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Jamie Oliver's Comfort Food: The Ultimate Weekend Cookbook by Jamie Oliver

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Notes about this book

  • Eat Your Books

    Previously published in the UK as "Jamie's Comfort Food."

  • Eat Your Books

    Previously published in the UK as "Jamie's Comfort Food."

  • averythingcooks on December 31, 2016

    The first time I made pasta, I made Jamie's "Royal pasta dough"....... It is always perfect!

Notes about Recipes in this book

  • Overnight roasted pork shoulder

    • Astrid5555 on November 20, 2016

      Only made the pork shoulder part of the recipe without the potato & fennel gratin. Big hit with the family, very little preparation time needed the night before and a lovely smell to wake up to. Served with mashed potatoes, which were perfect in combination with the delicious gravy.

  • Mighty Greek moussaka

    • Astrid5555 on October 10, 2014

      Very time consuming recipe with lots of different steps involved, i.e. cook potatoes, roast potatoes before even layering them up for the final Moussaka and again baking the final dish in the oven. I skipped simmering the white sauce for 15 minutes, but once thickened just used it. Preparation time of almost 3 hours aside, a very good and tasty Moussaka. Will make again when I have nothing else to do.

  • Beans on toast

    • FJT on October 24, 2014

      Easy to make and very tasty without the cloying sweetness of commercial baked beans. The tub of chilli and rosemary oil that I had left over from making this recipe the first time has been used for other things and keeps well in the fridge ... which made making my second pot of beans even quicker! Next time I make this I may be tempted to add just a small amount of chopped chilli to the onions as they sweat down and skip making the oil. The beans themselves also keep well in the fridge.

  • Winter nights chili

    • FJT on October 07, 2017

      This is a really nice chilli recipe, although it needed a lot more liquid than the recipe stated and was cooked well before the 5 hours were up. Loved the flavour and the heat from the 3 chillies I used (which I added after the onion had been sautéed rather than adding at the end) was about right.

    • lou_weez on April 08, 2017

      This is really delicious, especially with the salsa which adds a fresh, crunchy contrast. to the dish. Next time though I would add a few more chilies as I like it a bit hotter. I did reduce the balsamic vinegar to 120ml as I thought the amount stipulated in the recipe would be overpowering.

  • Top quesadillas

    • Rutabaga on September 16, 2015

      Definitely not your typical quesadillas, these are instead an appealing, healthful alternative. You can sautee the sprouts in advance and later put together a meal in minutes. While the quinoa tortillas Oliver suggests were a good flavor match, and also add some protein to the dish, they were really a pain to make. Whole wheat tortillas would be an easier substitute. Also, these aren't as "kid-friendly" as traditional quesadillas, but as an adult I recommend them.

  • Quinoa tortillas

    • Rutabaga on September 16, 2015

      I give these a low rating because they are just so difficult to roll out and get into the pan without having them fall to pieces. To be fair, I accidentally left out the baking soda. Maybe that would have helped? There was no way I could just roll out the dough on the counter as Oliver instructs, but fortunately I had fairly good luck rolling it between two sheets of plastic wrap. The difficulty was getting it from the wrap to the pan without the entire thing falling apart or bunching up in the pan, as the raw dough simply will not hold together. Once cooked, this is no longer an issue. The flavor was good, however, so I may try these again with baking soda to see if that makes a difference.

  • Shepherd's pie

    • WFPLCleanEating on January 15, 2017

      Delicious!! Time intensive, but worth it. Not sure why the recipe calls for excessive amounts of meat and potatoes as you can't possible use them all for the recipe. (RMS-K)

  • Mushroom soup and pasta bake

    • WFPLCleanEating on February 10, 2017

      A lot of work for not a lot of flavor. I wasn't a fan of the thyme twigs. While eating, took the leaves off the twigs and sprinkled them over the dish. All the flavor was in the thyme so I'd recommend taking the leaves off the stems beforehand. (RMS-K)

  • Unbelievable Provençal bake

    • WFPLCleanEating on February 10, 2017

      Mixed feelings about this dish. Delicious flavor, but not a lot of texture. Next time I'd forgo making crepes and use pasta. (RMS-K)

  • Dreamy marshmallow Pavlova

    • lou_weez on February 09, 2017

      This is a labor of love. But, while it does take a long time to make, it is definitely worth it. It can be assembled in the morning and will sit happily in the fridge until the time it is to be devoured.

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Reviews about this book

  • Oregonian

    ...recipes for the ultimate comfort food, with everything from seasonal produce to childhood memories fueling his creativity. The results are delicious – just don't forget to hit the gym the next day.

    Full review
  • ISBN 10 0062305611
  • ISBN 13 9780062305619
  • Linked ISBNs
  • Published Sep 23 2014
  • Format Hardcover
  • Page Count 408
  • Language English
  • Countries United States
  • Publisher Ecco Press
  • Imprint Ecco Press

Publishers Text

Jamie's new cookbook brings together 100 ultimate comfort food recipes from around the world. It's all about the dishes that are close to your heart, that put a smile on your face and make you feel happy, loved, safe and secure. Inspired by everything from childhood memories to the changing of the seasons, and taking into account the guilty pleasures and sweet indulgences that everyone enjoys, it's brimming with exciting recipes you'll fall in love with.

Jamie's Comfort Food is all about the food you really want to eat, made exactly how you like it. With this in mind, the book features ultimate versions of all-time favourites, and also introduces cherished dishes from countries around the world, providing a delicious recipe for every occasion. This isn't everyday cooking – this is about weekends, holidays, celebrations and occasions. Whether you're home alone, or sharing the love with a big group of family or friends, there really is something for everyone.

Celebrating the beauty of good food is at the heart of this book, and it's jam-packed with incredible photography. Written in Jamie's usual down-to-earth and easy-to-understand style, the methods are precise and have been tested to the hilt, so are guaranteed to work, but this time Jamie has turned the edit filter off, and shares extra hints, tips and ideas throughout to ensure you achieve the best possible results. This is about making food the very best it can be, and embracing the rituals of cooking.

Recipes include everything from mighty moussaka, delicate gyoza with crispy wings, steaming ramen and katsu curry to super eggs Benedict, scrumptious sticky toffee pudding and tutti frutti pear tarte tatin.

Treat yourself, and your loved ones, with Jamie's Comfort Food.



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