Jamie Oliver's Ministry of Food cook book
Discussion
My Mum has it and I had a good read on Boxing Day. Don't bother. If you want to read about dim wits from Rotherham like that shocking specimin Julie Critchley who belittled Oliver on the programme then go ahead.
Buy this instead: Look who endorses it on the front cover!
http://www.amazon.co.uk/Appetite-What-You-Want-Tod...
Buy this instead: Look who endorses it on the front cover!
http://www.amazon.co.uk/Appetite-What-You-Want-Tod...
I got a copy from my uncle.
I wouldn't have bought it myself, but it does offer a few good ideas for meals that I am currently working through. Sadly it does cover some shockingly simple recipes too (like tomato pasta...)
If it was £5 from Asda it would get a 7 or 8/10. Given the £25 price on the sleeve, an easy 2/10 for VFM.
Plenty about on ebay for under £10 delivered though (i've looked...)
I wouldn't have bought it myself, but it does offer a few good ideas for meals that I am currently working through. Sadly it does cover some shockingly simple recipes too (like tomato pasta...)
If it was £5 from Asda it would get a 7 or 8/10. Given the £25 price on the sleeve, an easy 2/10 for VFM.
Plenty about on ebay for under £10 delivered though (i've looked...)
Perhaps I can be a little more pragmatic.
1) Don't read the half dozen pages about Julie Critchley et al
2) Some people (and a lot of PHers) couldn't make tomato pasta all by themselves. Shocking, isn't it? Cookbooks for people who can't cook always look patronising and poor value to people who can cook. Delia's 'How to Cook' got the same reception.
My OH is not a bad cook, if I'm in the house. I asked him what he would do if I died in an accident, if he'd go back to his Dominos ways or if he would want to continue eating as we do now. He said he'd mostly use my scribble recipe-book and cook my food because he couldn't face ready meals again. NO CHANCE - there's no way on this earth that a novice cook could pick up my recipe book and cook. If he cooks from my recipes, he will shout through with things like "how much is a 'bit of flour' hon?". There is so much in my head that just isn't in his.
Everyone who didn't learn at their mother's knee (as I did) has to learn how to taste and season, how to thicken to the right consistency, when to leave something and when to stir it. Delia's books taught that stuff, and this one does it in a slightly more funky way.
Anyhow, I got the book for the OH for Christmas. It's great for him, fills in the knowledge gaps with guidance. He's got quite a lot of skills so will doubtless skip some of the simpler stuff, but there are a lot of other recipes he'll be able to follow without me being around.
If you think the book is beneath you, congratulations - you are not their target market. I don't think there's anything in there I would use a recipe to cook, but then again, I've been cooking for years and years. It wasn't written for me. If you ever read a recipe and wonder 'how finely is 'chopped finely'' then I think it's worth a shot. I'd hope that if you're clever enough to log in to PH, you should be able to skip the pages where he's evangelising.
1) Don't read the half dozen pages about Julie Critchley et al
2) Some people (and a lot of PHers) couldn't make tomato pasta all by themselves. Shocking, isn't it? Cookbooks for people who can't cook always look patronising and poor value to people who can cook. Delia's 'How to Cook' got the same reception.
My OH is not a bad cook, if I'm in the house. I asked him what he would do if I died in an accident, if he'd go back to his Dominos ways or if he would want to continue eating as we do now. He said he'd mostly use my scribble recipe-book and cook my food because he couldn't face ready meals again. NO CHANCE - there's no way on this earth that a novice cook could pick up my recipe book and cook. If he cooks from my recipes, he will shout through with things like "how much is a 'bit of flour' hon?". There is so much in my head that just isn't in his.
Everyone who didn't learn at their mother's knee (as I did) has to learn how to taste and season, how to thicken to the right consistency, when to leave something and when to stir it. Delia's books taught that stuff, and this one does it in a slightly more funky way.
Anyhow, I got the book for the OH for Christmas. It's great for him, fills in the knowledge gaps with guidance. He's got quite a lot of skills so will doubtless skip some of the simpler stuff, but there are a lot of other recipes he'll be able to follow without me being around.
If you think the book is beneath you, congratulations - you are not their target market. I don't think there's anything in there I would use a recipe to cook, but then again, I've been cooking for years and years. It wasn't written for me. If you ever read a recipe and wonder 'how finely is 'chopped finely'' then I think it's worth a shot. I'd hope that if you're clever enough to log in to PH, you should be able to skip the pages where he's evangelising.
Rude - when did you last refer to a book ? TBH I often refer to my favourite recipies if I have not cooked them for a while (but use them as a guide) and its good to have a diverse set of instructions so you can mix and match. Jamie's book is a good ref for a number of fun things to eat - you just need to be in the right mood.
Tomorrow I will be referring to ISBN 0563210532 for a couple of things I have not done for a number of years. Don't know if I can do 6 courses any longer but there is only one way to find out !
[edit] Edited cos I felt like correcting some of the things I got wrong[/edit]
Tomorrow I will be referring to ISBN 0563210532 for a couple of things I have not done for a number of years. Don't know if I can do 6 courses any longer but there is only one way to find out !
[edit] Edited cos I felt like correcting some of the things I got wrong[/edit]
Edited by Bob the Planner on Tuesday 30th December 22:50
Bob the Planner said:
Rude - when did you last refer to a book ? TBH I often refer to my favourite recipies if I have not cooked them for a while (but use them as a guide) and its good to have a diverse set of instructions so you can mix and match. Jamie's book is a good ref for a number of fun things to eat - you just need to be in the right mood.
I treat recipe books in a similar way, often as a trigger to thinking about what I'd like to cook rather than how to do it. With regard to Jamie O's latest offering, it isn't one I would rush out and buy, but then it isn't aimed at me, however the book still has merit for the novice cook, as it makes the whole idea of cooking appealing and accessible. If you have to eat food from someone who can't really cook, then this may be a perfect gift, particularly at 75% off!
Bob the Planner said:
Rude - when did you last refer to a book ?
Probably similar to you and Chim Girl. I often read through a recipe at the beginning, and that's the last time I look at it, because once I've got the gist, I know where I'm going. I guess that's my point though - it's easy to mock books for the novice when you're no longer a novice. As it goes, I think Jamie's is not bad.I do read cook books but mostly just for reading.
Completely off-topic, but I got the Ottolenghi book for Christmas. It's definitely worth having, just to read and get their passion for food. Done a couple of recipes already and the flavours are stunning.
I think its a god book - got it for xmas.
Already doen a couple of the recipes and its pretty easy to follow.
I'm not a bad cook - i do all the cooking in our house, but some of the recipes are pretty good i think.
Granted there are a few pages dedicated to things like boiled eggs but like i say - a good book to have around.
Already doen a couple of the recipes and its pretty easy to follow.
I'm not a bad cook - i do all the cooking in our house, but some of the recipes are pretty good i think.
Granted there are a few pages dedicated to things like boiled eggs but like i say - a good book to have around.
Just done a chicken and leek pie using Jamie's Turkey and leek one as inspiration. Roasted my own chestnuts and used sage from the garden to make the pastry 
Like Rude has said, if you have grown up cooking you understand the basics without thinking. The other advantage you have is you have more of a feel for what flavours could go with what; yesterday I used up some smoked salmon in a pasta dish with courgettes, creme fraiche, basil and parmesan - bloomin' lovely it was too, but J wasn't convinced until he had tasted it
Trace
Like Rude has said, if you have grown up cooking you understand the basics without thinking. The other advantage you have is you have more of a feel for what flavours could go with what; yesterday I used up some smoked salmon in a pasta dish with courgettes, creme fraiche, basil and parmesan - bloomin' lovely it was too, but J wasn't convinced until he had tasted it
Trace
Rude Girl said:
Completely off-topic, but I got the Ottolenghi book for Christmas. It's definitely worth having, just to read and get their passion for food. Done a couple of recipes already and the flavours are stunning.
that is an absolutely superb book. Everything we've made out of it has been brilliant. Try the field mushrooms with pearl barley. Coq au Vin said:
Rude Girl said:
Completely off-topic, but I got the Ottolenghi book for Christmas. It's definitely worth having, just to read and get their passion for food. Done a couple of recipes already and the flavours are stunning.
that is an absolutely superb book. Everything we've made out of it has been brilliant. Try the field mushrooms with pearl barley. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff