Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

by Jamie Oliver

ISBN-10: 1401323596
ISBN-13: 9781401323592
Region: British
Publisher: Hyperion
Publication Date: October, 2009
Add your vote for this cookbook
5
Your rating: None (3 votes)

Recipe Index

Recipesort icon Page Rating
A Consistently Good Gravy 205
0
A Cracking Burger 146
0
A Healthier Full Monty 298
0
Aloo Gobhi 88
0
Applesauce 210
0
Asian Chicken Noodle Broth 37
0
Asian Oil 276
0
Asian-Style Steamed Salmon 250
0
Bacon and Mushroom Cream Sauce 270
0
Bacon Omelet 314
0
Baked Apples 343
0
Baked Camembert Pasta 44
0
Baked Carrots in a Bag 214
0
Baked Cod Wrapped in Bacon with Rosemary 256
0
Baked Creamy Leeks 223
0
Baked French Potatoes 224
0
Balsamic Dressing 107
0
Banana and Dulce de Leche with Vanilla Ice Cream 326
0
Banana Tart Tatin 334
0
Basic Stew Recipe 180
0
Basil and Lemon Oil 276
0
Best Baby Potatoes 218
0
Best Ever French Beans 222
0
Black Olive, Sun-Dried Tomato, and Celery Salsa 275
0
Boiled Eggs 308
0
Bolognese Sauce 165
0
Braised Bacon Cabbage 226
0
Bread Sauce 210
0
British Beef and Onion Pie 177
0
Broccoli and Pesto Tagliatelle 46
0
Broccoli with Asian Dressing 220
0
Broiled Trout Topped with Mustard and Oats 253
0
Buttered Spinach 219
0
Butterfield Steak Sarnie 25
0
Cauliflower Cheese 225
0
Cauliflower Cheese Soup 136
0
Cheat’s Sponge Cake with Summer Berries and Cream 340
0
Cherry Tomato Sauce with Cheat’s Fresh Pasta 55
0
Cherry Tomato, Caper, and Balsamic Sauce 267
0
Chicken and Leek Stroganoff 34
0
Chicken Chow Mein 60
0
Chicken Fajitas 38
0
Chicken Korma 74
0
Chicken Tikka Masala 82
0
Chile and Mint Oil 276
0
Chocolate Fruit and Nut Tart 344
0
Chopped Herb Oil 276
0
Chopped Pesto Salsa 274
0
Classic Tomato Spaghetti 43
0
Cookies 336
0
Crunchy Garlic Chicken 241
0
Delicious Sage and Onion Stuffing 206
0
Dressed Asparagus 215
0
Dressed Green Salad 102
0
Everyday Green Chopped Salad 120
0
Evolution Carrot Salad 116
0
Evolution Cucumber Salad 114
0
Evolution Green Salad 108
0
Evolution Potato Salad 111
0
Evolution Tomato Salad 113
0
Fish Pie 285
0
For Cilantro and Lime Rice 96
0
For Garlic and Nutmeg Rice 96
0
For Lemon, Ginger, and Turmeric Rice 96
0
For Perfect, Basic Rice 95
0
For Spicy Chile Rice 96
0
For Your Dumplings 185
0
For Your Hot-Pot Topping 186
0
For Your Mashed Potato Topping 187
0
For Your Pastry Lid 184
0
French Dressing 107
0
Fresh Fruit Platter 320
0
Fresh Raspberry Sauce with Vanilla Ice Cream 326
0
Fried Eggs 309
0
Frozen Fruit Smoothies 307
0
Fruit Scones 331
0
Get into Oatmeal 300
0
Good Old Chili Con Carne 172
5
Granola 316
0
Grilled Filet Mignon with Horseradish Sauce 232
0
Grilled Lamb Chops with Chunky Salsa 244
0
Grilled Tuna and Asparagus 261
0
Ground Beef Wellington 156
0
Hangover Omelet 314
0
Hardly-any-Prep Shrimp Stir-Fry 66
0
Horseradish Sauce 210
0
Italian Pan-Seared Tuna 262
0
Jalfrezi Paste 99
0
Kedgeree 288
0
Korma Paste 99
0
Lamb Rogan Josh 81
0
Lasagne 169
0
Leek and Potato Soup 130
0
Leftover Curry Biriani 78
0
Lemon Dressing 107
0
Lentil and Spinach Soup 137
0
Macaroni and Cauliflower Cheese Bake 49
0
Mango, Cucumber, and Chile Salsa 272
0
Meatballs and Pasta 151
0
Mediterranean Chopped Salad 123
0
Mega Chocolate Fudge Cakes 339
0
Mexican-Style Corn 227
0
Mini Shell Pasta with a Creamy Smoked Bacon and Pea Sauce 52
0
Mint Sauce 210
0
Minted Peas 221
0
Moroccan Lamb with Couscous 246
0
Mushroom Omelet 314
0
Mustard, Crème Fraîche, and White Wine 268
0
My Sweet and Sour Pork 65
0
Omelets 313
0
One-Cup Pancakes, Tropical Yogurt, and Mango 303
0
Paella 292
0
Pan-Fried Curried Cod 258
0
Pan-Fried Glazed Pork Chops 230
0
Parmesan Chicken Breasts with Crispy Posh Ham 242
0
Parsnip and Ginger Soup 139
0
Pasta al Pangrattato 50
0
Pea and Mint Soup 132
0
Perfect Roast Beef 192
0
Perfect Roast Chicken 196
0
Perfect Roast Lamb 200
0
Perfect Roast Pork 195
0
Pineapple and Chile with Chocolate Ice Cream 326
0
Poached Eggs 311
0
Pork Kabobs 238
0
Posh Chopped Salad 122
0
Pot-Roast Meatloaf 161
0
Quick Salmon Tikka with Cucumber Yogurt 28
0
Quick Steamed Microwave Pudding Cakes 333
0
Rice Salad 125
0
Roasted Potatoes, Parsnips, and Carrots 202
0
Rogan Josh Paste 99
0
Rum and Raisins with Vanilla Ice Cream 326
0
Salmon Baked in a Foil Parcel with Green Beans and Pesto 248
0
Salmon en Croûte 291
0
Salmon Fish Cakes 280
0
Scrambled Eggs 310
0
Shrimp and Avocado with an Old-School Marie Rose Sauce 31
0
Shrimp and Sweet Corn Chowder 294
0
Simple Cheesy Mustard Sauce 266
0
Simple Pan-Fried Trout 254
0
Sizzling Beef with Scallions and Black Bean Sauce 69
0
Sliced Orange and Malt with Chocolate Ice Cream 326
0
Smoked Mackerel Pâté 282
0
Spanish-Style Grilled Steak 235
0
Spicy Moroccan Stewed Fish with Couscous 26
0
Spring Vegetable and Bean Soup 128
0
Stewed Fruit 319
0
Strawberries and Ginger Snaps with Vanilla Ice Cream 326
0
Super-Quick Salmon Stir-Fry 70
0
Sweet Potato and Chorizo Soup 131
0
Sweet Shortcrust Pastry 346
0
Thai Green Curry 91
0
The Chopped Salad Family
0
The Philosophy of Great Salad, Pick-and-Mix Style 118
0
Tikka Masala Paste 99
0
Tomato and Basil Omelet 314
0
Tomato Salsa 273
0
Tomato Soup 133
0
Tomato, Olive, Basil, and Chile Sauce 269
0
Vanilla Cheesecake with a Raspberry Topping 325
0
Vegetable Bahjis 92
0
Vegetable Jalfrezi 77
0
Very Simple Curry Sauce 271
0
Vindaloo 87
0
Vindaloo Paste 99
0
Yogurt Dressing 107
0
Yorkshire Puddings 209
0

Publishers Information

About Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

Publisher Web Link: http://www.hyperionbooks.com/

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!

(http://www.cookbookrecipedatabase.com/)

Author Information

About Jamie Oliver

Author Web Link: http://www.jamieoliver.com/

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn’t half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn’t really care, especially as I could buy the coolest trainers with what I’d earned from working at the weekend.

When I was 16, I didn’t really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he’d answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn’t believe it and thought it was my mates winding me up!

The result was The Naked Chef and that’s where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I’ve never been busier in my life! It’s a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That’s what it’s all about!  (http://www.jamieoliver.com/)

Cookbooks by Jamie Oliver