Cook with Jamie: My Guide to Making You a Better Cook

Pictures

I love this book! It features many inspiring recipes by Jamie Oliver. One standout is the Melt-in-your-Mouth Shin Stew on page 151. If you follow Jamie's recipe, you won't be disappointed. There are also other beef recipes that I'm sure you'll enjoy.

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

I'm only a recent convert to the Jamie Oliver fan club, but his enthusiasm toward food and cooking is more than obvious from even the first few paragraphs of any of his books you might read. I love it, and it makes me want to get in the kitchen and pull out my measuring cups and bowls and start cooking! I was slightly disappointed, however, as to the degree to which this book has been "Americanized". I'm an American living in Australia for a few years now, and I was hoping to see recipes with imperial and metric measurements when I got this book. There are also other little things in the text that have obviously been altered that are just that little bit annoying because they change the original "British" feel of the book. (I've compared my Amazon.com copy with the versions being sold here in Australia.) I can understand why it was done, but I have a number of other cookbooks that do recipes in both imperial and metric and still retain their foreign feel without alienating anybody. Nevertheless, the book is still great and inspiring and you can't beat the price (especially compared to here!!). Maybe the publishers can put out a more "global" edition next time?

I will always have a soft spot for Jamie because he was the chef that inspired me to become a chef myself. His casual let's make this fun style of cooking got me off the couch watching his show, and into the kitchen with his first book back in 2000. I have every single Jamie Oliver book, including the English version of Jamie at Home that will be released here in October (which I also love). I think Cook with Jamie is the best organized and most broadly informative of Jamie's books. He pretty much covers everything- from great dressings, to cuts of meat, to how to fillet a fish. The explanations of techniques are informative without being overwhelming or daunting. The photography is, as usual, gorgeous. And the recipes I have tried are all great: potato and horseradish salad with bresaola, summertime tagliarini (lemon, olive oil, parmesan, parsley and pine nuts), crab linguini, grilled spatchcocked chicken with new potato, asparagus and herby yogurt, pan fried scallops with lentils, pancetta and lemon crème fraiche, shrimp cocktail with marie rose sauce- you get the picture. You simply cannot miss with this book!!!

I've seen many cookbooks and this is the first book where I'd like to try every recipe! I'm basically a meat and potatoes kind of guy and every dish in this book appeals to my tastes. I'm taking foods that I eat all the time and making decent improvements to the way I prepare them!Jamie does catch me off guard on occasion though where he says to whip things up in a food processor... I don't have one of those yet! But I've found that it tastes just fine if you just chop everything up finely with a knife!This book is also great to experiment with some foods you may have seen, but never ventured to purchase for home cooking... Now I know what to do with squid, butternut squash and, if you dare, rabbit!

Jamie is known for using simple ingredients and making mouthwatering meals. Have just tried the fish in pancetta recipe. It is absolutely delicious and so simple to make. I am delighted that I bought this book. I do not consider myself in any way a knowledgable cook and really appreciate the guidance on purchasing good fish, meats and so forth. Jamie writes clearly and treats everybody as a potentially capable chef. I am very happy with the results so far.

Really like the way Jamie cooks and explains things, both techniques and recipes

Esse livro é incrível para cozinheiros entusiastas, iniciantes e até os mais experientes. Muito claro em todas as explicações, ensina técnicas básicas e tem receitas fáceis e saborosas.

Simple transaction. Good communication. Book received in excellent condition

a massive cooking guide. Those who likes Jamie's recipes would admire this book as well.

Da quando l'ho comprato - ormai diversi anni fa - Cook with Jamie è diventato di gran lunga il mio libro di ricette preferito! Sebbene si possa pensare che un nglese non abbia nulla da insegnare in termini di cucina agli italiani, in questo caso la realtà è veramente diversa. Le ricette contenute in questo libro (a mio avviso il migliore di J. Oliver) sono facili da realizzare ed hanno una riuscita garantita! Io le ho provate praticamente tutte e sono tutte ottime, anche quelle di piatti tipicamente italiani, come la pasta.Provare per credere!