Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

by Jamie Oliver

Book Overview

Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve...

• Format: Hardcover
• Language: English
• ISBN: 1401323596
• ISBN13: 9781401323592
• Release Date: October 2009
• Publisher: Hachette Books
• Length: 360 Pages
• Weight: 2.91 lbs.
• Dimensions: 1.1" x 7.6" x 10.0"
• Age Range: 18 years and up
• Grade Range: Postsecondary and higher

Customer Reviews

Simple, inexpensive and delicious

Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious and Affordable Meals has been a surprisingly enjoyable discovery. Prior to watching the ABC program: Jamie's Food Revolution, I did not know who "this English guy was." Well, I fell in love with the show, am always checking out his website and borrowing some of his cookbooks from the library! I borrowed this book with a 14 day loan. Within a week, I had inserted slips of paper marking various recipes that I wanted to try. This book lives up to its full title--the dishes I made were simple (not too many steps), delicious (my 10 year old, a very poor eater, ate the Crunchy Garlic Chicken) and certainly affordable (I did not need unusual, difficult to locate and expensive ingredients). So after a little over a week, I gave in and purchased my own copy. Some of the dishes I have made are: Crunchy Garlic Chicken Baked Carrots in a Bag Dressed Asparagus Broccoli With Asian Dressing Cauliflower Cheese Omelets Tonight's dinner is Sweet and Sour Pork Here and there I modified some of the ingredients, for example, I used Panko Bread crumbs instead of Jacon's Cream Crackers for the Crunchy garlic Chicken and the result was delicious. In addition, I used the crumb concoction for some tilapia (cery good, indeed). In additon, due to my family's personal likes/dislikes and dietrary restrictions, I also modify/replace ingredients occasionally, but isn't this what a cook does? Makes the dish his own? The book is a visual delight too. Each recipe accompanies gorgeous color photos that illustrate the steps of the recipe. Each one is more mouth-watering than the next. All in all, this book is a worthwhile investment as well as a supplement to a great television show.

Jamie's Latest Cookbook is Great

So, in one of those odd publishing things... Jamie's cookbooks are released a year earlier everywhere in the world but the US. Since I spend much of my time in Bombay I have been cooking from this book since last November. Anyhow its awesome. The recipes are delicious (my favorite is the Chicken & Leek Stroganoff), easy to understand, and many are quick to make. There are pictures of all the food and detailed instructions. The book assumes nothing so anyone can really pick it up and make a great meal. The book also contains Jamie's trademark style and you can really hear his voice in the writing throughout the recipes and narrative. Jamie also encourages new cooks to play around (experiment) a bit and gives them strategies to do so - this is particularly evident in his evolution salads chapter. If you are a fan of Jamie Oliver this book will definitely not disappoint, it has been my go to cook book for most of the year. It would also make a great gift for your novice cook friend or a college student. Enjoy.

Worth it by day 1.

Bought this book because one of my favorite things to cook is by Jamie (white wine and butter chicken). The first night i made 4 things from the book, and though my Yorkshire puddings didnt fluff the 1st go round and the cheese on the beans had hardened by the time i was finished with everything else, it was still hands down one of the best meals i have ever made! This book paid for itself the first night. SO im back, and i have more great food to tell you about! This book has made me LOVE leeks. The leek casserole is epic! And even i cant mess it up. The chicken with pancetta and lemon zest is just about the best chicken i have had, the pancetta keeps it so moist! Which is helpful cuz i tend to overcook chicken. The stew with guiness doesnt make a lot, but it makes the meat ridiculously tender and is a great meal on a cold day. Just no leftovers between 2 people. The salads are great, though they need to be eaten the same day they are made. The rice salad was awesome and the homemade dressing made me feel so accomplished! WTF, i just made my own dressing? I have made the roast chicken before the recipe was available in this book (online from the original food revolution in England) and its so good! Plus its actually really cheap to make, as you can buy a whole bird for less than precut breasts. This book makes me excited to try new things and while i have my blunders in the kitchen, somehow it always comes out better tasting than processed, and you feel good about what you made.

Does It Bubble When It Boils?

I have loved Jamie Oliver since he began his trek into the food world. This is his 12Th cookbook and probably one of his best. Jamie began his revolution in the UK where they have the highest obesity rate in Europe. Ready made meals make up 50% of the meals in England. Jamie wanted to change that life into simple, home cooked meals. Now, Jamie has come to the US, Huntington, West Virginia. His mission is to show how to prepare simple, good food, made in the home. Jamie loves cream, butter and creme fraiche in his cooking. But if we eat well made meals in moderation,you will be fine. This is a cookbook for anyone, from the newbie to the most experienced. I love and collect cookbooks and this one is going to be used very often! Jamie hopes that once we know how to cook simple, economical, delicious meals that we will pass this knowledge on, and there is pledge to sign at the end of the book, if you are so inclined. Upon opening this cookbook, you will be surprised to find the most wonderful photographs of the entire process of a recipe. The photographs lure you in and then the organization of the recipe makes it easy to complete. He starts off with a picture of the Essentials in every kitchen, and then we see a list of those essentials. What makes a meal? Jamie shows us and the book is organized around that question. We see pasta, stir-fries, curry, stews, roasts, and desserts. Twenty minute meals is a popular feature and even though that may extend to thirty minutes,it is delicious! Sweet and sour pork was my first recipe and it is so good and easy to prepare. Jamie's macaroni and cheese with cauliflower and crusty top, yum, yum. Various rice dishes and each recipe comes with photos to show the steps and the finished product. Fish pie, comforting stews, dumplings, cottage pie and chocolate cake are all found in this cookbook. This is a cookbook that will catch your eye and once you have tasted your cooking, you will be convinced that Jamie Oliver knows how to bubble when it boils! Highly Recommended. prisrob 11-13-09 Jamie at Home: Cook Your Way to the Good Life Cook with Jamie: My Guide to Making You a Better Cook

Jamie Blends the Traditional With the Conventional in His New Masterpiece

Jamie Oliver's cookbook is beautiful. It is full color, complete with step-by-step pictures and easy to follow traditional recipes but with a definite twist. Jamie's cooking hook is that the recipes are fairly quick, good for you and easy. So easy in fact, that Jamie has rounded up a bunch of every day folks who would never consider themselves cooks and challenged them to cook the recipes in his book. He challenged them by teaching them how to make the dishes. Jamie believes that non-cooks can cook these meals and proves it by including some of these folks, in full-color glossy glory, with their now-mastered meals! The result is brilliant. The reader is tempted, inspired, and motivated, just as I was last Sunday, when I attempted "The Perfect Roast" on page 192. I followed the recipe to the letter and served my family a delicious roast dinner complete with horseradish sauce, p.210 and evolution cucumber salad p.114. (note to Jamie, as you suggested I improvised and added bacon bits to the cucumber salad and it was delish!) You see, Jamie's cookbook has a challenge attached to it. He wants folks to start cooking again in their own kitchens! So... he challenges his readers to "pass it on." He asks readers to try some of the recipes in his book and then teach someone else the recipes and so on and so on and so on, you get the idea. Although I will probably skip signing that actual pledge which you can find on his website at [...] I will continue to try delicious recipes from this book and will pass them on to my friends and family. Some of the other recipes that look terrific: Classic Tomato Spaghetti, p.43, Hardly Any Prep Shrimp Stir Fry, p.66, the entire Chopped Salad section p.120-p.125, Baked Creamy Leeks, p.123, and Pork Kabobs, p.238. Oh heck, the entire cookbook is full of terrific recipes. The desserts, including the Mega Chocolate Fudge Cake, look pretty awesome, too. Jamie combines traditional cooking with conventional time and money constraints making this book a pleasure to work with. I also love that fact that Jamie tells us, with more gorgeous pictures, the equipment we will need to get back to cooking and the essential ingredients we will need to stock in the cupboard for cooking success. Cooking this Fall is going to be a breeze!