x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

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

Search this book for Recipes »

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

  • 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.

  • 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!

  • Macaroni and cauliflower cheese bake

    • rebecca1july on June 16, 2011

      Great afterwork family supper

    • 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.

  • Rice salad

  • Baked French potatoes

  • Evolution carrot salad

    • cupcakemuffin on October 13, 2011

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

  • Chicken fajitas

    • 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.

    • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • Cauliflower cheese soup

    • JennyR on September 22, 2014

      http://kitchen-delights.blogspot.co.uk/2012/02/jamie-olivers-cauliflower-cheese-soup.html

  • Chicken tikka masala

    • jessmonkey on January 25, 2015

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

    • phembott2 on February 03, 2016

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

You must Create an Account or Sign In to add a note to this book.

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 1401310478
  • ISBN 13 9781401310479
  • Published Dec 28 2010
  • Format Paperback
  • Page Count 360
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

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 great results in the kitchen.

This book is inspired by all the people I’ve met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!



Other cookbooks by this author