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Cook simple recipes for classic, wholesome food that's packed with flavour in Happy Days with the Naked Chef Jamie is one of Britain's best-loved chefs who has made cooking interesting and accessible, not only for a new generation but for all those who love good food. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. Happy Days is filled with fantastic recipes for different occasions. By keeping it simple, it is perfect for those who want to give it a go in the kitchen.Happy Days with Naked Chef contains loads of classic, easy recipes like fluffy pancakes USA style, Jamie Oliver's ultra-simple pukka pineapple with bashed-up mint sugar, and his old man's superb chicken. Genius.'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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Jamie Oliver's Happy Days with the Naked Chef is in the same mold as his bestselling cookbooks, The Naked Chef and The Naked Chef Takes Off: recipes for simple, comforting 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. Oliver has included a chapter on "Comfort Food"--the kind of cooking Nigel Slater and Nigella Lawson specialize in. There are recipes for British favorites like Toad in the Hole, Fish Finger Buttie, and Sticky Sausage Bap with Melted Cheese and Brown Sauce. In his "Quick Fixes" chapter, Oliver 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 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 Oliver's standard Italian-style fare: simple salads, fish, meat, vegetables, breads, and desserts. Don't miss the excellent recipe for Medallions of Beef with Morels and Marsala and Crème Fraîche Sauce. Oliver has also been traveling and you'll find recipes with bok choy, soy sauce, and ginger popping up here and there--delicious! --Elizabeth Murgatroyd, Amazon.co.ukAbout 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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Book Description Michael Joseph Ltd, 2001. Hardcover. Condition: New. book. Seller Inventory # M0718144848
Book Description Michael Joseph, 2001. Hardcover. Condition: New. Seller Inventory # DADAX0718144848
Book Description Michael Joseph Ltd, 2001. Hardcover. Condition: New. Never used!. Seller Inventory # P110718144848
Book Description Michael Joseph an Imprint of Penguin Books, 2001. Hardcover. Condition: New Book. Dust Jacket Condition: New Book. 1st Edition. New Book - actual selling price £20 our price £10. Due to a volume of people viewing the book there is a small tear near the spine, and DJ is turning up a little top and bottom. No other defects. So, for this reason the book is half price. Seller Inventory # 008163
Book Description Michael Joseph Publishing For Ted Smart & The Book People, 2001. Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Published In 2001 : 1st. Edition : Michael Joseph Publishing For The Book People : Large Format & Quite Heavy : Face Rubbing To The Dust Wrapper : ( Mainly The Back Face ) : Otherwise, As New Throughout : Overall, A Very Nice Book : Seller Inventory # 23 - 18323