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Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours Hardcover – 3 Oct 2008
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Jamie Oliver will teach you to cook from scratch in the Ministry of Food (from publisher's description)
Jamie thinks anyone can learn to cook in 24 hours, so he provides stage-by-stage photos and simple instructions for hundreds of classics. A must, both for beginners and anyone who thought it too late to learn (Waterstones.com)
There is only one Jamie Oliver. Great to watch. Great to cook (Delia Smith)
About the Author
Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight, and quickly developed a passion for cooking which continued through his training at the Neal Street restaurant and The River Cafe.
In 2002 he founded Fifteen restaurant in London and the associated charity the Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world. Jamie has also recently started up the Jamie's Italian chain of high street restaurants.
In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and through the Feed Me Better campaign caused the government to substantially change its policy towards school food.
Jamie continues to write for publications in the UK and around the world. He lives in London and Essex with his wife, Jools, and their daughters, Poppy and Daisy.
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So Jamie Oliver's ministry of food is perfect for someone like me who has 2 hungry sons and a hungry husband who like a good hearty meal at the end of the day. Once you've tried it the way he does it you become more confident to vary the recipes to fit what you have in the cupboard. My spice rack is used loads - at last. These recipes are all the sort you will use daily.
Some may say it's too basic but I think if you have this and Delia's Complete Cookery Course you probably don't need another recipe book ever again.
Oh and a final point is to say I never enjoyed cooking much until Jamie's book gave me the confidence.
The recipes are excellent and extremely healthy as well which gets a huge thumbs up from me.
I was expecting to find lots of items I would find difficult to find at my local store or cost me a small packet but none of that was true.
Jamie really has an infectious enthusiasm when it comes to cooking and you will find it rubs off on you the more you read his book and try the excellent recipes.
Love the large full page photos as well which showed me how things should look if done correctly and also in progress photos as well.
Would highly recommend this book to novices or people who just want to have some more dinners up their sleeves.
I'm a below average cook (at least I was until purchasing this book!) who would rather eat cheese on toast every night than deal with washing a heap of saucepans and dishes and still ending up with mediocre results. I have lots of cookbooks that I love to flick through and look at the pictures, but everything seems too complicated except the really simple things which usually come out bland and tasteless. But there is something about this book that just appeals to me, maybe because it isn't fancy restaurant-type food but ordinary things that I actually want to eat, like curry or meatloaf.
The quality of the book is top notch and there are lots of photos of the preparation stage for each recipe as well as the end result. This is very helpful as I feel like I'm doing things right. The first thing that I tried was chicken korma, and Jamie's description made it seem so straightforward that I even made my own curry paste. It was so easy and tasted so good that I will never buy curry sauce in a jar again! Everyone who tried the food thought it was great and personally I thought it was restaurant quality.
Several weeks after getting this book I am still trying new recipes from it, and every one has been a winner. At the weekend I made the spring vegetable and bean soup, which finally persuaded me that cauliflower is not the devil incarnate, and right now I have a big pot of chilli con carne simmering on the hob. My husband can't believe how much cooking I have been doing recently, and how adventurous I have become!
My ONLY gripe with this book is that most of the pages don't have page numbers on them. This makes it hard to find the right page based on a page number from the index! I've resorted to putting PostIt notes here and there so I can find things quickly. But if that's the trade-off for having so many beautiful photos of the food preparation steps then I can certainly live with it.
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