Save with Jamie: Shop Smart, Cook Clever, Waste Less Hardcover – 29 Aug. 2013

We already own a lot of Jamie Oliver's other recipe books and so thought we would pre-order this one as the premise of the book "shop smart, cook clever, waste less" really appealed to us.I am a competent cook, my wife and I both enjoy cooking and will always cook from scratch. We hoped this book would help us save money on food shopping and be more `savvy' with ingredients and get more from ingredients we might have normally let go to waste.First impressions:As with all his books, I really like the layout, pictures and fonts used etc (I have uploaded some photos on this product page as they will be a lot better than any description I can give).The fonts and images help to break up a couple of fairly wordy pages that give advice on shopping smart and storing foods.Every recipe has an accompanying picture which is a big thing for me, it's a big prompt as to whether I want to make a recipe or not.Book contents:The book starts with an intro as to why Jamie's done the book, not really necessary I think but nice none the less.It then goes through the following titles:The Big Freeze - Jamie goes through what he generally keeps in his freezer and a couple of basic rules to freezing, e.g. letting food cool before freezing and the importance of keeping things well wrapped. These are things I already knew but I can see how others may find this advice useful.Chill Out - Again Jamie goes through what he keeps in his fridge rather than a prescriptive list of what you should or shouldn't have in there. The guidance here again isn't hugely useful for us I think, but if new to cooking at home it's perhaps a good set up to the recipes ahead. Interesting just to nosey in Jamie Oliver's fridge to be honest!Store It - I think you get the picture, this is what he keeps in his store cupboard / pantry. Again not hugely useful for us but interesting to see that ours generally mirrored what he kept, e.g. rice, spices, flour and sugar etc.Shop Smart - a double page of thifty tips... this is where I was hoping for some new advice. As shoppers we could be unusual but it made me realise we are already `smart'. A lot of the things Jamie suggests, such as using cash and carries for stocking up on basic ingredients and menu planning etc. This doesn't make me dissatisfied with the book (when perhaps it should?) but made me realise we are on the right tracks. The value for me in this book comes with the recipes and tips that lay ahead....The recipes in the book are split by the following main ingredients:VegetablesChickenFishBeefPorkLambI really do like the split as it makes it easy to find recipes you'd like to cook.As mentioned all recipes have pictures (please see image uploads for pages I've uploaded - hope this helps?), and cookbooks with lovely photographs and text always score highly for me.But thankfully as well as looking nice, there are also a lot of recipes that I would like to cook, as well as a couple of further hints and tips on how to shop smart smattered throughout the recipe pages e.g. in the vegetable section there's a page with tips on buying seasonally and another on what to do with leftover wine.Something I also REALLY like (as my wife is a fan of counting calories), but each recipe has a calorie count assigned per portion.Having used a different book the previous night to joint a chicken, leafing through the book this morning my wife commented that Jamie's instructions and pictures in this book were much clearer than the one she used last night (that book shall remain nameless!). Again have uploaded a couple of images so you can judge for yourself as to whether you would find this kind of breakdown useful for your skill level or needs.I find that from owning a lot of his other books, Jamie Oliver's recipes are ones that I often actually cook (some recipe books I like to read but don't often cook from, sad but true). So if you are reading this and already enjoy cooking from one of this books, chances are you'll like the recipes in this book whether you are interested in shopping smart or not. I am now - rather geekily, quite excited about watching the accompanying channel 4 show in a couple of days!So whilst the tips weren't especially ground-breaking for me and my wife, it's sound advice that some people will certainly find useful - and most importantly it turns out, has some great recipes within that I can't wait to cook.I would say it would suit a range of skill levels from beginner to intermediate, but most suited to those that like Jamie Oliver's style of recipes and cooking in the first place, kind of "tasty and relaxed" in my opinion.I hope to update this review in a couple of weeks once we've tried more than one recipe out (it was the British Carbonara... fairly basic but I liked the twist of using a sprig of fresh rosemary... and at 508 calories very tasty). Interestingly the book doesn't cost up the recipes, only includes calories. Anyway I shall update in a couple of weeks. Hope this review is of use to those contemplating buying it.Update:We have now gone through the book `proper' from cover to cover, and tested two recipes over the weekend.I just wanted to point out a couple more features of the book that we didn't notice or use at first:The nutrition section at the back of the book lists all nutritional values of every meal in the book, not just calories but fat, saturated fat, carbs and sugar. This level of detail may not be of interest to some but thought I would point it out (have uploaded more images including this page on customer images).It turns out the book more about nutrition and health than we had initially realised. Hence all the calorie counts etc and why the vegetables section of the book is the largest (JO recommends aiming for two meat free days a week on the grounds of it being both healthier as well as cheaper).The meat sections all have a `mothership' recipe, followed by a number of recipes (ranging from 4 - 7 recipes) that use leftovers from this `mothership'.To test the logic of the book we did a `mothership' recipe followed by a left overs recipe from the beef section.On Saturday we made "Sunday Roast Brisket" (crazy I know!). Jamie explains Brisket was chosen as it's a cheaper cut of meat (makes sense) so as the recipe stated we cooked it long and slow with some delicious veggies. As with all of Jamie's other books the steps were easy to follow and ingredients were easy to come by. The resulting dish was very tasty - even if I do say so myself.Then on the Sunday we had the Spiced Beef Tagine. We liked this even more than the initial roast but then again we both like spice. For a recipe with left overs it was great, normally we would just make sandwiches or put it through a salad.So the first valuable lesson the book has left me with is to be more inventive with leftovers. Even if you currently don't let them go to waste, are you making the most of them? Can't wait for Jamie's show now! I hope to do another update soon when we've really had a go at a variety of recipes but so far, so very good.Update 2:So it's been a couple of weeks now and we have done another four recipes from the book.We cooked the chicken and chorizo paella, using chicken thighs as Jamie suggests. In the past we would have automatically shopped for chicken breast. Yes there was a little less meat on the thighs but this didn't impact the recipe and the chorizo really packed a punch of flavour into the dish. One thing we didn't include was the frozen prawns as my wife doesn't like prawns, and it was still delicious without.With the same pack of chicken thighs, the following night we cooked the `Pukka Yellow Curry' (although the recipe calls for drumsticks instead of thighs). A really non labour intensive recipe, it tasted great again so we were really chuffed, with plenty for leftovers the following day.After seeing it on the show we had to try the Sweet Pea Fish Pie, and the pea and potato topping was super tasty, I don't think we'll ever use plain potato on top of a fish pie ever again. The pie turned out great, we tweaked a few of the ingredients (removing the prawns and including some smoked haddock).And last but not least, for a quick tea one night we had the carbonara of smoked mackerel. I had some reservations about this recipe but my wife loves mackerel so we had to try it. Whilst I generally prefer your traditional carbonara with smoked bacon, my wife preferred this mackerel version. My opinion is that it's ok, and if you have no bacon to hand but do have mackerel, it's a good substitute - and generally cheaper so fits with the premise of the book.And one final small note the `total time' quoted on each recipe page has so far been fairly accurate.So after trialling the book proper for me it still retains its five stars as the hints and tips are very welcome, and the recipes are easy to follow and so far have all turned out great. It would be great if Jamie could follow up with some `Save with Jamie Desserts!'.

Firstly, please ignore the first review of this book by Vicky 'darren redstar'. It's quite clear that she doesn't own the book. It seems as if their only intention was to come and post a personal attack on Jamie Oliver. Hopefully Amazon will do the right thing and remove the review and it distorts the rating of this productI am a big fan of Jamie Oliver and have most of his previous books so naturally I was pleased to discover that he had another one coming out. I read on Jamie's website that he was working on another book but put that to one side due to the demand by his fans for him to produce a book aimed at helping us to save money and waste less food yet still eat well in these tough economic times.We all know that times are tough at the minute and so the temptation for some people when wandering around the supermarket is to pick up that £1 lasagne ready-meal rather than cook something fresh from scratch, such is the extent to which our food budgets have been squeezed. According to Jamie, the average British adult has 12 takeaway meals a month. The meals in this book, according to Jamie, cost half that of an average take away meaning that you will be able to produce healthier and more nutritious food than that 12" pizza you had last week.Like almost all of Jamie's books, the photography is excellent with the food looking so delicious that you just want to go into your kitchen and start cooking straight away. Already my copy has a number of pages marked with meals that I can't wait to try. Thankfully, each recipe comes with an accompanying photograph which I know is important to a lot of people when it comes to cookbooks as they like to know what the finished dish should look like.As with a Jamie Oliver book, recipe instructions are clear and concise and I believe that anyone who has even the most basic knowledge of cooking will be able to produce these recipes in this book. All of the recipes in this book feature ingredients that you will be able to find in your local supermarket. Furthermore, given that this is a book aimed at saving money and creating less waste you will all be pleased to know that there no recipes that require obscure ingredients that you have never heard of before which would require a trip to an Asian supermarket to source.At the front of the book you will find 12 pages on how to shop smarter, from things that can be frozen, what you should and shouldn't have in your fridge regular basis, essential ingredients for your store cupboard, how to shop for bargains in the supermarket.The book is divided into the following chapters:IntroShop SmartVegChickenBeefPorkLambFishBonus RecipesNutritionIndexThe question as to who this book will appeal to the most is difficult to answer. Certainly it will prove incredibly useful to students going to university as well as families living on a budget. I would say that of all of Jamie's books this is by far and away the most accessible and will appeal to the widest range of people.Below you will find all of the recipes contained within this book listed by chapter. I do hope this proves useful in helping you to decide whether or not this is a book that you would be interested in.VEG:Grated rainbow salad, sesame feta frittersMexican filled omeletteSicilian squash and chickpea stewPuffy pea `n' potato pieHungover noodlesSquash and spinach pasta rotoloMy sag alooVeggie korma, mock cauliflower pilauSweet fennel soup, French toast croutonsRoasted squash - 4 exciting waysBaked onion in the holeReally tasty charred Asian saladGiant veg rosti, poached eggs, spinach and peasZombie brain (magnificent whole roasted celeriac, mushroom sauce and barley)Sweet potato and spinach frittataAubergine daal, handmade chapatisPappa alla zucchini (courgette and bread soup)The best cauliflower and broccoli cheeseBBQ baked beans, smashed sweet potatoesBeetroot fritters, dressed lentils and leavesHappy frumpy minestroneSimple tomato pasta - 4 exciting waysOkonomiyaki (epic savoury Japanese pancake)CHICKEN:MOTHERSHIP:Sunday roast chickenLEFTOVER CHICKEN RECIPES:Singapore noodlesFrenchie saladHumble chicken stew - 4 waysRoast chicken and sweet pea risottoSmokin' chicken chowderQuick Chinese wrapChicken and spinach cannelloniMORE CHICKEN RECIPES:JFC (Jamie's fried chicken)Chicken and chorizo paellaHit `n' run tray baked chickenSticky chicken, Chinese noodlesPukka yellow curryChicken wings, Gangnam styleMexican Caesar saladDelicious chicken liver BologneseMy Jewish penicillin, omelette ribbonsBEEF:MOTHERSHIP:Sunday roast brisketLEFTOVER BEEF RECIPES:Beef rendingSpiced beef taginePulled beef salad, kick ass croutonsHumble brisket stew - 4 waysBeef noodle soupKorean stir-fried riceSloppy brisket po' boyMORE BEEF RECIPES:Mexican beef chilliMince and onion pie, cream cheese pastryMeatballs alla NormaChinese beef and tofuSnake in the holeSecret steak and chips, garlicky green beansSeared British beef carpaccioPORK:MOTHERSHIP:Sunday roast porkLEFTOVER PORK RECIPES:American hot pizza pieBanh miDim sum pork bunsSlow-roasted pork raguCrispy pork tacosBBQ pulled pork, waffles and slawPulled pork peppers, easy baked risottoMORE PORK RECIPES:Jerked BBQ ribsPork meatloaf, spaghetti sauceSausage panzanellaPiri piri pork bellySpiced sausage cassouletSmoked ham hocks, parsley sauceLAMB:MOTHERSHIP:Sunday roast lambLEFTOVER LAMB RECIPES:Bad boy BBQ burritosHappy and hearty Scottish brothPunchy crunchy lamb noodle saladLovely lamb pieCrispy Moroccan lamb pastilleIncredible lamb biryaniMORE LAMB RECIPES:Sizzling lamb koftasKing of all burgersCypriot lamb kebabsFISHMOTHERSHIP:Roast salmonLEFTOVER SALMON RECIPES:Tasty salmon tacosSalmon - 4 beautiful waysSalmon filo pieKinda Vietnamese salmon saladMORE FISH RECIPES:Sweet pea fish pieFantastic fish tikka currySweet and sour fish ballsCajun salmon and prawn fishcakesJools' sweet pea and prawn pasta shellsGrilled garlic mussels, sweet tomato soupCarbonara of smoked mackerelMy favourite Sicilian sardine spaghettiTrout al fornoMussel pasta e fagioliTuna melt piadinaPortuguese fish stewSmoky kipper pateBONUS RECIPES:Cheddar and pea omeletteLemon and basil spaghettiMushrooms on toastSpinach and onion quesadillaPappa al pomodoroCarrot, orange and ginger soupLeek and potato soupBritish carbonara

I was in doubt about what number of stars to give this cookbook. On the plus side, the pictures are lovely and there are lots of recipes in the book that give great inspiration. I generally share Jamie Oliver's taste in food, so I am rarely disappointed when seeking inspiration from pages in his books.However, some of the recipes in the book are rather awkwardly written, such as the Sunday Roast Chicken.Then recipe says "Roast the chicken for 1 hour 20 minutes, or until olden and cooked through. Tip potatoes into a roasting tray with a lug of oil..."From this it sounds like you're supposed to put the potatoes in the roasting tray after 1 hour 20 minutes. But anyone who has done a 1.8 kg chicken before will probably know that the whole cooking time is supposed to be around 1 hr 20 minutes. It is also quite easy to be confused about whther potatoes and carrots go into same or separate roasting trays as the chicken (both go in separate trays underneath the chicken tray).But again, the actual elements of the recipe are really tasty, as are most of the other recipes. I would suggest it to anyone who uses cookbooks primarily for inspiration, but if you're looking for something for a new cook, I would start elsewhere.