be no time after work to cook a quality meal. This book explains step by step how by having a few basic ingredients stocked in your home, you can turn out a quality meal in no time. Highly suggest this book.
- This book is tremendous.
By AD9LI3KHEIQUO on 2008-02-08
It sounds ridiculous, but there's really something to be said for a picture on every page. The recipes in this book are for simple, un-intimidating, beautiful food. Everything we've made so far has been delicious.
- super super super
By A3DEQV103RZUAY on 2008-05-08
I had a dinner party a couple of nights ago & cooked 3 recipes from this book, & it was fabulous! Jamie is really genuine in his love of food & writes so passionately about it. His simple, friendly (not too 'chef-fy') tone makes his book a pleasure to have & read.
- Trust Jamie to Spice Up Your Kitchen Experience
By A280VZ4CKUINI0 on 2007-12-28
Jamie Oliver is known for making great meals accessible to the average person; for sharing simple recipes made with quality ingredients. In Cook with Jamie he takes it to a new level - not only do you get a fantastic recipe book, but a true 'cook book' - Jamie tells you what kitchen equipment is a must-have, and teaches techniques that form a foundation for future cooking.
It's amazing how often a person can cook specific dishes, but lacks the foundation knowledge. For instance, if you can make a great white sauce, you understand the principle to make a roux, a white sauce, and a myriad of other sauces.
Trust Jamie - he'll make you a better cook.
(Did I mention you also get the happy feeling of supporting the Fifteen Foundation?)
- Another winner from Jamie
By A1898U6W2QMOLS on 2008-03-01
This is a beautiful cookbook. There are tons of color photos - a photo of everything that you can make in the book. There is some superb instruction too to help you learn how to make delicious, unfussy food.
I ripped pages out of Jamie in Italy because he had the gall to put lurid photos of butchered animals in the book. I didn't appreciate the shock value of the photos and there should have been some kind of warning on that book. I mean, there you are going to cook a nice Italian meal and there is a butchered bloody animal on the next page. Yikes!
Fortunately this book resorts to animal charts to show the cuts of meat. Much more instructional and no shock value (unless you are a vegetarian).
I am a vegetarian but used to have a little meat in my diet. I do find Jamie's books to be a bit meat heavy but then he is English.
I am a huge fan of the way Jamie cooks and how he writes his cookbooks. I feel like he's sitting down with me having a pint and telling me how to make something. His voice is preserved in his books and that makes them good reading as well as being useful.
This book is also part of his charitable work in that Jamie's entire profit goes to the project that funds his "15" restaurants.
- Jamies cookbook
By A1K698Z1BXO8JY on 2008-01-23
We own a restaurant and we love this book. Simple recipes with lots of flavor. Interesting ideas for vegetables
such as roasting cauliflower, although we did not blanch first it was very good, even the next day. Sections on
cuts of meat and fish should be helpful to all levels of cooks. Don't be afraid to try some of the Indian spices
you will be pleasantly surprised at how much flavor they add to your cooking. Enjoy !
- Simply fabulous
By A28CTGKSK87TAL on 2008-02-15
I just wanted to chime in... I don't have much to add that others haven't stated better. I love this cookbook. It is beautiful, straightforward, never condescending, and even though I am a pretty darn good cook, these recipes are new and exciting. Despite being aimed at new cooks, this is a wonderful book for foodies like me.
- Jamie knocks 'em dead again
By A2FSWM70JQFPE9 on 2008-03-07
I have all Jamie Oliver's books and believe all to be just what they are meant to be; fun with cooking and an educational experience. I've tried a few of the dishes and love all of them. The things he talks about are not complicated but some of the stuff he includes in the recipes can be difficult to find in an American grocery store. Not too many of us have a good butcher in the neighborhood not to mention a fishmonger. That aside, Jamie Oliver loves cooking, loves teaching novices how to cook and is a top notch person. I've spent five years in England (during his introduction on the Food Newtwork) and seen his work with Fifteen and Jamie's Kitchen. I wish we had more celebreties in the US who demonstrated such a Philanthropic nature and less need about getting into tabloids. He uses his celebrity for good not for gain. For that I will buy his books, eat in his resturants and speak good things about him. Doesn't hurt that he's a damn fine chef, too.
- Great Recipes. Better Guides.
By AWV1SB3RYX64E on 2008-03-11
So I've always loved Jamie's recipes. But even better it's a very thorough guide with beautiful pictures for every recipe and lots of details. Overall it could be his best work.
- Review - Cook with Jamie
By A1J4KG1N7ZZQR2 on 2008-04-13
The intention of this book is to be a beginner's guide for cooking, and it is just that. The book allows you to cook with confidence because you finally understand why certain things are done and why they work so well. Although this is a beginner's guide, it should not deter seasoned cooks from reading. There are many great and handy basic recipes that it remains a book that every cook can enjoy. As a bonus you can enjoy Jaime's excitement about the joy of cooking and using quality ingredients.
- Beautiful Simplicity
By A32LPLCL8YSV5A on 2008-07-23
I like this book tremendously. I'm somewhat of a collector of cookbooks and this is one of my favorites. It has full color pictures of all the recipes, which work with precision every time. (I've already had three people ask me for the Shortbread recipe and I've only had this book a month or so.) I also enjoyed Jamie's tips, such as shaking salad dressings in a jar to emulsify instead of whisking. The attached ribbon bookmark is handy too. One of the main things that I like is that it doesn't take 30 ingredients to make one of the recipes. It's broken down to the basics and the flavors really exhibit themselves. The sections are broken down well into categories such as Fish, Pasta, Custard, etc. There are a few negatives that I've found with this book however. Firstly, Jamie Oliver seems to promote his devices and other books a bit too much for my taste. Secondly, the pages are thin and seem very fragile when splattered with water. Lastly, and perhaps it's an English thing, but he seems to use terms such as "a pinch", "a slight cup", and "a dash" quite a bit. I'd much rather have precision. Overall a very knowledgeable, refreshing read.
- Disappointed
By AUF2NKAM4CDEP on 2007-12-24
I sent the book back!I saw him on the Today show promoting the book and cooking an item that did NOT appear in the book.I did not like the layout of how recipies are to be followed.Therefore I would not recommend this book.
- great cookbook
By A39B2ABBDTRFUQ on 2008-01-20
The thing I like about Jamie Oliver's cooking is that it is fairly simple yet incredibly flavoursome. This book is an essential cook's guide, covering nearly all types of Western cooking, from the basics to final preparation.
Bon appetit!
- 5 Stars. GREAT
By ALIU0NMSNG05V on 2008-02-12
in a word: Fantastic.
I am not a big lover of cook books but this if you pardon the pun is the icing on the cake.
Jamie makes it so simply, its well written in a straight common sense tone that makes its easy to read. A must for anyone who wants to go just a bit further in the kitchen but does not want to spend hours upon hour of cooking
- Jmmie does it again
By A3DTNNXC1WMX40 on 2008-03-23
I have several of Jaimies books.....and enjoy them all. This, however, is exceptional. Much of it I am reading like a novel! Great 1nformation and technique, much of which would be difficult to acquire elsewhere.
The recipes are interesting, many with a twist...many with "theme and variations" included. Jaimie always stresses quality ingredients and discusses ways to correctly select them.
The gnocci section alone is worth the price....
I am not through with the book as I have been savoring it, as I do with much of his food...
Enjoy!
- Cooking is simple
By A16NSD0CDL6LD5 on 2008-05-27
The quality of the book is very high. The book is big and full of delicious receipts that make you an excellent cooker. All the receipts are very well described and with illustrated pictures. The harcover of the book makes it also a beatifull item to have in your personal library.
- Great new cook book
By AJ1HBXXF4MJP7 on 2008-01-01
This is a wonderful cook book for a new cook as well as an experienced cook. It has great recipes as well as wonderful pictures and techniques.
- Most Excellent Gift
By AOD3HWLOOUS9E on 2008-01-11
Gave this book as a gift to my husband and it was an instant hit. The book has great stories along with fantastic recepies. This is a must have for any serious cook!
- Great cookbook
By A2I2ECRQ0EIT0J on 2008-01-18
Jamie Oliver's cookbook is user friendly: it's clear, concise, has a great variety, and we've always been able to successfully create the dishes we've attempted! A great addition to your kitchen, or a gift!
- Wonderfully Simple
By A1YDZG6TNTPQGE on 2008-02-04
I just tried two recipes for dinner and they were amazing. Simple, fresh ingredients and easy to follow instructions. I'm already planning my next meal using this book.
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