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Jamie's Kitchen: A Complete Cooking Course (USA) 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.

  • 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 1401300227
  • ISBN 13 9781401300227
  • Linked ISBNs
  • Published Aug 20 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Hyperion

Publishers Text

From cooking sensation Jamie Oliver comes an entirely brand-new cookbook that offers a culinary course for novices and pros alike.

Jamie's Kitchen -- the television show -- began as an experiment and turned into a phenomenon. It started when Jamie took in 15 unemployed, enthusiastic kids, trained them to be chefs, and helped them open a restaurant, Fifteen, that has become the hottest dining spot in London. When England's Channel 4 launched a tie-in series, more than four million people tuned in. The show premiers this fall in the U.S.

Jamie's Kitchen -- the book -- is laid out as a cooking course and will inspire readers of all levels. Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding.

Jamie includes tips on how to take recipes in new directions and how to be an inspired grocery shopper -- spotting what's good, what's in season, and what's a good value. Most important, Jamie encourages budding cooks to have confidence and a sense of independence, and to be master of the kitchen!



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