Chef Jamie Oliver is one the most prolific cookbook writers out there today.  I don't know how he does it, but he is clearly a man that is passionate about food and sharing his passion with the masses.  Last year I discovered just how devoted Chef Oliver is about eating seasonally and his love of gardening with his book Jamie at Home. This year I've learned about his newest endeavor - teaching the people of the UK, if not the world, about the benefits of cooking at home versus eating a diet of fast food and take out. His new book, Jamie's Food Revolution, is the book that serves as that guide.

Jamie's Food Revolution isn't necessarily for the beginning cook, its for those who know their way around the kitchen, but have allowed life to keep them from it.  Chef Oliver starts the book with an introduction explaining why he has decided to take on this cause with his inspiration being British Cook Marguerite Patten who worked with the government during World War II to tackle the country's food shortages and helped people to feed themselves with the little food they had available.  Nowadays we have more than enough food to go around, but people aren't using it they way they should.  His main point, which really rings true throughout this cookbook, is that regardless of recessions, and credit crunches, we all need to know how to cook simple, nutritious, economical, tasty, and hearty food. At the end of the introduction there is the pass it on pledge which simply says "I pledge to learn a recipe from each chapter of this book. I will then personally teach these recipes to two or more of my friends or family, on the condition that they pledge to do the same." What a neat concept. In the book Jamie goes over the basic kitchen equipment you should have on hand along with a list of spices and other pantry staples you shouldn't be without. 

The chapters are broken down into sections with titles like Twenty-Minute Meals, Quick Pasta, Easy curries, Homely Ground Beef, Classic Fish, and Kick-Start Breakfasts.  Cooking directions are precise and easy to follow with plenty of colorful step-by-step photographs. The recipes are in no way boring; not a single one. I have ear-marked at least one recipe in every section and have tired about four recipes so far, but the first one I tried was definitely one of the best and most surprising - "Baked Camembert Pasta" (see recipe below). The only thing I normally use Camembert for is on an assorted cheese plate. I would have never thought of tossing it with pasta. Yet, this meal is perfect for any weeknight and is just as good, if not better, than any creamy pasta dish you would get at your local homestyle Italian restaurant.  Of course, that's what Jamie's Food Revolution is all about. 

Join Jamie's revolution today, make your pledge, and rediscover how to cook simple, delicious, affordable meals. It's your Foodie duty.

Baked Camembert Pasta

From Jamie's Food Revolution by Jamie Oliver. Hyperion, 2009

Active: 25 mm
Total: 45
Serves: 4 to 6

• 1 8-ounce box camembert cheese
• 2 cloves garlic
• 1 sprig fresh rosemary
• Freshly ground black pepper
• Extra-virgin olive oil
• 4 ounces parmesan cheese
• Sea salt
• 1 pound dried rigatoni
• 6 cups (about 6 ounces) fresh spinach leaves
  

TO PREPARE YOUR PASTA: Preheat your oven to 350. Open the box of cheese and unwrap it. Place it back in the wooden container. Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay the garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little extra-virgin olive oil. Scatter the rosemary leaves on top and gently pat with your fingers to coat them in oil. Grate the parmesan.

TO COOK YOUR PASTA: Place the box of cheese on a cookie sheet and put it into the preheated oven for 25 minutes, until golden and melted. Meanwhile, bring a large pot of salted water to a boil. When your cheese has 10 minutes left to cook, add the rigatoni to the pot and cook according to the package instructions, When the pasta is cooked, add the spinach to the pot-it only needs cooking for 10 seconds or so. Drain the pasta and spinach in a colander over a large bowl, reserving some of the cooking water. Return the pasta and spinach to the pot and let the spinach wilt. Drizzle with a couple of good lugs of extra-virgin olive oil and add the grated parmesan. If the sauce is too thick for you, add a splash of the reserved cooking water to thin it out a bit. Season with salt and pepper and give it a good stir. Remove the cheese from the oven.

TO SERVE YOUR PASTA: Divide the pasta among your serving bowls, Either drizzle the melted camembert on top or pop the box of cheese on the table and let everyone help themselves to a lovely, gooey spoonful.

About Jamie's Food Revolution

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 Jamie's 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.

Available from Amazon.com

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