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

Cook with Jamie: My Guide to Making You a Better CookJamie Oliver was a revolution when he first burst onto the UK cooking scene back in 1998 with The Naked Chef (after making a lesser known appearance in 1996 – and thanks to Sam for pointing out my mistake here, which is now corrected). Jamie’s simple cooking style has inspired many who would never before set foot in a kitchen.

It’s now approximately 8 years since Jamie’s takeover of our kitchens, and he is now more then 8 books in, and countless TV appearances. In his latest book, he revisits his roots – the style that led so many of us to love him – and focuses on easy recipes and comfort food, all with the polished finesse of a professional chef.

This is a book, like his others, heavily influenced by Italian cooking. This influence initially came in his training from Antonio Carluccio at a young age, and was simplified and honed within his 3 years work at The River Cafe restaurant in London. His experience since has allowed him to combine this with his “no frills” style to create easily accessible recipes for the whole family.

One of the recipes which most stood out to me as a food lover was his simple T-Bone Steak with Rosemary and Garlic Roast Potatoes. This is mans’ food, no question about it, and presented in an uncomplicated way. It’s this style that gained him so many followers in the first place.

In a nutshell, this is Jamie’s best book so far, and also his largest. It is his most highly polished, with excellent step by step photographs for all his recipes. His experience has allowed him to create the ultimate book of his career so far, one that is suitable for all the family while being finely tuned enough to create excellent classic dishes.