Cook with Jamie: My Guide to Making You a Better Cook -by Jamie Oliver -a Signed Copy ( Cookbook / Cook Book / Recipes / Cooking )( The Naked Chef )

(LATER PRINTING) Oliver, Jamie (signed)(aka The Naked Chef )

ISBN 10: 1401322336 / ISBN 13: 9781401322335

Published by N.Y. / New York: Hyperion / Jamie Oliver, 2007, 1st Edition, Later Printing, New York, NY, 2007

About this Item

------------( later printing of the First Edition ) ---hardcover, about 7.75w x 10h inches, a Near Fine example, no dustjacket as issued, signed and inscribed by JO "Emery & Robbie love Jamie Oliver", 447 pages, colour photos throughout, any image directly beside this listing is the actual book and not a generic photo /// SIGNED ---GUARANTEED to be AVAILABLE/// ---sizes are approximate (generally within 1/8 inch)--- Size: 7.75w x 10h Inches. Seller Inventory # 169307

Bibliographic Details

Title: Cook with Jamie: My Guide to Making You a ...

Publisher: N.Y. / New York: Hyperion / Jamie Oliver, 2007, 1st Edition, Later Printing, New York, NY

Publication Date: 2007

Binding: Hard Cover

Illustrator: Photo Cover

Condition: Near Fine

Dust Jacket Condition: No Jacket as issued

Signed: Signed (see description)

Edition: Later Printing.

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.