The Jamie Oliver Effect

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By the age of eight, Jamie Oliver was already cooking in his parents' pub and restaurant. By the age of 22, his foul mouth and mischievous image in the kitchens of The River Café won him his own TV series, The Naked Chef. This is the definitive biography of a natural born chef who came into his own on television. As interesting as his fame is what Jamie has done with it: taking at-risk kids off the street and training them to cook; setting up a charity that would keep them working at one of London’s trendiest restaurants; and working to bring radical change to the public school meal system. Exclusive interviews with food industry experts—among them Heston Blumenthal and Alice Waters—and with those who have helped shape Jamie's career round out this look at the man known alternately as a television star, the chef that taught guys to cook rather than defrost, and a people's champion.


Gilly Smith is a freelance journalist and food writer who has contributed to The Daily Telegraph and The Times. She is the author of Australia: New Food from the New World and Nigella Lawson: A Biography.