Jamie Oliver Taught Me to Cook Without Recipes—And I Didn’t Realize It Was Happening

There isn’t quite as much wear and tear on my copy of Jamie Oliver’s Jamie’s Food Revolution as you might think, considering it's been stove-side for nearly 20 years. The spine is a little loosey-goosey, there are plenty of nicks on the cover, and the pages are aged.

But it’s weathered all my cooking storms pretty well, and that’s a telling sign of what makes this cookbook such a keeper.

I’ve had this book since my early days as a food writer at Allrecipes. Still, it wasn’t until I started preparing to write this article that I read the intro and realized: What I took from the cookbook over the years was exactly Jamie’s intention.

Straight off, he asks readers to pledge to learn one recipe from each chapter, master it in their own kitchen, and teach it to at least two other people. The whole point is to know the recipe, so you can close the cookbook and focus on the experience of cooking and enjoying a great meal. 

Why I Love "Jamie's Food Revolution"

There are many recipes in this cookbook I’ve memorized because they are so simple, and others that have inspired me to create my own variations. Both scenarios require less frequent referencing of the actual cookbook, and allow me to, ya know, cook.

I recently wrote about the initial recipe that caught my attention: the Classic Tomato Spaghetti. Just a baby food writer at the time, I was mystified by the idea that I could make spaghetti sauce in minutes. And I could easily see how to adjust the amounts to make only one or two servings.

I felt almost flattered by the recipe’s existence. I thought, Are you sure? Spaghetti from scratch? For moi? 

Many other recipes that I previously assumed took a lot of time (and were only worthy of special occasions) became weeknight staples. I discovered how much I love pancetta and peas together, thanks to the Mini Shell Pasta with Creamy Smoked Bacon and Pea Sauce.

I had my very first parsnip when I made his Parsnip and Ginger Soup. And now, I know you can make anything infinitely better by covering it in prosciutto, thanks to his Parmesan Chicken Breasts With Crispy Posh Ham.

2 Reasons You'll Love This Book, Too

Recipes in Jamie's book are great for good cooks who like simplicity as well as beginners. First, there are tons of photos—not just of the final dishes but also process shots, so readers can be constantly reassured that things look right as they cook.

I also love Jamie's suggestions for what I like to call “recipe flourishes.” For example, he suggests "pimping up your soup" with homemade croutons, fresh herbs, crumbled bacon, and more. They're all super-simple ideas that take recipes to the next level. 

This adds up to the fact that owning Jamie’s Food Revolution for a long time means needing it less and less. Rather than something to be followed to the letter and constantly referenced, this cookbook is meant to inspire self-sufficiency, confidence, and joy in the kitchen.

Find Jamie's Rood Revolution on Amazon or at your local bookseller.