Cook with Jamie My Guide to Making You a Better Cook
by Jamie Oliver
8.14 / 10 13K ratings
- Language
- English
- Published
- 2006
- Publisher
- Michael Joseph
- Pages
- 447
- ISBN
- 9780718147716
Subjects
- Health, Fitness & Dieting
- Cooking
- Cookbooks, Food & Wine
- Regional & International
- Alternative Medicine
- Health & Fitness
- Entertaining & Holidays
- Celebrities & TV Shows
- European
- Regional & Ethnic
- American
- Special Diet
- Quick & Easy
- Entertaining
- Cooking by Ingredient
- Methods
- Healthy Living & Personal Hygiene
- Party Planning
- Cooking for Kids
- Courses & Dishes
- Individual Chefs & Restaurants
- Specific Ingredients
- English, Scottish & Welsh
Other editions (2)
What other readers say
Liked
This cookbook is widely praised as a comprehensive and inspiring guide for home cooks, often described as a "food encyclopedia." Reviewers consistently highlight its detailed approach to food education, covering everything from seasonality, proper preparation, and storage of ingredients to understanding different meat cuts and various cooking techniques. The book is lauded for its beautiful, full-color photographs accompanying each recipe, clear and simple instructions, and a focus on fresh, healthy ingredients. Many appreciate the abundance of vegetarian options and the author's passion for wholesome cooking, noting that the recipes offer interesting twists on common dishes without requiring overly exotic ingredients. The book is also commended for supporting a charitable foundation.
Disliked
However, some reviewers note that the book is not ideal for absolute beginners, as it often assumes a certain level of comfort and basic knowledge in the kitchen. Criticisms include instructions that might lack explicit detail on how to determine when a dish is perfectly cooked, leading to potential inconsistencies in results for less experienced cooks. Certain sections, such as the extensive coverage of fish and seafood, were not universally appealing, and some found the vegetable recipes to be less varied or inspiring than other parts of the book. A recurring minor annoyance for some was the repetitive use of "good quality" in ingredient lists, while a few found the overall flavor profiles or ingredient selections less to their personal taste.
In short
Overall, this book is highly regarded as a valuable and essential resource for those looking to enhance their culinary skills and expand their cooking repertoire. It is best suited for intermediate home cooks or individuals eager to learn more about food science, preparation techniques, and ingredient nuances, rather than complete novices seeking only basic, everyday recipes. Readers who enjoy exploring new flavor combinations, appreciate detailed food knowledge, and are looking for inspiration for hearty, healthy meals or special occasion dishes will likely find this cookbook a worthwhile addition to their collection.
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