Cook With Jamie : My Guide To Making You A Better Cook

Oliver, Jamie

ISBN 10: 1401322336 / ISBN 13: 9781401322335

Published by Hyperion, 2007

About this Item

NY: Hyperion, 2007. Hard Cover no DJ (as issued for this edition). First Edition, first printing (stated with complete number line). Oversized, 7.5 x 9.7 inches, 448 pp. Illustrated with color photography throughout by David Loftus and Chris Terry. Color photo decorative boards are clean with a straight binding, with sharp edges and corners. Photo endpapers with an open square for the next student's picture. Pages are clean, no names or markings, not Ex-Library. Gold ribbon place marker. A new and unread copy. Gift Quality. Book condition: As New. "I'll take you through a whole load of simple and accessible recipes. 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." Books are carefully packaged and quickly shipped in a box.".

Seller Inventory # 2210

Bibliographic Details

• Title: Cook With Jamie : My Guide To Making You A Better Cook
• Publisher: Hyperion
• Publication Date: 2007
• Language: English
• ISBN 10: 1401322336
• ISBN 13: 9781401322335
• Binding: Hardcover
• Edition: 1st Edition.
• Condition: As New
• Dust Jacket Condition: No Jacket
• Seller catalogs:
  • COOKBOOK

About this title

Synopsis

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 Caf . 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. The second season of the ABC show Food Revolution will air in Spring 2011. He is thirty-five and lives in London with his wife, Jools, and their children, Poppy, Daisy, Petal, and Buddy Bear.