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rosannelortz's review against another edition
5.0
I started reading several books last week, most of them novels, but the book that got me the most excited was–of all things–a cookbook. I decided to order this book from the library after watching a couple episodes of “Jamie Oliver’s Food Revolution,” a show where the British chef comes to the American South and tries to reform the disgusting eating habits of the unhealthiest town in the world. Jamie Oliver reveals and rebukes the greasy, processed food that Americans eat, trying to turn over a new leaf in the school lunch program at a public elementary school.
After waiting more than two months for my hold request to be fulfilled (as the 24th person in line at the library), I finally picked up my copy of the cookbook, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. Cookbooks aren’t generally a “read-it-from-cover-to-cover” item, but I found that this was one cookbook I couldn’t put down. Jamie begins by telling the novice chef what tools every good kitchen should contain and what ingredients every pantry should be stocked with. (I made some notes on the latter for my next trip to Winco.) Then he launches into the recipes.
The first section listed off a handful of twenty minute meals for people who are short on time. With names like “Shrimp and Avacado with an Old-School Marie Rose Sauce,” I found that they did indeed look simple and delicious, though maybe not quite as affordable as our usual fare. The next section of the book was even more intriguing: “Quick Pasta.” The pasta dishes I usually make are a last-ditch resort born of empty cupboards and small imagination. Jamie offers exciting dishes like “Broccoli and Pesto Tagliatelle,” containing only a handful of ingredients but looking mouthwateringly delicious in the full color pictures.
The book proceeded with “Tasty Stir-Fries” and “Easy Curries.” I resolved then and there that I was going to make a curry that week, something I had never before attempted. A few days later I produced a passable “Chicken Tikka Masala,” with a lovely sauce and decent chicken (that would probably have been more tender if my stovetop had a more even heat).
The next section contained recipes for salads. This exemplified what I love about Jamie Oliver’s book–versatility. In the salad section, he tries to teach you general rules so that you can whip up your own salad creation. The full-color chart on page 119 has six rows of “kinds” of ingredients: soft, crunchy, herby, veggies, cheese, and toppings. Each of the rows contains four items; for instance, the “herby” row has mint, basil, italian parsley, and arugula. All you need to do is pick one ingredient from each row to come up with an awesome salad! There are literally hundreds of combinations to choose from.
The second recipe that I cooked from this book was the “Beef and Ale Stew,” and I must say that it turned out divine! The portions for most of the main dishes are for 4-6 servings, so we have half of the stew in the freezer waiting for another day. Yesterday, I was sorely tempted to take it out and heat it up for lunch, but I resisted–knowing, that someday soon, I would want to put a delicious dinner on the table without doing any work.
I highly recommend this cookbook to beginner and expert chefs alike. I like it so much that I ordered my own copy from Amazon.com. It should get here later this week.
After waiting more than two months for my hold request to be fulfilled (as the 24th person in line at the library), I finally picked up my copy of the cookbook, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. Cookbooks aren’t generally a “read-it-from-cover-to-cover” item, but I found that this was one cookbook I couldn’t put down. Jamie begins by telling the novice chef what tools every good kitchen should contain and what ingredients every pantry should be stocked with. (I made some notes on the latter for my next trip to Winco.) Then he launches into the recipes.
The first section listed off a handful of twenty minute meals for people who are short on time. With names like “Shrimp and Avacado with an Old-School Marie Rose Sauce,” I found that they did indeed look simple and delicious, though maybe not quite as affordable as our usual fare. The next section of the book was even more intriguing: “Quick Pasta.” The pasta dishes I usually make are a last-ditch resort born of empty cupboards and small imagination. Jamie offers exciting dishes like “Broccoli and Pesto Tagliatelle,” containing only a handful of ingredients but looking mouthwateringly delicious in the full color pictures.
The book proceeded with “Tasty Stir-Fries” and “Easy Curries.” I resolved then and there that I was going to make a curry that week, something I had never before attempted. A few days later I produced a passable “Chicken Tikka Masala,” with a lovely sauce and decent chicken (that would probably have been more tender if my stovetop had a more even heat).
The next section contained recipes for salads. This exemplified what I love about Jamie Oliver’s book–versatility. In the salad section, he tries to teach you general rules so that you can whip up your own salad creation. The full-color chart on page 119 has six rows of “kinds” of ingredients: soft, crunchy, herby, veggies, cheese, and toppings. Each of the rows contains four items; for instance, the “herby” row has mint, basil, italian parsley, and arugula. All you need to do is pick one ingredient from each row to come up with an awesome salad! There are literally hundreds of combinations to choose from.
The second recipe that I cooked from this book was the “Beef and Ale Stew,” and I must say that it turned out divine! The portions for most of the main dishes are for 4-6 servings, so we have half of the stew in the freezer waiting for another day. Yesterday, I was sorely tempted to take it out and heat it up for lunch, but I resisted–knowing, that someday soon, I would want to put a delicious dinner on the table without doing any work.
I highly recommend this cookbook to beginner and expert chefs alike. I like it so much that I ordered my own copy from Amazon.com. It should get here later this week.
beths0103's review against another edition
4.0
I heart Jamie Oliver. He is now my new favorite celebrity chef. The work he's doing with his Food Revolution is important and necessary work in this country. I'd love to just give him a big old hug - and then I'd ask him to give something a wazz in the food processor and say oregano for me (or-e-gah-no) :o)
mstoddart's review against another edition
5.0
LOVE this cookbook! Many recipes are intermediate-level, but still totally doable. We've cooked several meals out of it and everything has been wonderful!
bbboeken's review against another edition
4.0
Euh, ik heb het niet volledig *gelezen* natuurlijk, maar ik heb er al een aantal recepten uit klaargemaakt, en dit is een fantastisch kookboek. Zeker voor de doelgroep, maar ook voor al wie basisgerechten op een eenvoudige en makkelijk lukkende manier wil bereiden. Een aanrader.
wanderaven's review against another edition
4.0
Okay, so I haven't cooked a recipe out of it yet.
I doubt I'll ever give Jamie less than, say, three stars even if he only shows me how to toast bread. After actually cooking out of this book I will likely change my rating.
Yes, I am very, very biased.
So I cannot give an honest opinion on the recipes (yet) but the book is beautiful as usual (though a bit offset by some of the pictures of regular 'ole every day people - the look they were going for and I'd rather see the food) and is made to look like an old, 1940's style book (at least by the wallpaper and props).
I'm not talking it up very well. Trust me. It's great.
It's Jamie.
I doubt I'll ever give Jamie less than, say, three stars even if he only shows me how to toast bread. After actually cooking out of this book I will likely change my rating.
Yes, I am very, very biased.
So I cannot give an honest opinion on the recipes (yet) but the book is beautiful as usual (though a bit offset by some of the pictures of regular 'ole every day people - the look they were going for and I'd rather see the food) and is made to look like an old, 1940's style book (at least by the wallpaper and props).
I'm not talking it up very well. Trust me. It's great.
It's Jamie.
ahmclellan's review against another edition
5.0
1. The pictures are GORGEOUS 2. I've made a few things out of here so far, and everything is really really amazing. Easy to do, healthy, delicious, and relatively inexpensive. 3. Oliver is a funny guy, and that comes through. I would recommend this book to anybody wanting a good cookbook for simple dinners.
taleisin's review against another edition
3.0
I wholeheartedly agree with the concept behind this book. Get people back in the kitchen, cooking dinner from scratch. To that end this book had a lot of very useful information (e.g. basic directions on how to cook rice, or how long to boil an egg) .
One of the great things about the recipes in this book is that they, not only are easy to make, but make great jumping off points. They don't use any weird ingredients. The book is British and therefore contains a lot of recipes for fish and lamb, which are somewhat harder to come by in rural Alberta.
I have made the sweet 'n' sour pork, and the chicken stew and will be making them again. Also, probably the chicken fajitas. I also tried the macaroni and cauliflower cheese bake and pan-fried glazed pork chops with limited success.
There are just two complaints with this book.
1) There is not enough vegetable dishes. Depending on your point of view this is or is not a problem. This book was definitely made for carnivores.
2) The recipe instructions are written as one paragraph. Which makes it difficult when picking along the steps as you work.
Still, worthwhile taking a look at. I'm still on the fence about buying it.
One of the great things about the recipes in this book is that they, not only are easy to make, but make great jumping off points. They don't use any weird ingredients. The book is British and therefore contains a lot of recipes for fish and lamb, which are somewhat harder to come by in rural Alberta.
I have made the sweet 'n' sour pork, and the chicken stew and will be making them again. Also, probably the chicken fajitas. I also tried the macaroni and cauliflower cheese bake and pan-fried glazed pork chops with limited success.
There are just two complaints with this book.
1) There is not enough vegetable dishes. Depending on your point of view this is or is not a problem. This book was definitely made for carnivores.
2) The recipe instructions are written as one paragraph. Which makes it difficult when picking along the steps as you work.
Still, worthwhile taking a look at. I'm still on the fence about buying it.
mmeller's review against another edition
3.0
I love that there is a whole chapter on ground beef. The recipes I've tried have been easy and tasty, although, as with every cook book I've ever used, there are a lot that we just won't ever make.
The concept of bringing cooking back home is great. Most of the meals make way more than we can eat in a single meal, so I've had plenty of leftovers to freeze for a quick meal at another time.
The concept of bringing cooking back home is great. Most of the meals make way more than we can eat in a single meal, so I've had plenty of leftovers to freeze for a quick meal at another time.
reti's review against another edition
5.0
I have several Jamie Oliver cookbooks, this is one of my favourites. Lots of easy, no fuss recipes; my lasagne recipe comes from this book.
joannaroddy's review against another edition
4.0
Jamie Oliver's most accessible cookbook to-date (and I own almost all of them). I am sad to have to give it back to the library.