Save 41% Off: Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals Review & Ratings

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

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Jamie Oliver's cookbook is beautiful. It is full color, complete with step-by-step pictures and easy to follow traditional recipes but with a definite twist. Jamie's cooking hook is that the recipes are fairly quick, good for you and easy. So easy in fact, that Jamie has rounded up a bunch of every day folks who would never consider themselves cooks and challenged them to cook the recipes in his book. He challenged them by teaching them how to make the dishes. Jamie believes that non-cooks can cook these meals and proves it by including some of these folks, in full-color glossy glory, with their now-mastered meals!
The result is brilliant. The reader is tempted, inspired, and motivated, just as I was last Sunday, when I attempted "The Perfect Roast" on page 192. I followed the recipe to the letter and served my family a delicious roast dinner complete with horseradish sauce, p.210 and evolution cucumber salad p.114. (note to Jamie, as you suggested I improvised and added bacon bits to the cucumber salad and it was delish!)
You see, Jamie's cookbook has a challenge attached to it. He wants folks to start cooking again in their own kitchens! So... he challenges his readers to "pass it on." He asks readers to try some of the recipes in his book and then teach someone else the recipes and so on and so on and so on, you get the idea. Although I will probably skip signing that actual pledge which you can find on his website at [...] I will continue to try delicious recipes from this book and will pass them on to my friends and family.
Some of the other recipes that look terrific: Classic Tomato Spaghetti, p.43, Hardly Any Prep Shrimp Stir Fry, p.66, the entire Chopped Salad section p.120-p.125, Baked Creamy Leeks, p.123, and Pork Kabobs, p.238. Oh heck, the entire cookbook is full of terrific recipes. The desserts, including the Mega Chocolate Fudge Cake, look pretty awesome, too. Jamie combines traditional cooking with conventional time and money constraints making this book a pleasure to work with. I also love that fact that Jamie tells us, with more gorgeous pictures, the equipment we will need to get back to cooking and the essential ingredients we will need to stock in the cupboard for cooking success. Cooking this Fall is going to be a breeze!

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Save 26% Off: Cooking Green: Reducing Your Carbon Footprint in the Kitchen Review & Ratings

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Cooking Green: Reducing Your Carbon Footprint in the Kitchen Review

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I've read several of Kate Heyhoe's previous books and was eagerly looking forward to this one. Kate Heyhoe's Cooking Green comes highly praised by some of the nation's top food environmentalists, and with good reason. There's a practical strategy on every page to "shrink your cookprint," and, she notes that by saving fuel and water you'll save money, too. Her sources are solid, and she draws on them to cover the entire food chain: EPA, USDA, Institute of Food Technologists, FDA, Michael Pollan, Harold McGee, U.S. Geological Survey (which measures land-water use), and the Department of Energy, to name a few.
For instance: Ovens waste as much as 94% of their fuel, according to the Department of Energy (worse fuel-efficiency than a Humvee). Solutions: scale back on oven-cooking, multitask your oven, and power down before the dish is done to make use of the residual heat (she starts her lasagna recipe in a cold oven and "passively" finishes it by turning off the heat 15 minutes early and leaving the door closed; her recipe is great and shows how to adapt others to the same fuel-saving process). Or, use your cooktop or toaster oven instead of a full oven. Avoiding beef drastically shrinks your cookprint, but if meat's your thing, her her rare roast beef recipe uses 20 minutes of high heat, then passively roasts for an hour with the fuel turned off (traditional recipes use 2 hours of fuel).
Many cooks don't realize that with water, it takes nearly as much energy to jump from "almost boiling" to actual boiling, and that boiling water is the same temperature whether it's boiling fast or gently; so fast-boiling actually wastes fuel. And water takes a long time to cool down, so you can turn off the heat early and use slowly cooling water to gently cook lots of foods, including pasta, lentils, potatoes, green beans, and more. This saves fuel and cuts down on carbon emissions.
She also covers the entire "cookprint" by tackling topics that include avoiding BPA (it's in some bottles and most can liners, but good news: it's not in aseptic paperboard packages, like the ones used for chicken broth and tomatoes); which cookware and small appliances to buy; making perishables last longer so there's less waste and fewer grocery trips; and how to pick greener foods when local and organic aren't options.
This is a great book for anyone wanting to take control of their life and really make a difference. As the author says, going green is all about making choices, and this book is a good choice for anyone who eats.

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