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Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver

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Notes about this book

  • cookmag on April 09, 2010

    I've been using this just about every week I've had the book.,

  • Nancy Levy on December 31, 2009

    Great Lamb Shanks

Notes about Recipes in this book

  • Simple crunchy side salad

    • Delys77 on October 26, 2011

      Not overly complicated and a nice crunchy little green salad. Served with the lemon vinaigrette

  • Crunchy raw beetrooot salad with feta and pear

    • Rutabaga on August 19, 2015

      I found this salad delicious - crunchy veg combined with briny feta and a bright tasting dressing. However, my husband really did not like it (maybe because of the pear? he's picky about fruit in savory salads). Fair warning: hand slicing the beets and pear into matchsticks is labor intensive. Also, the salad is best eaten immediately, as the beets and pear are unappealingly soggy after sitting in the dressing for a day, and everything turns pink.

  • My favorite coleslaw

    • mummybunny2005 on September 15, 2012

      Excellent with homemade mayonnaise!

  • Greek salad

    • ereibel on December 20, 2011

      Wonderful easy salad.

  • Macaroni cheese

    • Cheri on January 29, 2011

      This is quick to put together, added ham, substituted diced chives and basil for the oregeno (what I had). Yummy.

    • Rutabaga on December 15, 2014

      This is a really lovely, easy alternative to the typical American style cheddar based macaroni and cheese. Even though there's little to dilute the pure cheesiness of the sauce, it's not as rich as some versions, and the addition of oregano and nutmeg add a subtle sophistication. I forgot to set aside some pasta water, so added a little milk instead. It's a good dish for all ages.

    • Melanie on April 02, 2015

      I really liked this macaroni cheese recipe - good cheese flavour without the usual gloopy roux. I substituted bocconcini for mozzarella, cheddar for fontina, used about a cup of the pasta water and added panko crumbs to the top.

    • Delys77 on February 04, 2016

      Good but I honestly prefer a proper sauce mornay

  • Summertime tagliarini

    • Rutabaga on September 14, 2015

      While the bright, lemony no-cook sauce makes this a great summer dish, it would also be welcome in winter, when Meyer lemons would doubtlessly lend themselves beautifully to this dish. It's a good balance of tart lemon and vibrant, sharp parsley with silky rich olive oil and cheeses, made more substantial with the addition of pounded pine nuts. It's one of my favorite simple pasta dishes for any time of year.

  • Proper blokes' sausage fusilli

    • Jane on September 03, 2010

      Great everynight dinner. I mix it up by adding spinach or broccoli or sundried tomatoes, it's good every way.

    • Breadcrumbs on March 29, 2011

      p. 72 - Absolutely delicious! I wholeheartedly agree w JO, much of the flavour in this dish comes from the sausages so a high quality product is imperative. We adored how the bright lemon flavour complimented the hearty sausages and, countered their richness. The chilies provide just the right amount of subtle heat. I did worry that the sauce might be too acidic given the inclusion of wine and lemon juice but after the short simmer, all flavours were balanced and just perfect in our estimation. I used Farfalle and I didn’t thoroughly drain it before adding to the pan of sausage. We found that the water that clung to the pasta to be adequate to aid in distributing the sausage mixture so I didn’t feel the need to add any of the pasta water I’d reserved. We served w some freshly grated parmesan. Aside from being so delicious, this dish is super easy and comes together in no time. I look forward to making this again. Photos here: http://chowhound.chow.com/topics/769171#6421065

    • Delys77 on October 26, 2011

      You will want to go with almost the quantity of pasta he suggested, maybe slightly less. The sauce is mostly about the sausage so make sure you get good sausage. You used lamb and it was very good.

    • Rutabaga on December 15, 2014

      This is such a great, fast dinner to throw together, a real crowd pleaser. Add a simple vegetable dish or salad, and dinner is done. I like to use bulk house made chicken or turkey sausage from PCC, the local organic foods shop.

    • stockholm28 on February 15, 2015

      This recipe is all about the sausage. It makes a lot; the recipe says 4 to 6 servings, but with more than a pound of dried pasta, I'd say it was at least 8 servings. This would be a good weeknight meal.

  • Gorgeous slow-cooked duck pasta

    • crandall57 on May 03, 2016

      Skip the butter and the parmesan and use gluten free pasta and this dish is gluten and dairy free. We used gluten free egg tagliatelle.

  • Open stained-glass lasagne with roasted squash

    • tgirlza on April 05, 2010

      Add toasted parmesan crumbs; roast butternut; asparagus; pine nuts; fried sage

  • Ravioli of pecorino, potato and mint

  • Tomato, basil and ricotta risotto

    • Rutabaga on December 15, 2014

      This unexpected combination makes for a very fresh tasting, summer-friendly risotto. Use a mix or beautifully ripe summer tomatoes and just picked basil for best results.

    • fibarr on March 02, 2017

      I really love this fresh risotto. Not as heavy as others and the flavours really pop.

  • Spinach and goat's cheese risotto

    • Delys77 on October 26, 2011

      Delicious tangy and rich risotto. Great as is but you could double the spinach and go a tad lighter on the butter.

    • MariaPereira on April 28, 2015

      Delicious and easy. I used less butter and next time will increase the amount of spinach.

  • Pan-fried sirloin steak with simple Chianti butter sauce and olive oil mash

    • Sara on May 28, 2011

      Finish steak in oven, then remove and let rest while making sauce. Delicious!

    • Delys77 on October 26, 2011

      One of the better simple pan sauces you have made. The quanitity of thyme really does it. Mashed potatoes were delicious

  • Incredible baked lamb shanks

    • Delys77 on July 01, 2012

      Flavour wise this was a great dish. The herb butter is delicious amd the aromatics just melt into a beautiful little sauce. My one issue is once again Jamie's weak descriptions and instructions. For example,he has you stuff the lamb with some of the butter and tells you simply to make a flavour pocket by cutting a small hole in he base. Now the question is, what is the base of a shank, is it the end that is closest to the hoof, or is it the larger end that forms the base. It really isn't clear from his instruction so I did my best by doing it at both ends. I used the extra butter to top each shank before I wrapped them up to ake them. Again, a great idea and a nice dish but Jamie needs a better ghost writer I think.

  • Schnitzel with watercress and spiced apple sauce

    • Breadcrumbs on March 17, 2011

      p. 182 - If you’ve made Schnitzel in the past, there’s likely nothing new for you here in terms of the prep or cooking technique. That said, this recipe produces a lovely tender-crisp Schnitzel and a delightful and aromatic sweet-tart applesauce to serve alongside. We thoroughly enjoyed our meal. I prepped as instructed but needed a medium saucepan for the applesauce which took 20 mins to cook. I added 1 tbsp of butter to the frying pan for the schnitzel. When ready, Schnitzel is served w the applesauce, some julienned cornichon and, while JO suggests watercress, we used arugula since the watercress at my supermarket was in a sorry state. Everything came out beautifully and the orange-infused applesauce felt like a happy little pile of Christmas on our plates, really yummy! This is a keeper and of course would work w chicken or veal too.

  • Roasted chicken breast with cherry tomatoes and asparagus

    • eliza on September 03, 2016

      I made this with a few changes. I used bone in chicken thighs and subbed green beans for the asparagus. This is a simple and tasty recipe that is easy to prepare. I had to cook for a bit longer, about 40 minutes or so to cook the thighs properly. With my substitutions, this fits into the low FODMAP diet, which I am now on for health reasons.

    • j_h on September 03, 2016

      To get this to cook in right time I have to split the chicken breasts - they're so large from the supermarket!

  • Roasted chicken breast wrapped in pancetta with leeks and thyme

    • j_h on September 03, 2016

      Split the chicken breast to get it to cook in time.

  • Roasted chicken breast with creamy butternut squash and chilli

    • Delys77 on October 26, 2011

      I tried the butternut squash version and it was very simple and tasty. Make sure you season generously and maybe add a bit of acid to the fished dish. The chili is essential to the flavour otherwise it might be a bit bland.

    • j_h on September 03, 2016

      Split the chicken breast to get it to cook in time.

  • Roasted chicken breast with lemony Bombay potatoes

    • Delys77 on November 06, 2011

      Pg 187 I scored this recipe a 3 because the chicken was tasty but the recipe was missing some steps and the potato seasoning was a bit off. The instructions have you prep an Indian spice mixture but then doesn't have you do anything with it. I assumed he wanted you to toss the chicken and potatoes in it. The result was quite nice for the chicken but the amount of turmeric and cumin made for bitter potatoes. I would cut all the seasonings by about 25%, maybe even 50% for the turmeric. The lemon is very nice. Conceptually you could play around with this one or try his other seasoning suggestions.

    • j_h on September 03, 2016

      Split the chicken breast to get it to cook in time.

  • Grilled spatchcocked chicken with new potatoes, roast asparagus and herby yogurt

    • KIGirl on September 04, 2014

      Did the chicken on its own with different sides 9/10

    • crandall57 on July 15, 2015

      Excellent way to grill chicken. Moist and delicious.

  • Pan-fried lemon sole fillets with salsa verde

    • Delys77 on October 26, 2011

      Kind of boring. The broccoli takes longer than he suggests, closer to 7 minutes. If you use the amount of oil suggested you end up with a paste not a sauce. All in all nothing special.

  • Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus

    • Delys77 on October 26, 2011

      The lemon mayo is good, at first it does seem to be quite tangy but it balances very quickly and the flavour is both rich and tangy. The Fish itself could do with being turned over a few minutes before the end of cooking so the bacon crisps on both sides, maybe after 8 or 9 minutes. You used reduced sodium bacon so it ended up being a little bland, I think the dish would benefit from a heavier hand with the seasoning. Salt a bit if you are using reduced sodium bacon, add lots of zest and pepper, and if you are using something like thyme go with double what he suggests.

  • Grilled or roasted monkfish with black olive sauce and lemon mash

    • eeeve on May 04, 2015

      This was excellent, an absolutely worthy treatment of the currently so pricey monkfish. The lemon zest really makes the dish sing, with the black olive salsa complementing the fish perfectly. I can see this treatment work well with other types of white fish, too. Beware, though - the fish has to marinade for an hour before cooking, so best to plan that in.

  • Steamed Thai-style sea bass and rice

    • Delys77 on June 05, 2012

      Pg 229 The concept behind this recipe was sound but the overall results were a little lacking. I did follow the recipe precisely except that I did pan sear the fish skin side down for a minute or so befor I placed the fish in the roasting pan with the rice. I was a bit worried about the skin if it was left to steam in the pan without any direct heat contact. The fish itself was ok but didn't really absorb any of the flavour from the thai seasonings, overall it was a little lack lustre. The rice on the other hand was entirely too flavourful if that is possible. The first few bites were good, but as you ate the mixture of soy, ginger, and garlic was overpowering. Finally the snow peas were far too crunchy after 15 minutes, I left it in for a few more to try and soften them a bit, but they were still too firm, plus there was far too much cilantro and green onion for garnish, all uncooked. Overall I don't think I would bother with this one again, just too many things to fix.

    • eliza on January 28, 2015

      I also found this recipe a bit lacking, although I had high hopes for it. I read some comments online and substituted fish sauce for some of the soy sauce for a more authentic Thai taste. You have to partially cook the rice, and I found that difficult to judge. Also, my fish needed more time in the oven than that given in the recipe. I also found the balance of flavours a bit off; the sauce was a bit too sour and salty for me, and was missing a sweet note. I do think this is a good basic idea; I might try it again with a different sauce.

  • Rosemary-roasted cubed potatoes

    • Delys77 on October 14, 2011

      Pg 298 Make sure you leave the skin on the garlic or it will burn. Tasty little potatoes that take about 27 mins on convection.

  • Potato rösti

    • moreace01 on October 13, 2010

      This is the best rosti - instead of grating potatoes, you slice them into matchsticks and the whole thing is baked in the oven. It comes out cristpy, not gluey. The garlic and rosemary are great additions.

  • April's rosemary straw potatoes with lemon salt

    • tgirlza on April 05, 2010

      Substitute truffle salt/drizzle with truffle oil

  • Sticky saucepan carrots

    • Delys77 on October 13, 2011

      This is only marginally different from regular braised carrots but it is still pretty good.

  • Braised peas with spring onion and lettuce

    • Globegal on June 19, 2017

      This was ok. Liked it but nothing to shout about. Was simple to make and good to use up vegetables from CSA.

  • Cheesy peas

    • Ollielloyd on September 23, 2010

      This was lovely and I made for Alastair and Jane

    • Delys77 on March 13, 2012

      Pg. 324 As per usual, Mr. Oliver doesn't really give any proportions but the dish works despite this since it is conceptually so simple. I did find it quite nice, but the one note on this is that you need to put quite a bit of parm in order to have enough saltiness. I personally found that it would be good with a moderate amount of parmesan, and then add a tiny bit of fleur de sel at the end.

  • Slow-cooked leek soldiers with bacon

    • infotrop on November 25, 2013

      not worth the effort; just too much leek.

  • The best onion gratin

    • Emily Hope on December 06, 2010

      "The Best"? Who knows. But it was certainly good, if a little rich. Used a slightly sweet white wine (all we had open) which actually worked well with the dish. Served with polenta with porcini (River Cafe) and chard with anchovies (A16).

  • Steamed broccoli with soy and garlic

    • Delys77 on November 01, 2011

      Great little side that will work for an Asian menu but also would go with a western meal. The flavours were nice but I would go with a little less than 1 lime next time as the balance would be better if there was a little less acidity.

  • Steamed broccoli with beurre blanc

    • Delys77 on October 26, 2011

      I tried his thermos method and it was good but you have to make sure the container you use doesn't conduct heat too much and also you will want to make sure you have a bit more liquid than he suggests and that that it is very very hot. the sauce itself needs to be well salted.

  • Roasted cauliflower with cumin, coriander and almonds

    • Delys77 on September 19, 2012

      The recipe yields a nicely roasted and spiced cauliflower dish, but I'm not sure the ground almonds are doing much for it. Also, I would add a little lemon at the end and make sure you taste for salt as it needs it.

    • raybun on July 07, 2016

      I really enjoyed this dish. I used whole almonds that I chopped into big chunks rather than ground almonds, heeding Delys77's advice. Went very well with the other Indian dishes I served it alongside.

  • Whole baked cauliflower with tomato and olive sauce

    • Dcampos on January 26, 2017

      Delicious!

  • Creamy butternut squash

    • Jane on February 21, 2011

      Very tasty though I'm going to adjust the sauce quantities and timings next time I make it (and there will be a next time). Some pieces of the squash weren't fully cooked and the sauce was quite runny (though tasted good). Served it with roast chicken.

  • Superb sweet and sour squash

    • Delys77 on October 26, 2011

      The sweet and sour overwhelms the squash entirely, and the coriander and parsley create an odd flavour in tandem with the sweet and sour.

  • Must-try red cabbage braised with apple, bacon and balsamic vinegar

    • Delys77 on October 26, 2011

      This was very good, and much better thant he version in 5 Ingredient Fix. You also cooked this one for about 1.5 hours, and you went a bit lighter on the bacon. The vinegar and the apples combine to sweeten this very nicely and the fennel seeds are great background flavour.

    • crandall57 on January 25, 2015

      Excellent. Needed an hour and a half to cook. Went perfectly as a side to roast pork shoulder.

    • raybun on January 09, 2017

      Loved the sweet/sour flavours. I cooked the cabbage for 1 hour as stated but ideally could have done with another 30 minutes and I didn't have time. Served with a maple ham, it was a real feast. (Over garnished with parsley!)

  • Braised white cabbage with bacon and thyme

    • imaluckyducky on April 24, 2017

      I really, really enjoyed this. The hint of smoky saltiness from the bacon pairs well with the aromatic earthiness of the thyme. Will make again.

  • Simple sauteed zucchini with chilli and lemon

    • Delys77 on October 26, 2011

      Do go with his suggestion to use a mandolin and to cook relatively briefly. Great combo of garlic, lemon and spice.

  • The best shortbread in the world

    • erin g on January 02, 2011

      The only shortbread I make now. I add lemon zest to the butter and Maldon sea salt flakes to the top mixed with the sugar.

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  • ISBN 10 1401322336
  • ISBN 13 9781401322335
  • Linked ISBNs
  • Published Oct 02 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

2008 IACP Award Winner!

My guide to making you a better cook.

I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping.

With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage!

You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you.

P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you.

Jamie Oliver grew up in his parents' country pub, where he started cooking at the age of eight and has since worked with some of the world's top chefs. Jamie has starred in five television series. Jamie's Fifteen Foundation provides training and mentoring for disadvantaged young people and now has programs and restaurants in London, Cornwall, Amsterdam, and Melbourne. He's probably best known for his work as the Naked Chef--a young Brit who stripped down food to its bare essentials. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.



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