Jamie Oliver: Cook With Jamie

By JULIETTE ROSSANT It is 2008 and you are ready to learn to cook, or you've made a resolution to refresh your repertoire. Jamie Oliver's Cook with Jamie: My guide to Making You a Better Cook (Hyperion 2007) fits the bill: So in this book, I'm going to treat you just as I would one of my students and give you some inspiration for good, rock-solid cooking. His students run Fifteen, the chain of restaurants Jamie opened around the world, which give disadvantaged kids a chance to learn and work in a fine restaurant. Cook with Jamie is up against fellow Brit Nigella Lawson's Nigella Express (click here for Super Chef's review). Why learn to cook fast, cut corners, and simply get a meal on the table, when you can learn to cook well and understand what it is your making? Jamie Oliver has a strong voice. He speaks to young people who admire his approachable, one-of-the-cool-chaps kind of style. He is chatty and conversational, as if he had written this book by speaking into a tape recorder. He has authority in cuisine without being condescending. Perhaps it is that kind of voice and presence so strongly represented in this book that will help some people learn to cook and enjoy food. The first chapter on salads starts with lecture notes on The World of Salad (p. 18) an exuberant overview of salad greens, dressing ingredients and herbs. There is a huge amount of choice out there, so have a go at using something different to what you normally go for – no excuses! Oh, and by the way, don''t forget that just about any inner leaf or new bud on most vegetables is amazing in salads. (p. 20) There is a lecture on Mayonnaise (p. 26) together with four stunning pictures of egg, lemon and lemony mayonnaise by David Loftus and Chris Terry. The salad recipes themselves proceed from the simple – like Simple Crunchy Side Salad (p. 28) to the more complex – like Fifteen Christmas Salad (p. 44) that includes, clementines, spec, and mozzarella with greens. As a salad goes, it really has got everything – sweetness, bitterness, crunch and softness. It''s probably my favorite salad ever. (p. 44) Jamie's exuberance makes you want to try the salad right away. If you've been wondering why Jamie is so popular in the UK, check out this book. He has matured into a fine teacher, one who brings much need light-heartedness into the kitchen, along with proper technique. This is an all around fine book for a beginner or even a more advanced cook who wants the basics and a strong group of inspired recipes. Previous articles: Nigella Lawson: Nigella Express Jamie Oliver Cartoon By Aardman Jamie Oliver Betters British School Food FOOD PIX: Jamie Oliver Fat Suit Nora Sands: Nora's Dinners Jamie Oliver Signs Sainsbury's Jamie Oliver New Year: School Lunch Jamie Oliver on Vodafone Live! Jamie Oliver: Real Guts Fat Lady Sings Jamie Oliver Jamie Oliver: School Lunch July 4: East Meets West Wall Street Journal: Beef over Chef Sponsorship? Amazon UK's Steamy Xmas Chefs [Cookbook Reviews - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging --> back to Super Chef