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Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours by Jamie Oliver |
by Jamie Oliver
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by Jamie Oliver
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by Jamie Oliver
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by Jamie Oliver
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Product Description
Product Description
By the age of eight, Jamie Oliver was already cooking in his parents' pub and restaurant in Essex. From Westminster Catering College, he went straight to the apron strings of Antonio Carluccio as his head pastry chef. Spotted by the director who would make Nigella, Jamie's cheeky chappy image in the kitchens of "The River Cafe" won him his own TV series, "The Naked Chef", by the tender age of 22. A monster advertising deal with Sainsbury's was soon to follow, allowing Jamie and his mates - strewn through his series as effortlessly as he chucked herbs on his easy dishes - to come into our sitting rooms several times a night.We watched him marry his sweetheart, become a father twice, and chewed our fingernails with Jools in Jamie's School Dinners", willing him to come home more often. His latest campaign, Jamie's "Fowl Dinners", highlights the animal welfare implications for chickens of our constant demand for cheap food. The story of Jamie Oliver is the story of a culinary revolution. Speaking to people at the very heart of this revolution, from chefs and food stars to politicians and media commentators, Gilly Smith asks if it was Jamie who struck the match, or whether it was simply time to turn up the heat under a world finally ready to feed itself.
About the Author
Gilly Smith is the author of Nigella Lawson: The Biography (Andre Deutsch). She is a regular contributor to Junior magazine, and has written for The Times, the Daily Telegraph, Taste magazine and New Woman. She lives in Sussex with her writer husband and two daughters.
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By the age of eight, Jamie Oliver was already cooking in his parents' pub and restaurant in Essex. From Westminster Catering College, he went straight to the apron strings of Antonio Carluccio as his head pastry chef. Spotted by the director who would make Nigella, Jamie's cheeky chappy image in the kitchens of "The River Cafe" won him his own TV series, "The Naked Chef", by the tender age of 22. A monster advertising deal with Sainsbury's was soon to follow, allowing Jamie and his mates - strewn through his series as effortlessly as he chucked herbs on his easy dishes - to come into our sitting rooms several times a night.We watched him marry his sweetheart, become a father twice, and chewed our fingernails with Jools in Jamie's School Dinners", willing him to come home more often. His latest campaign, Jamie's "Fowl Dinners", highlights the animal welfare implications for chickens of our constant demand for cheap food. The story of Jamie Oliver is the story of a culinary revolution. Speaking to people at the very heart of this revolution, from chefs and food stars to politicians and media commentators, Gilly Smith asks if it was Jamie who struck the match, or whether it was simply time to turn up the heat under a world finally ready to feed itself.
About the Author
Gilly Smith is the author of Nigella Lawson: The Biography (Andre Deutsch). She is a regular contributor to Junior magazine, and has written for The Times, the Daily Telegraph, Taste magazine and New Woman. She lives in Sussex with her writer husband and two daughters.
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What Do Customers Ultimately Buy After Viewing This Item?
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40% buy the item featured on this page: The Jamie Oliver Effect: The Man, the Food, the Revolution£6.99 |
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28% buy Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours £12.50 |
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12% buy Cook with Jamie: My Guide to Making You a Better Cook £18.20 |
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10% buy Jamie's Dinners £8.57 |
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