To be fair, the recipes in the book made me drool and it’s very helpful on cheap cuts of meat, but like every other television chef, Jamie displays a lack of understanding about how people really cook and live. About that cheap meat: you’ve got to get to know your local butcher and fishmonger “on first name terms”, he says, and “build up a good relationship with your greengrocer”. Now, I live in a rare part of London that still exists in the 1950s and I do have a butcher and a greengrocer nearby. But they both close before I get home from work and don’t open on Sundays, so I mostly shop at supermarkets, like almost everyone else.
Posted on: Tue, 03 Sep 2013 08:50:19 +0000
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