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  • Published: 2 July 2019
  • ISBN: 9781405933544
  • Imprint: Michael Joseph
  • Format: Hardback
  • Pages: 336
  • RRP: $49.99
Categories:

Jamie's Kitchen




Jamie's fourth book - a Number One international bestseller reissued with a stunning new cover

Beautiful food & classic techniques

For Jamie, this book was like a new beginning. Setting up his restaurant Fifteen, which focused on training young adults from some challenging backgrounds, inspired Jamie to use this book to show that anyone can learn to cook amazing food, based on simple principles and passion.

  • Published: 2 July 2019
  • ISBN: 9781405933544
  • Imprint: Michael Joseph
  • Format: Hardback
  • Pages: 336
  • RRP: $49.99
Categories:

Other books in the series

About the author

Jamie Oliver

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to the River Café, where he was famously spotted by a television production company.

His television and publishing career began in 1999 with The Naked Chef series. Since then he has set up Fifteen restaurant in London, changed school dinners in the UK and revolutionized home cooking. His charity, The Jamie Oliver Foundation, seeks to improve people's lives through food.

He writes for publications in the UK and around the world, including his own Jamie Magazine. Jamie lives in London and Essex with his wife Jools and their children.

Also by Jamie Oliver

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Praise for Jamie's Kitchen

Jamie's Kitchen guides you through tried and tested methods for classic food that's full of flavour

from publisher's description

Jamie offers lots of his chunky, hunky dishes for feeding the hungry, and slathers the whole lot with ladlefuls of encouragement

Daily Telegraph

Jamie's still a class act. The food is scrumptious and easy to prepare ... should re-ignite even the laziest cook's passion for food

OK!

This is simply brilliant cooking, and Jamie's recipes are a joy Nigel Slater

Nigel Slater
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