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Jamie's Kitchen: A Complete Cooking Course (UK) by Jamie Oliver

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Notes about this book

  • helenmcguiggan on September 19, 2017

    baileys bread and butter pudding. Gorgeous and easy and also enjoyed a bit of chocolate through it

  • Sir_jiffy on August 06, 2010

    Everything has come out delicious. Go for the Squash and Prosciutto salad, it'll make your month.

Notes about Recipes in this book

  • Ribbon celeriac salad

    • wester on October 15, 2011

      A really good winter salad.

  • Lebanese lemon chicken

    • wester on February 21, 2018

      This was delicious. Fragrant without being over the top. This was the first time I cooked farik/freekeh and I'm not sure that in this dish it makes any difference to using bulghur, with all these flavors going on. So I'll save the rest of the freekeh for a dish where it can shine. I'm pretty sure it doesn't make much difference either what vegetables are used either. I totally forgot the sour cream and the fennel tops, and while the fennel tops would have been nice I think the sour cream would have been too rich. Maybe a yogurt sauce with some cumin would be nice.

  • Tender braised leeks with wine and thyme

    • wester on September 03, 2010

      This is the kind of recipe you can never have too much of: simple and very tasty. It does use a lot of butter so it's a bit heavy, but apart from that: just lovely.

    • Botanybird on June 25, 2018

      We made this with olive oil instead of butter and it tasted really good.

  • Quick-time sausage cassoulet

    • tgirlza on August 08, 2011

      Leave out the porcini and celery with no adverse effects.

  • Roast squash, sage, chestnut and pancetta risotto

    • mziech on September 14, 2011

      Love this recipe. Make it every autumn. One of the favorites in this book.

  • Chicken liver parfait

    • Sugram on September 29, 2010

      Pg 205

  • Pappardelle with amazing slow-cooked meat

    • Astrid5555 on March 05, 2017

      This is very good, but not as good as Food52's Braised oxtail ragu which on the other hand is much more involved. Hands-on time for this pasta dish was 15 minutes in the morning (used the food processor to cut the vegetables), and aside from shredding the meat once finished and cooking the pasta, there is nothing else to do but letting the sauce bubble away for three hours. Makes a big pot with enough leftovers for dinner. Used braising beef and left out the pearl barley, since I did not want to add extra carbs to the sauce. Will definitely repeat!

  • Pan-seared venison loin with blueberries, shallots and red wine

    • Dishyrishie on October 22, 2015

      Easy midweek meal. Works well with pickled cherries instead of blueberries.

    • eeeve on August 12, 2017

      Our dish looked nothing like the picture in the book (we had more sauce and the onions in the picture looked like they were crispy-fried, though there was nothing about that in the recipe). But-- it tasted great. The sauce was lovely (although the husband found it slightly too sweet), and the venison was cooked to perfection (8min for medium). Not too much faff to prepare either - a winner!

    • Botanybird on May 18, 2016

      Could also use red currents instead of blueberries.

  • Potato, celeriac and truffle oil soup

    • annapanna on November 07, 2013

      I substituted vegetable for chicken stock. Very nice soup, the truffle oil gives a lovely flavor but is not essential. We ate it with olive oil croutons.

  • Moorish crunch salad

    • KarinaFrancis on August 25, 2013

      This has fast become a family favourite. Bright flavours, great texture and crunch. An easy accompanyment to a wide variety of meals.

  • Baileys and banana bread and butter pudding

    • KarinaFrancis on August 25, 2013

      Awesome!! Add some roughly chopped chocolate and it becomes amazing!

  • Ceviche of raw crayfish with kaffir lime leaves, chilli and ginger

    • ChefJacki on April 04, 2016

      I made this with prawns - delicious

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Reviews about this book

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Reviews about Recipes in this Book

  • Clementine chocolate salad

    • Running With Tweezers

      This couldn’t have been easier to make – I think it took me 5 minutes to put together. I did tweak the recipe a bit. Instead of clementines, I used Satsuma oranges that I bought at the farmers market.

      Full review
  • ISBN 10 071814564X
  • ISBN 13 9780718145644
  • Published Sep 06 2002
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

An entirely different kind of cookbook from the country's hottest chef, to accompany an 8-part television series on Channel 4. Jamie Oliver is setting up a new restaurant, which is also a training school for young chefs, and you're invited to find out how he gets along. The book will feature all the recipes from Jamie's cookery course as well as from the restaurant menu, including the ultimate in Mediterranean-style fast food - pasta and fresh sauces, thick wedges of bruschetta with basil and tomatoes, warm vats of stew for the winter and simple French salads for the summer. Follow Jamie's hints and tips, be a part of Oliver's Army and learn how to make delicious food alongside him.

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