'A complete cookery course. A wonderful addition for any kitchen with lots of handy tips and techniques as well as mouth-watering recipes' Sun
MY GUIDE TO MAKING YOU A BETTER COOK
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 guests. Try my creamy butternut squash. Or why not have a go at my Venetian-style fish lasagne?
If you're going to eat three time 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.
PS Every single penny made from this book will go towards training and inspiring young kids from tough backgrounds all over the world through the Fifteen Foundation. On behalf of them, thank you.
'Huge, informative. The approach is back to basics; the advice, and the recipes are first rate' Sunday Telegraph
'Now you can become a masterchef in your own home. Worth every penny' Heat
About the Author
Jamie Oliver started cooking at his parent's pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the world's top chefs. He is now running Fifteen - one of the best restaurants in London and the subject of the television series Jamie's Kitchen.
Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia.
He also started, and continues to be involved with the Fifteen Foundation, which provides training and mentoring for disadvantaged young people - allowing them to follow their dreams and become chefs.
Jamie lives in London with his wife, Jools, and their four children.
Reviewed by 1 customer
For Ages: 18+ years old
Number Of Pages: 448
Published: 2nd July 2009
Dimensions (cm): 24.6 x 18.7 x 3.2
Weight (kg): 1.39
Edition Number: 1