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Happy Days with the Naked Chef Hardcover – 3 Sep 2001

4.4 out of 5 stars 73 customer reviews

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Product details

  • Hardcover: 320 pages
  • Publisher: Michael Joseph; 01 edition (3 Sept. 2001)
  • Language: English
  • ISBN-10: 0718144848
  • ISBN-13: 978-0718144845
  • Product Dimensions: 20 x 2.8 x 25.4 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (73 customer reviews)
  • Amazon Bestsellers Rank: 87,823 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

About the Author

Having first studied at Westminster Catering College, Jamie Oliver 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 and is the face of Sainsbury's. He continues to write for the Saturday Times and GQ magazine. He is 25 and lives in London.


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Customer Reviews

Top Customer Reviews

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 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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By A Customer on 7 Sept. 2001
Format: Hardcover
Jamie Oliver has done it again producing yet another book which will have you running to the kitchen to get cooking.
The trademark cheeky geezer style remains the same and the book is as much of a feast for the eyes as the earlier two. Full page colour photos of most of the dishes will have you salivating in anticipation; the food in this book demands to be cooked right now.
The recipes follow the familiar Oliver style; good fresh seasonal produce, gutsy flavours, loadsa herbs, minimal fuss and measurements by the handful.
Jamie's creed remains live to eat, don't eat to live but his style takes account of the fact that us lesser mortals are not full time chefs who can think about and prepare food full time with unlimited access to the best suppliers. His unbounded enthusiasm for his subject is utterly infectious and the chapter on cooking with children will hopefully inspire a generation of kids, and their parents, to look beyond chicken nuggets and beef burgers.
His straightforward approach to food means that the recipes are completely undaunting. This is a book which will provide many meals to be cooked as therapy at the end of a long hard day.
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