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

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  • Purple potato salad

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

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: lemons; crème fraîche; new potatoes; purple potatoes; radishes; mint; chives
    show

  • My new best salad

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

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: banana shallots; Champagne vinegar; tarragon; green grapes; red grapes; aged goat cheese
    show
  • Fava bean and crispy pancetta salad with a pea, Pecorino and mint dressing

    Fava bean and crispy pancetta salad with a pea, Pecorino and mint dressing

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

    • Categories: Salads; Appetizers / starters
    • Ingredients: fava beans; pancetta; almonds; peas; pecorino Romano cheese; mint; lemons
    show
  • Moorish crunch salad

    Moorish crunch salad

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

    • Categories: Salads; Side dish; Mediterranean; Vegetarian
    • Ingredients: carrots; radishes; apples; raisins; parsley; mint; sherry vinegar; tahini; sesame seeds
    show

  • Ribbon celeriac salad

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

    • Categories: Salads; Side dish
    • Ingredients: celeriac; parsley; canned anchovies; capers; pickled gherkins; crème fraîche; Dijon mustard; Shanxi vinegar
    show

  • Lamb's lettuce and lychee salad with lucky squid and chilli jam

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

    • Categories: Salads; Appetizers / starters
    • Ingredients: red chiles; red onions; garlic; fresh ginger; cilantro; lemongrass; dried shrimp; palm sugar; fish sauce; squid; limes; lamb's lettuce; lychees
    show

  • Stir-fried warm salad of shrimp and baby zucchini

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

    • Categories: Salads; Appetizers / starters
    • Ingredients: shrimp; baby zucchini; limes; fresh ginger; red chiles; cilantro; mint; soy sauce
    show

  • Warm salad of roasted squash, prosciutto and Pecorino

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

    • Categories: Salads; Appetizers / starters
    • Ingredients: butternut squash; dried red chiles; coriander seeds; prosciutto; arugula; balsamic vinegar; pecorino Romano cheese
    show

  • The proper French side salad

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

    • Categories: Salads; Side dish; French; Vegetarian
    • Ingredients: banana shallots; white wine vinegar; frisée; chives; chervil; green beans; Boston lettuce; Dijon mustard
    show
  • Fresh Asian noodle salad

    Fresh Asian noodle salad

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

    • Categories: Salads; Main course; Asian
    • Ingredients: cellophane noodles; ground beef; five-spice powder; fresh ginger; shrimp; scallions; limes; fish sauce; red chiles; cilantro; mint; roasted unsalted peanuts
    show

  • Fresh mackerel cooked in pomegranate, lime juice and tequila with a crunchy fennel salad

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

    • Categories: Salads; Appetizers / starters; Entertaining & parties
    • Ingredients: white wine vinegar; mackerel; pomegranates; limes; tequila; sesame oil; fresh ginger; fennel
    show

  • Quick-cooked white fish with blood orange, lemongrass and sesame seeds

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

    • Categories: Appetizers / starters
    • Ingredients: white-fleshed fish; lemongrass; blood oranges; fresh ginger; limes; scallions; fennel; sesame seeds
    show
  • Citrus seared tuna with crispy noodles, herbs and chilli

    Citrus seared tuna with crispy noodles, herbs and chilli

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

    • Categories: Main course
    • Ingredients: red grapefruits; fish sauce; tuna fillets; sesame oil; red chiles; cilantro; mint; cellophane noodles; scallions
    show

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

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

    • Categories: Canapés / hors d'oeuvre
    • Ingredients: kaffir lime leaves; red chiles; fresh ginger; limes; sesame oil; crayfish
    show

  • Scallop spoons

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

    • Categories: Appetizers / starters; Entertaining & parties
    • Ingredients: scallops; mangoes; scallions; basil; limes; chiles; fresh ginger; iceberg lettuce
    show

  • Quick marinated red snapper with crispy ginger, shallots and a citrus dressing

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

    • Categories: Main course
    • Ingredients: red snapper; fresh ginger; shallots; cress; soy sauce; limes; cilantro
    show

  • Pomegranate and gin cocktail

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

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: gin; pomegranates
    show

  • Barolo poached fillet steak with celeriac purée

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

    • Categories: Main course
    • Ingredients: celeriac; chicken stock; Barolo wine; garlic; thyme; beef fillets
    show

  • Soft boiled egg with asparagus on toast

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

    • Categories: Breakfast / brunch
    • Ingredients: tomatoes; pancetta; eggs; asparagus; rustic white bread
    show
  • Spring minestrone

    Spring minestrone

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

    • Categories: Soups; Main course; Spring; Vegetarian
    • Ingredients: basil pesto; stock of your choice; fennel; asparagus; cauliflower; zucchini; tomatoes; scallions; green beans; yellow wax beans; peas; fava beans; spaghetti pasta; basil; chives
    show

  • Roasted sweet garlic, bread and almond soup

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

    • Categories: Soups; Vegetarian
    • Ingredients: garlic; white onions; heavy cream; stock of your choice; ciabatta bread; sherry vinegar; almonds; oranges; cilantro; mint
    show

  • Minted pea soup

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

    • Categories: Soups
    • Ingredients: white bread; mint; pancetta; scallions; peas; chicken stock; heavy cream; sour cream
    show

  • Potato, celeriac and truffle oil soup

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

    • Categories: Soups
    • Ingredients: white onions; thyme; celeriac; potatoes; chicken stock; heavy cream; truffle oil
    show

  • Handy pasta recipe

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

    • Categories: Vegetarian
    • Ingredients: tipo 00 or pasta flour; eggs
    show

  • Ravioli of roasted red onions, thyme, pinenuts and Maris Piper potatoes

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

    • Categories: Main course; Italian; Vegetarian
    • Ingredients: pasta sheets; red onions; thyme; balsamic vinegar; potatoes; Parmesan cheese; pine nuts
    show

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

  • My new best salad

    • mckittrickp on February 28, 2020

      Works ok with rocket.

  • 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.

  • Ribbon celeriac salad

    • wester on October 15, 2011

      A really good winter salad.

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

    • ChefJacki on April 04, 2016

      I made this with prawns - delicious

  • 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.

  • 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!

  • 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.

    • lou_weez on November 28, 2021

      Delicious!! Well worth the effort.

  • 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.

  • Quick-time sausage cassoulet

    • tgirlza on August 08, 2011

      Leave out the porcini and celery with no adverse effects.

  • Tender braised leeks with wine and thyme

    • Botanybird on June 25, 2018

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

    • 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.

  • 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.

  • Chicken liver parfait

    • Sugram on September 29, 2010

      Pg 205

  • Baileys and banana bread and butter pudding

    • KarinaFrancis on August 25, 2013

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

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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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