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Happy Days with the Naked Chef Paperback – 28 Jan 2010
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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.
Cook simple recipes for classic, wholesome food that's packed with flavour in Happy Days with the Naked Chef (from publisher's description)
There is only one Jamie Oliver. Great to watch. Great to cook (Delia Smith)
Great, fabulous. Just enjoy yourself, get stuck in, happy days (Spectator)
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Luvlee jublee. Recommended for the intermediate home chef, although there is plenty here too to get started on if you're a beginner. You can't go wrong with Pasta alla Norma for instance. As for the fish recipe that requires 3kg of sea salt, I'll leave that for the time being.
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