From the Editors

My guide to making you a better cook. <P>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! <P>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>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.
Product Description

Customer Response

Making US a better Cook.
Originally, I bought this Book in order to well, frankly, make my Wife a better Cook...

Pros:
-Wide Range of Recipes.
-Instructions are very Easy to Follow
-Well Written by one of if not the Best Chefs out there

Con:
-I have not been able to Find some of the rarer Ingredients but that is Typical since I'm now living in Honolulu...

We BOTH Fell in Love with Jamie's Cook Book and were very Impressed with this Great Cookbook. Have to say that this has made me the Better Cook as I have learned a lot but also find that what I when I want to make something 75% it will be in this Book.

Wonderful!
After making several of his recipes from his latest show on Food Network, I decided to buy a book. Its pretty good as far as TV chefs and their cookbooks go. most things are fairly simple per my skills. I like the organization, veggies are subdivided by the vegetable, not all mixed together.

OMG HEAVEN
This was given to me as a christmas gift and is my cookbook BIBLE!!!!!!! EVERY recipe I've tried here has made me feel faint with bliss, yes, every single recipe I've tried has been rediculously tasty, this man is genius at combining flavours. Try the poussins with sundried tomatoes and chianti whatever it was called oh my god you won't be sorry, I ate nearly the whole pot whilst my husband barely got a look in, I just couldn't help myself. The fifteen christmas salad is so, so tasty, and the port chops with apple stilton and sage were utterly divine. If I'm entertaining and need really impressive food, this book is ALWAYS my first port of call.

Beautiful Simplicity
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.

Love Jamie, love Europeans - But still better options for truly amateur cooks
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.

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