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Happy Days with the Naked Chef Paperback – 14 Sep 2007

4.6 out of 5 stars 231 customer reviews

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Paperback, 14 Sep 2007
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Product details

  • Paperback: 320 pages
  • Publisher: Penguin; New Ed edition (14 Sept. 2007)
  • Language: English
  • ISBN-10: 0141029463
  • ISBN-13: 978-0141029467
  • Product Dimensions: 18.9 x 1.9 x 24.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (231 customer reviews)
  • Amazon Bestsellers Rank: 1,395,111 in Books (See Top 100 in Books)

Product Description

Amazon Review

Jamie Oliver's Happy Days With the Naked Chef is in the same mould as his other bestsellers: recipes for simple, comforting, homely food. This time, however, he has some interesting additions from his travels to Australia, New Zealand, America and Japan.

There are three new ideas in Happy Days With the Naked Chef. Jamie has included a chapter on "Comfort Food"--the kind of cooking Nigel Slater and Nigella Lawson specialise in. He has recipes for Toad in the Hole, Fish Finger Buttie and Sticky Sausage Bap with Melted Cheese and Brown Sauce. In his "Quick Fixes" chapter, he has selected dishes where saving time and minimal washing up are the key ingredients. These include a Steak Sarnie and Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme. He has also included a "Kids Club" chapter, which is offers inspiration for parents trying to get their children excited about food. The new additions don't dominate the book as the remaining two-thirds contain Jamie's standard Italian-style fare: simple salads, fish, meat, vegetables, breads and pudding. Don't miss the excellent recipe for Medallions of Beef with Morels and Marsala and Crème Fraîche Sauce. Jamie has also been travelling and you'll find recipes with pak choy, soy sauce and ginger popping up here and there--delicious! --Elizabeth Murgatroyd --This text refers to an out of print or unavailable edition of this title.

About the Author

Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in the country - namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Cafe. He is now running the restaurant at Monte's in Knightsbridge, London. He is twenty-six and lives in London with his lovely wife, Jools.

Customer Reviews

Top Customer Reviews

Format: Hardcover
This cook-book has you salivating from the first few pages!
It combines a refreshingly anarchich style with simple and achievable recipes which allow for a healthy diet and could be(and are so far succesfully being) used as part of a weight-reduction programme.
Jamie is an inspirational cook who does not call for complicated ingredients or cooking methods or loads of cream and butter but rather relies on high quality ingredients and bold but simple combinations to achieve truly orgasmic results.
We're busy people who love good food. This is a celebration of eating - not cooking. We bought a pasta machine on the strength of these recipes, and ... wow, knockout! BUT - we're still on track with the diet!
This book is 250 pages of mouth-watering photos plus truly inspirational text and recipes.
If you do noting else, stock your larder with his basic ingredient list and your patio/window-box with his herbs. This man Knows His Onions!
Buy this book, and then buy the sequel like we did! You won't be disappointed.
Whoever said the English can't cook hadn't met Jamie Oliver. Bravissimo James!
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By A Customer on 8 Nov. 2001
Format: Hardcover
The latest Jamie Oliver collection is as much a culinary pleasure as ever. The book production is stylish and feels more mature than the first volume (can't comment on the second) : out with the annoying illegible pastel blue titles that were difficult to read, and in with more tasty, unpretentious recipes using ingredients that are supposedly all available at a particular British supermarket if ever you are stumped for a place to find them. But more importantly, these recipes encourage the lads (and probably lasses too) to get down the shops, out of the oven-ready section, into the fresh produce sections, and then into the kitchen.
Although some of these recipes may be considered as fairly standard fare (toad in the hole, spag bol, chilli, and the fish finger buttie) and may not appeal to those who think of themselves as elite foodies, he has a great knack of demystifying ingredients and procedures as he goes along. The use of good flavours, loads of herbs and a minimum of cream - don't your arteries feel better? - continue to illustrate those tasty Italian and Euro-Thai styles which he and Nigel Slater have both cultivated so well. The cult of Jamie's personality may come through in the photos but who cares! The texts are light and fun to read. His enthusiasm simply oozes from the recipes. The kids' section is lively and serves a very useful purpose in the promotion of good food and good cooking. Having tried many of his recipes in the past - and speaking as a man who loves to slave over his stove - part of the fun is adapting them the second (and third, etc.) time around with a pinch of this and a slug of that.
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Format: Hardcover
I bought this book last week and my daughter (8) and I have since cooked 4 recipes; all four have turned out refreshingly well. We have been surprised not only that the recipes worked so well (who can say every recipe from some of the best names in the cookery game has turned out well)but equally that they tasted fantastic. On a whim of enthusiasm we bought a pasta machine and having followed various of his recipes the kitchen on Sunday was festooned with drying noodles hanging from every possible surface. Incidentaly the pasta with chilli and roasted scallops is excellent(as a twist try replacing the parsley with coriander one day for a change it's great). The star recipe so far is his green Thai curry herby and very different, so far removed from overcooked supermarket ready meals and much more vivid than the green paste concoctions- you have got to try it. We no doubt will work through the rest of the recipes sooner rather than later and then onto the next book which is out in the Spring. We thoroughly suggest you spend money on this book. Happy eating.
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Format: Hardcover
I have an obsession with cookery books, anyone in my family will tell you.... I buy them willy nilly and then only use one or two recipes out of the hundreds listed.
I thought there was no hope for me, that I was destined to end up with rows upon rows of cookery books with useless recipes until "The Naked Chef" came to my rescue!
Now I have books where there are hundreds of recipes for me to use, not only am I blinded by the colourful photos that have me drooling (Sorry Jamie, the food - not you!) but the recipes are fool proof and seem to work all of the time, life is easy, time is on my hands and I do get a chance to drink with my mates.
All I can say is buy the book, it is fun, easy to read and simple - a bit like me! Seriously, a super gift for anyone, I have just bought it for my Sisters birthday, I suggest that anyone looking for a fun and useful present does the same.
In the meantime Jamie, if you ever want to cook round mine you are more than welcome!
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Format: Hardcover
I can't help liking Jamie Oliver - he comes over as a nice lad. His enthusiasm and lust for nice and easy grub is admirable, and his ideas, cooking styles and recipes are great. But...have we seen it all before in his two previous Naked Chef books?
When you flick through 'Happy Days' the design and photography of the book is just the same - fine - it keeps the continuity of the Naked Chef theme going, but when you find recipes for Toad-in-the-hole, Chilli con Carne and Fish Finger Buttie one wonders whether Jamie fans may feel a little cheated. Is he scraping the bottom of the barrel for ideas? And have we seen just too many pictures of him and the lovely Jules leading such a laid back lifestyle?
Again, there are lots of salads, bread, and pasta section with a slightly different twist to reflect his travels to Japan and America. Fair enough.
But whilst reading through other recipes I felt I had read them somewhere before - maybe in one of Nigella Lawson's books (the American pancake recipe in 'Goddess' ? and the passion for Rhubarb?)Maybe I own too many cook books!
On a positive note, there are some ground breaking gems - Chicken in Milk (weird but fantastic), Hamilton Squash (for veggies) are worthy of note.
There are some nice and simple but look and taste great quickies too - the yoghurt with blueberry jam and elderflower cordial is an absolute winner.
What is new is a section for kids - which is fun (but again this has been done by Nigella in both 'How to Eat' and 'Goddess')- although the recipes are different.
Overall, 'Happy Days' will be no doubt another success for Mr Oliver. I understand also that it will be his last in the Naked Chef series - a reflection perhaps on the recipes becoming a little watered down and spread thinly.
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