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Jamie Oliver's Food Escapes: Over 100 Recipes from the Great Food Regions of the World by Jamie Oliver

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Notes about this book

  • Eat Your Books

    Published in Canada in advance of US publication; previously published in the UK as "Jamie Does..."

Notes about Recipes in this book

  • Nice and simple Spanish gazpacho

    • mharriman on June 30, 2018

      I made this a day ahead for a family tapas dinner and everyone loved it. It’s creamy and refreshing. I liked that it was easy and pretty quick to make. I used five large beefsteak tomatoes and a loaf of sourdough bread. Served the soup with choices of finely diced cucumbers and red bell pepper garnishes. I ended up pureeing the mixture in batches in a blender. My immersion blender just splattered the ingredients all over the place.

  • My favourite paella

    • mummybunny2005 on August 29, 2012

      I make a version of this all the time for my family and they LOVE it. I don't bother boning or skinning the chicken thighs; I brown them and bake them whole. I use half the amount of rice and half the amount of stock for 5 and we always have leftovers. I used diced chorizo from the supermarket and a packet of frozen fruits de mer (mussels, squid, prawns, scallops) and throw it in at the last minute. Sometimes I add a splash of sherry with the rice (like I would vermouth to a risotto). With these tweaks it is easily a storecupboard meal - a treat, mind you, but it takes less than an hour from start to finish and still feels special.

  • Sticky pine nuts and artichokes

    • mharriman on June 30, 2018

      Made this as part of a family tapas dinner. The honey provides a nice foil to the savory taste of artichokes.

  • Chorizo and chicken livers

    • mharriman on September 03, 2017

      Delicious and easy to cook. The hardest part was finding chicken livers. Struck out at Giant,Whole Foods, and Wegman's. Thankfully the local butcher shop carried them in their freezer case. I used Salvadoran uncooked sausage and liked the mild seasonings that emphasized paprika. Serving size is tapas for four. Husband and I loved the portion size as an entree with smashed chickpeas( in same cookbook) as a side. Reminded me why I love liver and onions; my liver and onions hating husband loved the dish as well.

  • Smashed chickpeas

    • mharriman on September 03, 2017

      Interesting and tasty take on chickpeas, and fit in well on a rainy day. The sherry vinegar, paprika, and dried oregano adds nice flavors. I minced the garlic clove rather than smashed it into the mixture. Very fast and easy to cook; paired well with chorizo and chicken livers (same cookbook).

  • Risotto bianco

    • mharriman on December 26, 2017

      Excellent recipe. I had lost my reliable 1985 Gourmet magazine recipe and this one worked well as a replacement. I added shredded Parmesan riggiano and sautéed red, green, and yellow sweet bell pepper slices to finish the dish, and the result was very similar to my lost recipe. I really liked using the vegetable broth instead of chicken broth. Served as a bed for baked lobster tails (Christmas).

    • melissabazley on September 15, 2011

      A brilliant risotto base. Easy & very tasty. I used a whole onion instead of half. Recommend this recipe and will use it as a risotto base from now on

  • Pea and herb risotto

    • melissabazley on September 15, 2011

      Totally delicious...I added grilled haloumi cheese instead of the goats cheese, as well as 125g of creme fraiche. Totally delicious

  • Pike perch and roasted beet salad

    • melissabazley on September 15, 2011

      A great recipe, especially loved the roasted beetroot salad. excellent with the sour cream dressing.

  • Jansson's temptation

    • spicebite on July 29, 2012

      Comfort food : yum !

  • Carrot and orange salad

    • Eurydice on May 20, 2011

      Good accompaniment for tagines

  • Chicken, olive and preserved lemon tagine

    • melissabazley on June 13, 2011

      Another easy and tasty tagine. I used 2 chicken breasts, 3 thighs and 2 drumsticks instead of a whole chicken (I don't like cooking with lots of bones) I chopped the chicken in chunks. I had to cook it for a fair bit longer to reduce the liquid. The chicken was very tender and succulent. A great winter dish.

    • herbietea on December 31, 2011

      Page 208

  • Beef tagine

    • melissabazley on June 13, 2011

      Great, rich stew. Very easy to make. excellent spice combination. I put it in the oven on 150 degrees for the 3 hours(instead of simmering on stove top) and it was perfect. The meat was tender and moist. I served it with cous cous and natural yoghurt. Delish.

    • DKennedy on September 05, 2015

      Made this for dinner using my new tagine from Cost Plus. Presoaked the tagine for 2 hours last night, then put it in a cold oven, turning it to 300 degree oven and then leaving it in the oven overnight (turned the oven off after an hour). Like Melissa, I skipped the stove top step. I also cut back on the ras el hanout so it would not be too spicy for my kids. I used 2 1/2 lbs grass fed beef to feed six. This is an easy and inexpensive, and tasty one pot meal, if one plans ahead. Served with TJs naan panini'd with za'atar, feta nigela salad and spicy brownies from Mighty Spice. Note: too much stock with the filling in this pot. Next time, cut back on stock.

  • Mighty meaty stifado

  • Country chicken and bean soup

    • Eurydice on May 03, 2012

      I adapted this to make use of chicken carcass remaining after making chicken pie. Will certainly make again.

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  • ISBN 10 140132441X
  • ISBN 13 9781401324414
  • Published Oct 01 2013
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United States
  • Publisher Hyperion

Publishers Text

This new book of mine is all about fun, escapist recipes. It’s an adventurous cookbook that embraces the big hitters from the incredible countries I’ve visited recently, as well as completely new things I’ve made up by taking cues from the influences around me. I’ve taken some of the most famous and exciting dishes from these beautiful places and tweaked them so you can recreate the paellas of Spain, the tagines of Morocco and the risottos of Italy easily, and authentically, in your own kitchen.

Every now and then, being brave, escaping the daily routine and filling up on other cultures is a great thing to do. Just get out there and discover the fantastic flavors, people, and places that exist just a flight away.

So, if you’ve been talking about going somewhere in particular but haven’t gotten around to booking your ticket, I urge you to go for it. You’ll come back feeling optimistic about life, with a head full of beautiful memories—not to mention ideas for incredible dishes. In the meantime, let this book introduce you to some of the fantastic new recipes and flavors I’ve discovered, and maybe even reintroduce you to recipes you’ve loved and enjoyed on your own holidays, but just never knew how to make.



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