Rating: 
Summary: One bloke who can cook!
Review: Meet a cute Brit who makes cooking gourmet meals look easy. Made famous by his TV cookimg series "The Naked Chef" (not what you think) and "Pukka Tukka," Jamie has an amazing talent for getting non-chefy kids like us excited about cooking.
If you can't catch his shows on the Food Network, then try reading one of his books and make yummy meals such as his Midnight Pan-Cooked Breakfast using bacon, mushrooms, tomatoes, sausages, and eggs or try his Shrimp and Peas Risotto with basil and mint. He's a big fan of growing your own herbs and trying new things, but not stressing over difficult recipes or cooking methods. After all, Jaime says, food is all about "passing the potatoes around the table, ripping up some bread, licking
my fingers, getting tipsy, and enjoying the company of good friends and family." I couldn't have said it better myself.
Rating:
Summary: play with your food.
Review: Jaime Oliver's enthusiasm for cooking and passion for making simple tasty dishes is well captured in his first book. It's true that anyone who consistently watches his amusing program will recognize these offerings, but he doesn't seem to be about creating an endless number of complicated dishes. Rather, Oliver establishes some basic dishes that can be adapted, played with, and enjoyed. He's not about providing recipes for you to slog through in your kitchen worrying about how they'll turn out. I think what's going on here is much more ambitious. Great cookbooks work to help develop an attitude in the kitchen. Here, Oliver's infectiously joyous kitchen demeanor is coupled with a strong self-confidence. You'll have a hard time getting through this book without feeling pangs of desire for the kitchen. After reading through the book (or watching his television program), I generally wind up in the kitchen goofing around with whatever might be on hand. Even with all of that the book would be a waste if these recipes weren't delicious and easy to make. Oliver delivers a fantastic collection of stripped down recipes that are a great way to teach folks how much fun can be had with food. Get the book, stock up your kitchen, stop eating out so much, and have a little fun.
Rating: 
Summary: Tasty food from a tasty-looking bloke
Review: Is there any TV chef cuter than this guy? Well, no. And I think that's why he probably got the job. His cooking, while not revolutionary, is simple and good, but probably wouldn't have attracted a shred of attention if it was prepared by a homely fat guy with acne scars. That said, I enjoy this book very much--it's well photographed, the recipes are explained in detail, and it's practical enough to use on weeknights and impressive enough for special occasions. I'll probably sign on for the next installment.
Rating:
Summary: Suddenly I'm a much better cook!
Review: The first time I used this cookbook, my dinner, to use Naked Chef Jamie Oliver's phrase, made me groan with pleasure. The same thing happened the second and third times. I've been using it for months and it hasn't failed me yet. This guy certainly knows what he's talking about, and I'm eating a lot better! I love the philosophy of this cookbook - you can produce restaurant-quality meals from your own kitchen with no more time or effort than you'd spend making run-of-the-mill food. The methods are simple, and Mr. Oliver is an enthusiastic teacher. The recipes are also tolerant. Once you get in the groove, you can make substitutes for ingredients you don't have, and still get great results. I soon found myself stocking up on the recommended list of staple foods, and planting more herbs in my garden. Since this cookbook is bigger on principle than on detail (you'll often see measurements such as "a handful" and instructions such as "smash up"), it may not be the best one for complete beginners. I would recommend it highly for cooks who want someone to lead them by the hand as they venture to the next level.
Rating:
Summary: easy gourmet
Review: I thought this book was great,easy instuctions,detailed pictures
wonderful tasting results. If you want your food to look and taste gourmet this is the book for you. The best thing about this book is that you don't need to scrimp on food to have a pleasantly looking plate . One dish that should be in the book that isn't is the 'linguine and clams with white wine sauce'
he made on one of his shows. Easy great tasting food at it's best.
Rating:
Summary: A wonderful book!
Review: I just purchased both this and Jamie's second book, The Naked Chef Takes Off. I'm a beginner, but I can already tell I'm going to love this book. The ingredients are easily found at the local market and the recipes are not overly complex. The author is careful to explain the reasoning behing certain steps, which is very helpful if you're a beginner (although a friend who is a much more experienced cook also finds the recipes delightful - I can't imagine anyone becoming bored with these dishes). Jamie has a talent for writing as he speaks, which makes the book very enjoyable to read. The one recipe I've tried turned out very well; I'm looking forward to trying others. Great book!
Rating:
Summary: He brings cooking to the next generation
Review: Jamie Oliver has got to be the most entertaining chef I've ever seen. He brings fun to cooking and makes it "cool". I love his simple explanations of food preparations. From someone who dosen't like to cook he makes me want to whip up something different every night! I tried the Pork Chops with Pesto and thought I had died and gone to heaven.
Rating:
Summary: From charm offensive school of cooking
Review: Jamie Oliver is charming indeed and he may be trying to reverse the popular view that British cooking is dire, bland and depressing. However, some may find recipes too complex; I have heard people saying that the cost of ingredients is not in line with his claim to be a herald of simple cooking for simple people who do not care for fancy stuff. The book in fact looks stronger than his TV series, thanks to ghost writers. On television, Jamie's lack of education (his vocabulary appears to be about 300 words strong) stands out so bad it hurts, even before you find out that he had confessed to never have read a book in his life. But then again, he is charming and cheeky and this continues to sell his shows and books. On practical side, recipes - even the most complex ones - are clearly explained and the result does not disappoint. Photographs look tempting (in fact, it would be a good idea to ban all recipe books without photographs). This is one good solid cook-book; you will not regret spending your money.
Rating:
Summary: Every receipe works
Review: I totally disagree with teh review from Mark Davies. He must have been doing something drastically wrong with the ingredients. I have cooked almost all the receipes in this book and each and every one has been wonderful. The instructions are clear and simple and even a friend who has had no previous cooking experience was able to make a wonderful dinner from them. I do not know how Jamie can make it any simpler. The flavour of the herbs and spices used were amazing and I do not understand how Mr. Davies could end up with a dish with no flavour. There is nothing wrong with the book. In fact, I have heard nothing but priase for it from each and every one of my frineds who have bought it. Perhaps the problems lies with Mr. Davies' cooking!
Rating: 
Summary: Needs a Little Dressing Up
Review: While the book is a great companion to Oliver's entertaining TV cooking show, the recipes themselves could use a little work. Either he hasn't described the process clearly enough, or the recipes aren't fully formed. A perfect example is the simple roasted chicken. First, you have to figure out exactly what he's asking you to do. Once you get the fresh herbs stuffed into the chicken and pop it into the oven, you're tantalized by the incredible smell. But when the chicken comes out, the flavor is disappointing and even unappealing. Some of the herbs he suggests using leave a nasty, bitter taste. Others simply leave no taste. The recipes in the book give the experienced cook some interesting starting points to jump from, but I think the mixed results might leave a more inexperienced cook discouraged.
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