Nature Lady's Favourite Books
Jamie Oliver (1999),The Naked Chef, Penguin Books Ltd., London.
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‘One of Britain’s finest young chef’s   GQ

‘I love Jamie’Food – so simple and unpretentious but absolutely delicious’   Zoe Ball

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

‘Jamie Oliver is being tipped as the next Delia Smith.   His straightforward yet
sensational recipes prove exactly why’   
Daily Mail

‘Aquire the book; it’s irresistible’   Daily Telegraph

‘First class… Thai curry, roast pork; accessible easy meals to impress your mates
with but which won’t take for ever to make’   
Guardian

‘From salads to roasts, desserts to pasta, he has created a foolproof repertoire of
simple, feisty and delicious recipes which combine bold flavours with fresh
ingredients.   At the same time he avoids culinary jargon and any complicated time-
consuming processes… unpretentious, charismatic, streetwise and passionate
about food’  
Food and Wine Magazine

‘The hottest chef on the block’   BBC Good Food

‘Jamie Oliver goes from strength to strength… here is a new star chef and the main
attraction is that he does not seem to want to be, or know that he might be, a star: the
food is what matters’   
The Times

‘Hooray for Jamie Oliver… Whether it is pot-roasted guinea fowl with sage, celery
and blood oranges, or stuffed, rolled, and baked sardines with pine nuts and fresh
herbs, Oliver makes it sound easier than beans on toast’  
Daily Telegraph Books of the Year

‘This beautifully illustrated book will inspire even the most jaded of cooks’   
Daily Mirror
Jamie Oliver (2000), The Return of the Naked Chef, Penguin Books Ltd.,
London.
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‘There’s a joyously clear, no-nonsense desire here to create simple but delicious
food’   
Heat

‘Jamie Oliver goes from strength to strength… the main attraction is that he does
not seem to want to be, or know that he might be, a star: the food is what matters’   
The Times

‘He looks like a rock star, sounds like a yob and cooks like an angel’  
Daily Telegraph

‘Jamie Oliver is being tipped as the next Delia Smith.   His straightforward yet
sensational recipes prove exactly why’   
Daily Mail

‘Jamie’s recipes are a joy’   Nigel Slater
Jamie Oliver (2004), jamie’s dinners, Penguin Books Ltd., London.
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‘There’s only one Jamie Oliver.   Great to watch.   Great to cook’   Delia Smith

‘Jamie should be given the Victoria Cross’   The Times

‘Jamie’s recipes are a joy’   Nigel Slater
Jamie Oliver (2005), jamie’s italy, Penguin Books Ltd., London.
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‘There is such diversity in lifestyles, cooking, traditions and dialects.   This is
why as a chef I find this country so damn exciting.   You know what?   I should
have been Italian.   The truth is, when I’m in Italy I feel Italian’
Jamie Oliver (2006), Cook with Jamie, Penguin Books Ltd., London.
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MY GUIDE TO MAKING YOU A BETTER COOK

I can’t tell you how long I’ve dreamt 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 Britain consuming more processed food than the rest of
Europe put together, it’s a sad fact that most people just aren’t confident
enough to cook any more.   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.

PS By the way, you should feel good about buying this book because every
single penny made from it will go towards 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.

For more information on the work we’re doing with young people, go to
http://www.fifteenfoundation.org.uk