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Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, by Jamie Oliver
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Review
"His books make me want to sit down and eat."--Andrew Scalvani, New York Times..".his take on "the good life" of gardening and eating close to the earth is so common-sense, so relaxed, that kitchen nerves don't intrude."--Orlando Weekly"His enthusiasm and love of life are infectious."--Seattle Times
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About the Author
Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He is thirty-three and lives in London with his wife Jools and their daughters, Poppy and Daisy.
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Product details
Paperback: 360 pages
Publisher: Hachette Books; Reprint edition (April 5, 2011)
Language: English
ISBN-10: 1401310478
ISBN-13: 978-1401310479
Product Dimensions:
7.5 x 1 x 9.8 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
268 customer reviews
Amazon Best Sellers Rank:
#110,212 in Books (See Top 100 in Books)
My husband has food sensitivities, so I've been cooking at home for a long time. I mainly bought this book to generally support the movement and see what Jamie Oliver was up to with the Food Revolution. I didn't expect to really find many--if any--recipes that I would be able to use. But I did.The good:* TONS of photos. Every single recipe has photos, both of the finished dish and of the preparation. Yay!* He doesn't just give you the recipe (add 2 onions, chopped). He walks you though the process (Chop two onions and set aside). So you can usually cook as you read the recipe.* He tells you what to serve with the recipes, and the recipes for suggested sides are in the book. Yay!* Many of the recipes can be easily adapted for allergen-free cooking. My husband is senstive to gluten, corn, dairy, honey, legumes, and some nuts. That's a long list, and I was still able to adapt several recipes.* He offers recipes for all meals: breakfast food, lunch food, suppers, desserts. You could use this as your only cookbook.* The dessert section is amazing. We generally don't eat dessert in our house...at all. I think sugar makes you want more sugar, and it's a nasty cycle. But these desserts, while clearly luscious, include a lot of healthier stuff in the preparation, like fruit and oats. And the photos depict appropriate serving sizes. They look very elegant. I'm glad I'll have something wholesome to serve when company visits.The not so good:* There isn't any nutrition data for the recipes* Some of the recipes, while simple, can take some real time to prepare (fine by me, but I'm not trying to whip together dinner in a frenzy when I get home from work)* Many of the recipes serve 2 people. Which is fine, but it took me some time to adapt. I've purchased ingredients for a recipe only to realize later that I didn't get enough.In the end, the recipes are quite good. These are not recipes that will show up in Gourmet magazine. And they won't all make the list of the world's healthiest foods either. There are several comfort food recipes...spaghetti, stew, cheesy pastas, roasts. But overall, I'm pleased. Even experienced cooks will be able to find some things of interest here. And this is an awesome collection for someone trying to transition to real food from a diet full of McDonald's and pizza rolls.Update: I've cooked several more recipes from this book since I wrote this review, and I am growing more and more pleased. At first I blew off some of the recipes; I thought I didn't need another recipe for roasted chicken. But I made it, and it's great. I have cooked many recipes from the book now, and so far nothing has flopped. This is the only cookbook I own that I can say that about.Update #2: I'm still cooking from the book all the time. I'm a complete convert. I've purchased copies for other family members now...even for my total foodie of a father-in-law. We are all fans, and the majority of my everyday recipes now come from Jamie Oliver. Everyone knows I'm a Jamie Oliver fanatic now, so when people like something I cook they don't ask, "Where did you get the recipe?" They ask, "Is this from Jamie Oliver?" I've become a proselytizer for the book. And still, after all this time, nothing has flopped.
I bought this book 7 years ago, just after I had my first child and decided I wanted to up my cooking skills a bit. A friend of mine who had lived in London for several years and married someone from there recommended it -- she said her husband was used to always having home-cooked meals (something she wasn't used to) and they really enjoyed cooking from this cookbook together. I began making several recipes from it on a regular basis, and even gave a copy to a friend (a much more well-seasoned cook than I) who also really enjoyed it. Fast forward a few years -- we moved across the country and got busy renovating a house and had a second child and cooking from scratch fell by the wayside and all my cookbooks piled up. Last month, I decided it was time to step things up a bit and I pulled out this cookbook. My two boys (now 5 and 8) have absolutely loved what I've made so far and we've had a Jamie Oliver revival in our house. The beauty of this book is in its simplicity -- it's written in such a way that those who have never cooked from a recipe a day in their life would feel comfortable with how it's written (no fancy culinary words), yet a seasoned cook could still find inspiration. The dishes have a reasonable amount of ingredients, and most don't require anything unusual that you couldn't easily pick up in your grocery store. They are not too time consuming, either. The first time or two you make a recipe it may take a little longer, but once you get the hang of it it becomes much quicker. Our absolute favorite recipe is the Meatballs and Pasta. Everyone in the family enjoys it!
I can't recommend this cookbook enough. Perfect for newlyweds, single guys, and anyone who cooks, really! Even if you are an advanced cook, it has plenty of recipes that are practical, easy, and flavorful. I've never had a recipe fail. It covers a lot of basics, which are sometimes simplified, so don't expect the usual cookbook full of unique recipes (that you never actually try making). This book is sort of a crash course in home cooking, so you can refer to it for the everyday staples of family dinnertime. You might conceivably cook each one of these recipes. If you open it any given day, you'll easily find something you can make that very night, not on some special occasion.It really has changed my cooking for the better. Because of this book, I've learned how to make homemade salad dressings in seconds, whip up a quick and fresh curry, and throw together a cheap and rich pasta sauce.Jamie Oliver's writing style reflects how you really cook. No asking for 2 tablespoon of oil--he just tells you to pour a "glug" of olive oil in the pan. Cooking is rarely that precise about measurements anyway, unless it involves baking.Cheap is key here: I can cook an complete, Sunday-type dinner for less than $5 per person (and usually less). It sure beats fast food for cost, taste, and nutrition. Good stuff.
I am often asked to mentor other cooks and help them with new and unfamiliar cooking techniques. I remember how fearfully I approached roasting my first chicken. This book has proven not only an ideal resource for fairly new cooks but also proves its value for those who already know their way around the kitchen. I bought it for myself when it first came out, and I have given several copies as gifts since. It is a good antidote to the fear of cooking real food.
I'm a lazy cook who always thinks of reasons to buy prepared and processed food: kitchen too cluttered, dishes to do, a pitiful pantry from which to select, urgent places to be, etc, etc, etc. But this book, along with the tv series, has convinced me it's time to learn how to eat properly and nutritiously. The recipes are approachable and not intimidating, and as soon as I can use my kitchen, I'm going to try some of them...
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