Love this cookbook. Easy recipes, minimal ingredients, and great for vegans.

Some good fairly simple recipes BUT NO TABLE OF CONTENTS, just an alphabetical index. Do you have a layered steamer? I don’t even know what it would look like! This cookbook just doesn’t live up to its potential at all. It’s hard to use. Searching for a recipe shouldn’t be this difficult. The recipes should come together quickly as long as you have all the ingredients and required pots, pans, etc. The list of things that you need to have on hand must have been meant for another book. Why on earth would you tell someone to go to a website to find out if a recipe is gluten free??? I certainly wouldn’t recommend this cookbook to anyone.

Book described as "American measurements" this was not the case. Returned for refund and will purchase hardcover version from local bookshop. Inspired by the little I did read, however, and looking forward to trying the recipes.

Love the recipes in this book. Everything from nice homemade green goddess dressing to something as easy as a pasta made from roasted peppers A plus book.

No sé la respuesta. Es para un regalo de Navidad a una amiga al que le gusta su cocina.

Loads of great recipes, with easy creative meals

The recipes in this latest cookbook are exquisite yet doable. I have the cornbread recipe in the oven right now. Another Jamie Oliver cookbook well done.

...‘to fit more cooking into your life, with total ease.’ And that neatly sums this new book up for me, and I will need a new shelf on my kitchen bookcase to house it, when it is not in use! Of course, these days, so much is online in advance of that chunky hardback hitting the doormat, but I look forward to delivery day, in any case...and today is the day! There are plenty of titles with the hint of ‘fast & simple food’, but there is that laid-back feeling when it is good old J.O., as is seen in his TV presenting style...ever encouraging. IMO, this latest offering is a cleanly presented, colourful volume packed with generally achievable recipes, with some tweaks on old + a fair bit of ‘cheating’, aka ‘short-cutting’, if you have the budget to cope with the various jars & tins. n.b. 5 everyday staple ingredients are assumed, and NOT included in the individual recipe ingredient list, namely: ~ OLIVE OIL ~ EXTRA VIRGIN OLIVE OIL ~ RED WINE VINEGAR ~ SEA SALT ~ BLACK PEPPER The usual equipment list is covered in the introduction, including some suggested desirables to speed the process up. The current stock image above for ‘Jarred Pepper Pasta’, pages 14 & 15, gives an idea of the layout and I am sure that the ‘READ SAMPLE’ will be along in a while. ooOoo ~ Simply Jamie: Fast & Simple Food’ ~ 'Dedicated to Bill Granger' ~ Photography by David Loftus ~ Design by James Verity Measuring around 19.5 cm x 2.75 cm x 25 cm, the front cover is less startling to the eye than last year’s Built to endure life in the kitchen, the simple but fresh looking green, black & white hardback cover, with a shiny silver finish to the fork, opens to 288 good quality pages, split over main chapters: (1) MIDWEEK MEALS (pg 10 - 81) (2) WEEKEND WINS (pg 82 - 149) (3) TRUSTY TRAYBAKES (pg 150 - 185) (4) CUPBOARD LOVE (pg 186 - 231) (5) PERFECT PUDS (pg 232 - 267) A black fabric ribbon is attached to keep your place. The publication can be persuaded to stay open at the chosen pages, in my experience, although that pud section can be more stubborn! Each chapter is simple in the opening with a casual shot of Jamie with one of his ‘finished dishes’ (for the main part), followed by a chatty introduction, such as ‘My Weekly Poached Chicken’ (pages 84 & 85) that fronts several recipes. With bold titles, the text is clear in black throughout, except for the ‘Weekend Wins’ section, which reverses the trend with a handful of recipes in white on a dark background, perhaps a touch more tricky to read if the light is poor. Uniform in the presentation, again for the best part, the recipe with numbered steps is on the left-hand page with a colourful picture of the completed dish on the right-hand page; the latter occasionally a step-by-step, such as ‘Reliable Sweet Shortcrust Pastry’, on pages 260 & 261 & ‘Secret Veg Sauce’, on pages 140 & 141 that encourages batch cooking. There is the occasional montage, e.g. ‘8 Cool Ways with Salmon’, on page 29 and ‘Easiest Ice Cream’ (no-churn) from the puds section including some choc-heavy recipes, dedicated to wife, Jools*! Shorter recipes, such as ‘Chicken Open Sandwich’ & ‘Chicken Bun’, are on one page (102 & 103). '8 Delicious Dressings' are pictured across a double-page spread (pages 40 & 41) with the recipes overleaf. ~ Swaps, including ‘Veggie’, are usefully included when appropriate, along with ‘Air Fryer It’, where relevant. The book winds up with Jamie with a cuppa, just after the usual back section, which includes: ~ ‘Simply Helpful Kitchen Notes’ ~ ‘Notes about nutrition, balance,…’ ~ ‘Simply Thanks’ The 11-page alphabetical index is up next, followed by the full list of J.O. cookery titles to date + the publisher detail. To echo what the great chef regularly says on camera ~ ‘It is a beautiful thing’ I simply love it...and that intriguing shot of the (flourless) ‘Decadent Chocolate Cake’, on page 245, has really caught my eye! *As is mentioned in the chat that is ‘Hero: Chocolate Cake’, on pages 242 & 243, Jools is definitely not the only ‘chocolate-obsessed human’! But...remaining on the sweet side, that 'Hot & Crispy Ice Cream Parcel', from pages 230 & 231, is on my menu tonight, using up the last one of those large tortillas that is indeed lurking at the bottom of my bread basket, as mentioned in 'Saving Tortillas'.