Cook with Jamie

by Jamie Oliver

ISBN-10: 1401322336
ISBN-13: 9781401322335
Region: British
Publisher: Hyperion
Publication Date: October, 2007
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Recipe Index

Recipesort icon Page Rating
1980s–Style Black Forest Swiss Roll 381
0
A Basic Recipe for Fresh Egg Pasta Dough 84
0
A Basic Recipe for Making Risotto 120
0
A Basic Recipe for the Lightest Potato Gnocchi 112
0
A Rather Pleasing Carrot Cake with Lime Mascarpone Icing 387
0
All Day Breakfast Salad 52
0
Amazing Potato and Horseradish Salad with Fine Herbs and Bresaola 30
0
Apple and Walnut Risotto with Gorgonzola 136
0
April’s Rosemary Straw Potatoes with Lemon Salt 306
0
Asparagus, Mint and Lemon Risotto 124
0
Baked and Dressed Courgettes 367
0
Baked John Dory in the Bag with Tomatoes and Balsamic Vinegar 241
0
Baked Potatoes Stuffed with Bacon, Anchovies and Sage 304
0
Balsamic Vinegar Dressing 24
0
Basic Meringue 390
0
Black Angel Tagliarini 95
0
Blackened Barbecued Pork Fillets 181
0
Bloomin’ Easy Vanilla Cheesecake 411
0
Braised Peas with Spring Onions and Lettuce 318
0
Braised White Cabbage with Bacon and Thyme 361
0
Buttered Peas with Crunchy Bacon 320
0
Caramelle 88
0
Chargrilled Tuna with Oregano Oil and Beautifully Dressed Peas and Broad Beans 214
0
Cheesy Peas 324
0
Classic Victoria Sponge with All the Trimmings 376
0
Coconut, Banana and Passion Fruit Pavlova 397
0
Courgette Fritters 368
0
Creamy Butternut Squash 350
0
Creamy French Dressing 24
0
Crispy Fragrant Jumbo Prawns 262
0
Crunchy Raw Beetroot Salad with Feta and Pear 36
0
Cushions 88
0
Delicious Crab Crostini 273
0
Delicious Roasted White Fish Wrapped in Smoked Bacon with Lemon Mayonnaise and Asparagus 222
0
Dinner-lady Carrots 315
0
Doughnuts with Old English Spiced Sugar 419
0
Eton Mess 392
0
Fabulous Fish Stew 260
0
Fantastic Fish Lasagne 78
0
Fifteen Chocolate Brownies 384
0
Fifteen Chocolate Tart 420
0
Fifteen Christmas Salad 44
0
Floating Islands 398
0
Gnocchi with Braised Oxtail 117
0
Gnocchi with Gorgonzola Dolce 114
0
Gnocchi with Mushrooms and Sage 114
0
Good Old Bread and Butter Pudding with a Marmalade Glaze and Cinnamon and Orange Butter 417
0
Gorgeous Slow-Cooked Duck Pasta 81
0
Granddad Ken’s Crispy Grilled Trout with Parsley and Lemon 242
0
Greek Salad 40
0
Grilled and Roasted Red Mullet with Pancetta and Thyme 237
0
Grilled Chilli Dressing 25
0
Grilled Fillet Steak with the Creamiest White Beans and Leeks 157
0
Grilled or Roasted Monkfish with Black Olive Sauce and Lemon Mash 225
0
Grilled Spatchcocked Chicken with New Potatoes, Roast Asparagus and Herby Yoghurt 190
0
Herby Gnocchi with Rocket and Butter Sauce 116
0
Homemade Ice Cream 407
0
Honeycomb Cannelloni 76
0
How to Grill a Lobster 281
0
How to Prepare a Live Lobster 278
0
How to Prepare Squid 286
0
How to Roll Your Pasta 86
0
How to Steam a Lobster 280
0
Incredible Baked Lamb shanks 162
0
Incredible Boiled Butternut Squash with Squash Seed and Parmesan Pangrattato 349
0
Indian-Style Broccoli with Spiced Yoghurt 338
0
Japanese Dressing 25
0
Jool’s Favourite Saturday Afternoon Pasta 64
0
Leftover Stew Risotto 134
0
Lemon Oil Dressing 24
0
Lovely Crab Linguine 74
0
Lovely Easy Caramelle with Ricotta, Basil and Black Olives 100
0
Lovely Lamb Shank Pie 166
0
Macaroni Cheese 67
0
Mad Moroccan Lamb 170
0
Mayonnaise 26
0
Melt-in-Your-Mouth Shin Stew 151
0
Middle Eastern Duck salad 54
0
Minted Peas Under Oil 323
0
Mushroom Risotto 131
0
Mussels Steamed with Fennel and Crème Fraîche 254
0
Must-Try Red Cabbage Braised with Apple, Bacon and Balsamic Vinegar 358
0
My Black Cod with Steamed Pak Choi and Cucumber 226
0
My Favourite Coleslaw 38
0
My Favourite Crunchy Squid with Lime and Chilli Mayonnaise 288
0
My Nan’s Lemon Drizzle Cake 383
0
Old-Fashioned Potted Crab 270
0
Old-School Pork Chops with Apples and Sage 179
0
Oozy Egg Ravioli 106
0
Open Stained-Glass Lasagne with Roasted Squash 99
0
Overnight Slow-Roasted Pork 174
0
Pan-Fried Lemon Sole Fillets with Salsa Verde 218
0
Pan-Fried Red Mullet with Crispy Breadcrumbs and a Herby Tomato Salad 211
0
Pan-Fried Scallops with Lentils, Crispy Pancetta and Lemon Crème Fraîche 250
0
Pan-Fried Sirloin Steak with Simple Chianti Butter Sauce and Olive Oil Mash 156
0
Pan-Roasted Bream with a Quick Crispy Fennel Salad 217
0
Pan-Roasted Salmon with Purple Sprouting Broccoli and Anchovy-Rosemary Sauce 212
0
Pappardelle with Ragù of Tiny Meatballs 92
0
Pappardelle with Wild Rabbit, Olives and Marjoram 96
0
Pappardelle, Tagliatelle and Tagliarini 88
0
Pear Tarte Tatin 422
0
Perfectly Cooked Crispy Duck with Spiced Plum Chutney 198
0
Poached Salmon Steak 220
0
Pot-Roasted Poussins Agro Dolce 189
0
Potato Rösti 302
0
Prawn Cocktail 264
0
Proper Blokes’ Sausage Fusilli 72
0
Proper Custard 402
0
Proper Tomato Salad 33
0
Ravioli and Raviolini 90
0
Ravioli of Pecorino, and Potato and Mint 102
0
Raviolini of Celeriac and Thyme 111
0
Real Quick Mussels Spaghetti in a White Wine and Basil Oil Broth 62
0
Return of the Egg Salad 35
0
Rhubarb and Custard 404
0
Roast Fore Rib of Beef with Beetroot and Horseradish 154
0
Roast Leg of Lamb with Aubergines and Onions 169
0
Roast Rack of Lamb with Potato and Cauliflower Dauphinois 164
0
Roast Salmon with Fennel, Parsley and Tomato 232
0
Roasted Baby Leeks with Thyme 330
0
Roasted Cauliflower with Cumin, Coriander and Almonds 342
0
Roasted Chicken Breast with Cherry Tomatoes and Asparagus 187
0
Roasted Chicken Breast with Creamy Butternut Squash and Chilli 187
0
Roasted Chicken Breast with Lemony Bombay Potatoes 187
0
Roasted Chicken Breast Wrapped in Pancetta with Leeks and Thyme 187
0
Rosemary-Roasted Cubed Potatoes 298
0
Savoy Cabbage with Worcestershire Sauce 356
0
Schnitzel with Watercress and Spiced Apple Sauce 182
5
Scotch Stovies 301
0
Shell-Roasted Scallops the Old-School French Way 248
0
Shell-Roasted Scallops with Ginger, Soy and Coriander 249
0
Shell-Roasted Scallops with Sweet Tomato and Basil Sauce 249
0
Sicilian Dressing 24
0
Simple Crunchy Side Salad 28
0
Simple Green Side Salad 29
0
Simple Sautéed Courgettes with Chilli and Lemon 364
0
Slow-Cooked Leek Soldiers with Bacon 328
4
Slow-Roasted Pork Belly with the Sweetest Braised Fennel 176
0
Southern Indian Crab Curry 274
0
Spiced Vinegar Dressing 24
0
Spicy Pangrattato Risotto 123
0
Spinach and Goat’s Cheese Risotto 129
0
Squash, Sage and Amaretti Risotto 132
0
Squid with Black Pudding Stuffing and Sticky Tomato Sauce 291
0
Stained-Glass Lasagne 90
0
Steamed Broccoli with Beurre Blanc 341
0
Steamed Broccoli with Soy and Ginger 336
0
Steamed Thai-Style Sea Bass and Rice 229
0
Sticky Fingers Lobster 282
0
Sticky Saucepan Carrots 310
0
Summertime Tagliarini 68
0
Super Squid Linguine 71
0
Superb Sweet and Sour Squash 352
0
Tea-Party Fairy Cakes 378
0
Tender-As-You-Like Rabbit Stew with the Best Dumplings Ever 197
0
The Best Onion Gratin 333
0
The Best Roast Turkey – Christmas or Any Time 194
0
The Best Shortbread in the World 412
0
The Best Stew with Potato and Rocket Pasta Cushions 105
0
The Best Whole-Baked Carrots 312
0
The Nicest Clam Chowder, Essex Girl Style 257
0
The Ultimate Fruit Meringue with Vanilla Cream, Hazelnuts and Caramel 394
0
Tomato, Basil and Ricotta Risotto 126
0
Tortellini 90
0
Tortellini of Chicken and Gorgonzola in a Fragrant Thyme Broth 108
0
Ultimate Gingerbread 414
0
Ultimate Rib of Beef with Rosemary and Garlic Roast Potatoes 152
0
Unbelievable Root Vegetable Salad 43
0
Warm Grilled Peach and Frisée Salad with Goat’s Cheese Dressing 51
0
Warm Salad of Crispy Smoked Bacon and Jerusalem Artichokes 49
0
Whole Baked Cauliflower with Tomato and Olive Sauce 345
0
Whole Fish baked in a Salt Crust 238
0

Publishers Information

About Cook with Jamie

Publisher Web Link: http://www.hyperionbooks.com/

Cook with Jamie: 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.

For more information on the work we’re doing with young people, go to www.fifteen.net.  (http://www.hyperionbooks.com/)

Author Information

About Jamie Oliver

Author Web Link: http://www.jamieoliver.com/

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn’t half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn’t really care, especially as I could buy the coolest trainers with what I’d earned from working at the weekend.

When I was 16, I didn’t really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he’d answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn’t believe it and thought it was my mates winding me up!

The result was The Naked Chef and that’s where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I’ve never been busier in my life! It’s a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That’s what it’s all about!  (http://www.jamieoliver.com/)

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