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" Jamie Oliver, the telegenic lad once known as the Naked Chef, may be all grown up\u2014he turned 30 a couple of years ago\u2014but he hasn&amp;#039;t lost his goofy pub-star good looks or his matey vernacular. Cheesy Peas, Oozy Egg Ravioli, Lovely Crab Linguine, and Bloomin&amp;#039; Easy Vanilla Cheesecake can all be found within this, his seventh book. While Oliver may seem to be the David Beckham of chefs\u2014that bedhead hair!\u2014dogged by paparazzi and presiding over a vast media empire of books, television shows, and restaurants, he continues to present simple, sensual, and yes, lovely food, both in his restaurants and in the pages of his cookbooks. This book is no exception. It is that happy, happy thing, a cookbook to be savored and read, generous in tone and spirit, like the cookbooks published by two other terrific English sensualists, Nigella Lawson and Nigel Slater. Oliver&amp;#039;s promise\u2014&amp;quot;my guide to making you a better cook&amp;quot;\u2014is delivered in six main sections: salads, pastas, meat, fish, vegetables, and desserts. Fresh herbs and Mediterranean touches\u2014like cinnamon, fennel seeds, orange or lemon zest\u2014make even the sparest recipes extraordinary. He&amp;#039;d like you to eat more seafood, and has 27 ways to encourage you do so. His pastas are gorgeous, even the simplest ones, like Jools&amp;#039; Favorite Saturday Afternoon Pasta (Oliver is married to his teenhood sweetheart; her real name is Juliette), which is tuna simmered with tomatoes, onion, fresh chilies, and cinnamon and tossed with basil, lemon and lemon zest, rigatoni, and a glug, to use Oliver-speak, of olive oil. &amp;quot;Every time I make it,&amp;quot; writes Oliver, &amp;quot;even though it uses only a tiny fraction of my brain, she seems to be really impressed with it, so on that basis I included it in my book.&amp;quot; I&amp;#039;m glad he did. Thank you, Jools. Oliver&amp;#039;s restaurants, all called Fifteen and now open in London, Cornwall, Amsterdam and Melbourne, are cooking schools for disadvantaged kids \u2013 some of their photos make the endpapers for this book; the experiences of the first wave of students taught by Oliver at the London Fifteen were televised in a reality show, Jamie&amp;#039;s Kitchen, shown on the BBC. The restaurants are run by Oliver&amp;#039;s Fifteen foundation, which funnels all the profits back into the restaurants and the kids&amp;#039; programs. The profits of this book will accrue to the foundation as well.  See Jamie&amp;#039;s recipes for Overnight Slow-Roasted Pork and Dinner Lady Carrots "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/kitchen-tools/cookbooks/a819/jamie-oliver-cook-with-jamie-cookbook/>