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

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Notes about this book

  • Eat Your Books

    See Lesley Chesterman's review of this cookbook at the Montreal Gazette.

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe

    Also published in the UK as Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours (2008).

  • averythingcooks on October 15, 2017

    I really like Jamie Oliver's "voice" in all of his books (I have 8 of them). I have made several recipes from this title using some verbatim and others as a starting point for my own takes but my favorite part of this one is the full page of homemade curry pastes.......I make the tikka masala, vindaloo, rogan josh and korma pastes to use in his versions of these curries. They are all very popular weekend dinners during the long, cold central Ontario winter :)

  • Janemac on June 13, 2011

    Excellent recipes and easy read, ideal for beginners and more experienced cooks looking for quick, easy recipes.

Notes about Recipes in this book

  • Quick salmon tikka with cucumber yogurt

    • adrienneyoung on May 23, 2011

      A decent, VERY quick meal if you've got the jarred curry paste on hand. And pretty healthy, actually!

    • adrienneyoung on June 11, 2012

      Made this again tonight. It's turning into a go-to in regular rotation. Fast and (made with wild salmon) both delicious AND reasonably healthy!

  • Shrimp and avocado with an old-school Marie Rose sauce

    • MarianneMTL on July 16, 2013

      Was surprised by how good shrimp simply tossed in flour and fried in garlicky olive oil - almost like breaded. Sauce was good but too much trouble, get same type of flavour from mayo + Franks. Will def make again.

    • ellencooks on June 10, 2017

      This was surprisingly good for how simple it is! I used watercress rather than sprouted cress because I had some. I thought the sauce WAS worth the minimal effort. Shrimp was fantastic!

  • Chicken fajitas

    • MarianneMTL on July 16, 2013

      Best and easiest fajita recipe... just toss chopped chicken and veggies with paprika, lime juice and a bit of cumin. Can't miss - I even double the veggies; so good you can leave out the chicken for vegetarians. Serve with tortillas, sour cream and grated cheese. Chopped tomatoes and avocado if you have it also nice.

    • annapanna on February 02, 2014

      Easy to make, it tasted so much better than using the Fajitas spice mix from the supermarket. We served it with grated cheddar, guacamole, sour cream, lettuce and salsa (made according to Jamie's instructions). I reduced the amount of the smoked paprika to a bit less than 1/2 a tbsp and added 1/2 tbsp of regular paprika, as I find the smoked one sometimes a bit too overpowering.

  • Baked Camembert pasta

    • MarianneMTL on July 16, 2013

      Wasn't crazy about this one... sounded good (and fun!) on paper but maybe the cheese was too mild for the pasta. We found it bland.

  • Macaroni and cauliflower cheese bake

    • MarianneMTL on July 16, 2013

      Love this one. Fast, easy and not much cleanup since you can make the "sauce" in the bowl you toss the pasta in. Great way to sneak in veggies, nobody minded the cauliflour.

    • rebecca1july on June 16, 2011

      Great afterwork family supper

  • Super quick salmon stir-fry

    • annapanna on May 20, 2013

      This is really easy to make and everybody loved it. It was the first time I made a stir fry with salmon and the chunks I had prepared when the fish was raw sort of crumbled towards the end, maybe I cooked it for too long? When we make this again I will try and reduce cooking time. Snow peas = mangetout.

  • Chicken korma

    • annapanna on January 04, 2014

      Delicious! We have now made this several times, it's one of our favorite recipes when we feel like eating curry. I haven't tried JO's Korma paste, we usually buy Sharwood's mild curry paste. The jar is probably larger than Patak's (I couldn't find it where we live) so 1/2 would be way too much. 3-4 heaped teaspoons are enough.

    • MarianneMTL on July 16, 2013

      DO try this one. I use patak's curries in the small jars (as JO recommends) and they make quick and delicious curries. Great way to add veggies and great as leftovers.

  • Vegetable jalfrezi

    • MarianneMTL on July 16, 2013

      LOVE this one, has a mild spice and vinegary taste. Note that it serves 8 - never tried freezing it, make it more for vegan/vegetarian dinner parties. Is tasty cold too, makes a nice potluck dish.

  • Chicken tikka masala

    • phembott2 on February 03, 2016

      This was fabulous and not too complicated to make. Would absolutely make it again.

    • jessmonkey on January 25, 2015

      Delicious and easy recipe. I make this all the time :)

  • Evolution carrot salad

    • cupcakemuffin on October 13, 2011

      So tasty - I added cumin seeds and feta cheese. Leftovers keep well.

  • Rice salad

  • Cauliflower cheese soup

    • JennyR on September 22, 2014


  • Baked French potatoes

  • Parmesan chicken breasts with crispy posh ham

    • eliza on August 05, 2018

      This was excellent and very easy to make. Chicken breasts are lightly bashed, topped with cheese, herbs,and Parmesan and then pan fried. I made this as shown in the YouTube video using both thyme and rosemary. I would increase the herbs next time (just personal preference). The one caveat is the size of the chicken breasts; North American chicken pieces are much bigger than British so needed to be split before cooking. I served on a bed of greens, cherry tomatoes and shaved fennel fresh from the garden for a delicious meal.

  • Shrimp and sweet corn chowder

    • angrygreycat on September 18, 2018

      Made this for dinner tonight as I had half a bag of shrimp in the freezer to use up. Tasty soup and nice combination of flavors with the corn, leek, potatoes and shrimp. Next time I would leave out the shrimp until after the soup has been pureed and then put in the whole shrimp. I think it would have been nicer to have whole shrimp in each bowl rather than have it pureed with the veg. I would make this again as everything on the ingredient list are items that I almost always have on hand, so a nice soup supper.

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Reviews about this book

  • Fine Cooking

    Oliver’s zeal and his students’ delight in their new skills makes it all feel exciting and fun. Beginning cooks will appreciate the clear recipe instructions and step-by-step photos.

    Full review
  • ISBN 10 1401323596
  • ISBN 13 9781401323592
  • Linked ISBNs
  • Published Oct 13 2009
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

Jamie Oliver thinks it is time for a food revolution. We need to counter our love affair with microwaves, frozen food and takeout. Too many of us have lost the art of passing recipes down from one generation to another, of family dinners and a slower lifestyle. Food Revolution couples lush 4-color photographs with clear instructions to show a novice cook exactly how to master--and savor--all the essentials.

In a fun twist--new to FOOD Food Revolution--Jamie asks readers to get personally involved by taking the "pass it on" pledge to learn and teach a recipe to two other people, and even includes a pledge page for the reader to fill in. This way, readers are able to return to a simpler time when they could enjoy their food and share that enjoyment with their family and friends. Jamie has included recipes that people who don't or can't cook told him would inspire them to give it a try, from Twenty-Minute Meals to Comforting Stews: Griddle Lamb Chops with Chunky Salsa, Baked French Potatoes, Best Ever French Beans, A Cracking Burger, Aloo Gobhi--and more!

The Food Network airs Jamie's television shows, and Food Revolution will undoubtedly be another blockbuster for the growing Jamie Oliver empire.

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