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讓Jamie Oliver自己為你介紹這本書：

Let Jamie tell you about this book Himself:

　　”I can’t tell you how long I’ve dreamed about writing this book. It’s the biggest book I’ve ever done, and I’ve really tried to make it a timeless, modern-day classic. Whether you’re a student, a young couple, an established cook, or a novice, I’ll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There’s information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you’re out shopping. With all of us consuming more processed food than ever, it’s a sad fact that most people just aren’t confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage!

　　You know what . . . if you’re going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you.

　　P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you. ”

作者簡介

Jamie Oliver grew up in his parents’ country pub, where he started cooking at the age of eight and has since worked with some of the world’s top chefs. Jamie has starred in five television series. Jamie’s Fifteen Foundation provides training and mentoring for disadvantaged young people and now has programs and restaurants in London, Cornwall, Amsterdam, and Melbourne. He’s probably best known for his work as the Naked Chef--a young Brit who stripped down food to its bare essentials. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.






Cook With Jamie: My Guide to Making You a Better Cook | Michael Broadbent’s Pocket Vintage Wine Companion: Over Fifty Years of Tasting over Three Centuries of Wine | Michael Broadbent’s Pocket Vintage Wine Companion: Over Fifty Years of Tasting over Three Centuries of Wine | Kitchen Confidential: Adventures in the Culinary Underbelly | Kitchen Confidential: Adventures in the Culinary Underbelly | Heat: An Amateur’s Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany | Heat: An Amateur’s Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany | Nobu Now | Nobu Now | Jamie’s Kitchen | Jamie’s Kitchen | Wines of Italy | Wines of Italy | Hugh Johnson’s Pocket Wine Book 2008 | Hugh Johnson’s Pocket Wine Book 2008 | Nigella Express: Good Food, Fast | Nigella Express: Good Food, Fast | The Official Guide for GMAT Review | The Official Guide for GMAT Review | A Guide to the Project Management Body of Knowledge | A Guide to the Project Management Body of Knowledge |