Jamie Oliver helps you learn the skills that the trainees at Jamie's Fifteen restaurant learn during their first year, from basic techniques to advice on ingredients and how to put dishes together. He includes hints, tips, advice and photographs to show you the practical information.

Avoiding culinary jargon and complicated, time-consuming processes, Jamie Oliver has created a repertoire of simple, feisty recipes which combine bold flavours with fresh ingredients.

Jamie Oliver's bestselling book presents a wide range of dishes - snacks, salads and dressings, pasta, soups, seafood, meat, stocks and sauces, desserts and drinks.

Jamie Oliver is one of Britain's best-loved chefs; he has made cooking interesting and accessible. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. 'Happy Days' is filled with recipes for different occasions.

Jamie Oliver set up a restaurant called Fifteen, a training school for young chefs. This guide features the recipes from Jamie's cookery course as well as from the restaurant menu, including the ultimate in Mediterranean-style fast food.

In 'Jamie's Italy' Oliver travels around Italy paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all.

Offers recipes in several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. In this title, the author also reveals the world's most-loved food from a global website survey he conducted: the Top Ten dishes that families love to eat together.

Offers a collection of Italian recipes, old and new, that can ensure Italy's influence reaches us all. From Parma ham to Parmesan, from pannetone to panzanella, this title transports you to Italy or at least bring Italy home to you.

Suitable for students, young couples, established cooks or a novice, this title offers information on the equipment that 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.

60 years ago food was in short supply & malnutrition rates were high. The Ministry of Food was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices & plenty of food, yet we're living in a world of junk food, additives & preservatives.