PDF Ebook Cook with Jamie: My Guide to Making You a Better Cook, by Jamie Oliver
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Cook with Jamie: My Guide to Making You a Better Cook, by Jamie Oliver
PDF Ebook Cook with Jamie: My Guide to Making You a Better Cook, by Jamie Oliver
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Détails sur le produit
Relié
Editeur : Ted Smart (1 décembre 1990)
ISBN-10: 1856130002
ISBN-13: 978-1856130004
Dimensions du colis:
37,6 x 27,6 x 2,8 cm
Moyenne des commentaires client :
4.6 étoiles sur 5
4 commentaires client
Classement des meilleures ventes d'Amazon:
205.249 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
Ce livre est tres complet et comporte beaucoup de recette differentes. Les photos sont toujours un plus appréciable et mettent l'eau a la bouche.Le double affichage OZ/KG est vraiment utile
Un ouvrage qui conviendra aussi bien aux cuisiniers aguerris qu'aux débutants, Jamie Oliver a toujours su apporter la simplicité et la gourmandise dans une cuisine à la maison en perpétuelle évolution
I'm so glad I was finally able to buy this book. Jamie Oliver is one of my favourite chefs and this book exceeded my expectations
Le meilleur livre de Jamie Oliver (je les ai tous), et le plus gros qu'il ait jamais ecrit : la structuration du livre est similaire aux precedents (pates seches, pates, risotto), puis poissons, viandes, legumes et enfin... desserts. Neanmois, je n'ai pas vu de redite par rapport aux livres precedents. Le chapitre viande et poissons est tres bien detaille, alors que les precedents presentaient sur les pates, les herbes fraiches et le pain.L'anglais est facile a comprendre, les anecdotes agreables et les recettes tres originales et faciles a realiser. Certains ingredients peuvent etre un peu difficiles a trouver (mais des remplacements sont alors suggeres) ; d'autres sont parfois assez typiquement anglo-saxons (citrouilles, anchois).Les deux systemes metriques sont utilises tout au long du livre (poids, volumes, temperatures).C'est un tres beau livre (couverture, illustration, police utilisee) : peut-etre meme trop beau pour rester dans une cuisine :) Les photos sont magnifiques, et recentrees sur les plats -- en relation avec une certaine tendance de J.O. a se sur-representer dans ses livres, ce que je trouvais un peu agacant.
There are some recipes in here that are suitable for any level of cook or chef. Well laid out photographs with nicely described instructions as Jamie is so incredibly adept at conveying. One thought I have had over the years would be how a person who has never watched Jamie on TV might interpret his instruction. He speaks very un-Chef-like. And his homemade (or regional?) words and phrases make sense to only a reader who is familiar with his lustrous and iconic manner of speaking. To my mother or someone who likely isn't already initiated into the language of Chef Oliver, they would be wondering what the heck this bloke means by "loadsa", 'whacking it into the oven" and any of the loadsa others he seasons his banter with in his charming accent that is a major hook to his appeal since he first appeared on the tele back in the 90's. Overall, this is a Must-Have among the Jamie Oliver catalog. I own all of the books, and while this isn't my numero uno book when I am seeking anything that might be appealing at any given time, this one does indeed rate near the lead when measured in frequency of perusals. For the titles I might suggest as tops, you won't be disappointed with "Italy", "Escapes" (my two current faves) or "America" and even "Dinners". They are all interesting both in the stories, but more importantly, the food being created.
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?
Along with Julia Child's Mastering the Art of French Cooking and Marcella Hazan's Essentials of Classic Italian Cooking, Jamie Oliver's Cook with Jamie has been very useful. The introduction and instructions in every chapter are perhaps its most important feature. I particularly like Jamie's discussion on how to buy and choose fish. He is actually very elaborate in most of his explanations especially with regard to meats and Italian cooking. The ribbon-marker also came in very handy. However, Jamie Oliver's videos--especially those about his dream school--are much more clear and illustrative. Inasmuch as these videos are already available, I wish the author had provided these in a companion CD. Still, the book is a very entertaining as much as it is very educational and informative. Truly, the book can make you a better cook.
I started my culinary mission, to cook better and more healthy food, back in 2001 with Jamie Oliver's "Naked Chef" and it changed my life. This book is excellent and so well produced it's easily worth twice the cost. I bought it for my girlfriend as her culinary taste is somewhat fancy and I have always enjoyed Jamie's stripped down approach to cooking. If you have not read Mr. Olivers other books or watched some of his shows I would buy some of his earlier books first, but this is a welcome edition to his volumes!!!
I love Jamie Oliver. I love cooking. And yet, this is his first cookbook that I've purchased. I'm not going to lie: when I began thumbing through this cookbook and looking at the recipes, I was initially disheartened. Some recipes seemed difficult, and some of the ingredients were hard to find at your garden-variety bevy of grocery chains. *However*, I am pleased to report that the few recipes I've tried thus far have been beyond my expectations. I am constantly discovering that I actually *can* cook with advanced techniques/ingredients and not ruin my dish. The cookbook itself is beautiful; a nice matte cover, and tons of glossy food pictures! (I absolutely do not like to cook recipes 'sight unseen'). Jamie provides a background for each dish, and his instructions are delightfully British (a few colloquialisms here and there) and easy to understand. Many of the recipes are simple, yet maintain a professional/foodie flare. Jamie's refreshing enthusiasm for the home cook is evident on every page. The added bonus? All proceeds from the sale of this cookbook go to his charity, the Fifteen Foundation.
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