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Happy Days with the Naked Chef [Anglais] [Relié]

Jamie Oliver
4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
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Description de l'ouvrage

9 octobre 2002
Jamie Oliver believes in finding the best ingredients and making tasty, easy, social meals. Like his first two bestselling cookbooks, Happy Days with the Naked Chef is filled with fantastic salads, pastas, meat, fish, breads, and desserts for all occasions. In 'Comfort Grub' Jamie gives you his contemporary twists on old favorites, and in 'Quick Fixes' he whips up really delicious, easy dinners--just right for when you get home late from work. The 'Kids' Club' chapter is all about involving your kids in your cooking, like having them squash fresh tomatoes for pasta, pit olives, and knead and shape bread. For Jamie Oliver, food is all about Happy Days--good fun and great eating.

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Descriptions du produit

Quatrième de couverture

food is all about happy days-not just cooking superbly fresh and flavorful food, but good fun, great eating, and topquality time spent with friends and family. Now Jamie, one of the world's best-loved chefs, gives us Happy Days with the Naked Chef, his third book, to accompany his fantastic new television series.

Jamie believes in finding the best ingredients and making tasty, easy, sociable food with the minimum of fuss. Like his first two books, Happy Days is filled with delicious salads, pastas, meat, fish, breads, and desserts for all occasions. Along with his perfect curry for a night in, he gives you his version of some old favorites in "Comfort Grub" - try his Chilli Con Carne or indulge in his to-die-for pancokes ! In "Quick Fixes" he whips up some really simple, tasty dinners - just right for when you get home late from work.

And Happy Days also includes a "Kids' Club" chapter, which is all about catching kids' attention and getting them interested in food. It's a starting point for children, to encourage them to have a go at other things in the book with their parents. Get them squashing tomatoes, pouring olive ail, pitting olives, and making bread in no time - they'll love it.

Biographie de l'auteur

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 England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Café. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. He lives in London with his wife Jools and their daughters, Poppy and Daisy.

Détails sur le produit

  • Relié: 320 pages
  • Editeur : Hyperion; Édition : 1 (9 octobre 2002)
  • Langue : Anglais
  • ISBN-10: 078686852X
  • ISBN-13: 978-0786868520
  • Dimensions du produit: 2,7 x 19,5 x 25,2 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 282.469 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires en ligne 

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Commentaires client les plus utiles
2 internautes sur 3 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Une cuisine à la fois originale et raffinée 27 janvier 2003
Par De March
J'ai connu l'emission de Jamie oliver lorsque j'ai habité en Angleterre en tant que fille au paire (juin 2001 juillet 2002) je regardais toujours son emission télévisée, et ce livre la reflette à merveille.Il a su y trancrire son humour son originalité ses conseils utiles son raffinement et sa simplicité.Sa cuisine est riche en goûts et assez simple d'accés pour toute personne aimant cuisiner.Je conseil vivement cette ouvrage que j'aprecie enormement car Jamie est un jeune chef brillant et plein d'avenir et qui sait rendre son emission vivante drole et interessante ce qui n'est pas le cas de certains chefs...
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Amazon.com: 4.2 étoiles sur 5  25 commentaires
35 internautes sur 36 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Happy Days Hits Home 4 octobre 2002
Par Rebecca Leckman - Publié sur Amazon.com
Jamie Oliver's third cookbook doesn't disappoint! Fans of his previous two cookbooks will be pleased with his latest offering which showcases Jamie's signature fare: fresh, snappy, elegant dishes that are actually very doable in your own kitchen. Chapters cover salads, soups, pasta, fish, meats, breads, desserts, as well as some welcome sections highlighting roasted veggies, some fun options for cooking for and with kids, beverages (soft and hard), "Quick Fixes" which covers fast ways to prepare your favorite basic entrees, and "Comfort Grub" - an international jaunt through a selection of hearty, homey comfort foods. Aside from the great recipes and sharp photography, Jamie's charm, zest for life, and pure appreciation of food shine through on every page.
Although I have known folks who cringe at Jamie's cavalier "handful of this, heap of that " style of measuring, I found that he has grown a little less ambiguous as time goes on and the recipes in this book reflect that growth and precision. Another small thing I found very helpful (as the wife of a vegan): the index of the book kindly flags vegetarian dishes, making it easy to sort quickly through options for restricted diets. Whether you're an old fan of Jamie's shows or a new convert, this is a great addition to any kitchen library.
31 internautes sur 32 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 By gosh, it's actually a GREAT cookbook, too! 29 novembre 2002
Par The Bee Bee - Publié sur Amazon.com
Sadly, I think a lot of people pass off Jamie Oliver as a goofball celeb chef and never give his cookbooks a fair try. I found his previous works to be a little silly, a little wordy and maybe overly cutesy, but Happy Days with the Naked Chef is a fine, clever cookbook with a pile of challenging, fun recipes.
The writing is a lot sharper and more focused this time and the recipes read more like traditional recipes. True, there are some bizarre Britishisms that you have to wade through, but I think Oliver did a much better job of internationalizing his chatty prose in order to clarify his thoughts. That effort is definitely appreciated when you get into the depths of a complex recipe like Beef with Morels and Marsala. If you're a fan of the show, you'll already have your own mental lexicon of Oliverisms to get you through. Non-viewers might need to visit his web site to uncover the meaning of some of the more extreme terms.
Regardless of whether you watch Oliver's Twist on a regular basis, this is a genuinely engaging book. It's a great read, and has enough really inventive recipes to keep you busy for a year's worth of Saturday nights. Highly recommended!
28 internautes sur 29 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 happy cooking with the naked chef 1 octobre 2002
Par Kasey M. Moctezuma - Publié sur Amazon.com
this is a really fun cookbook and there is something for everyone here. For those who like Jamie Oliver's first two books, this is more of the same nice stuff - good rustic recipes that are tasty and some of which are very fast and easy to make. The recipes are a mixture of Italian, British fare from Jamie's childhood days, and a mixture of a few other cuisines. What is nice about this book is that there is also a section about cooking with kids and getting kids interested in helping with food preparation and to make meals more interesting and interactive for them (and you!). Also, at the end there is a section of drinks as well, some alcoholic (like the sidecar) and some non-alcoholic (like mango lassi). All in all this is a really nice book and it will make you realize that making your own bread, soups, tarts, etc is not really hard, and is really rewarding and fun. And... as a wife who cooks every day, it has given me a lot of fresh ideas for new meals. check it out!
33 internautes sur 35 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Jamie Does Cooking with the Family. Highly Recommended 3 octobre 2004
Par B. Marold - Publié sur Amazon.com
In every way imaginable, this third Jamie Oliver cookbook proclaims that he has arrived as a celebrity chef, husband, father, and all around swell lad made good. His name on the cover is about three times the size of the book's title, `Happy Days with the Naked Chef', the book is dedicated to his two children, Little Henners and Jakey Bakey, and photos his nibs with his wife, Jools appear throughout the book. On top of all this, there is a much broader representation of international flavors in these recipes based on trips to the Orient, echoing the influence of Japan on the culinary thinking of Joel Robuchon.

At the risk of laying it on just a little too thick, I really believe Oliver shows the kind of passion about good food and cooking which I have seen in very few other TV culinary personalities. Stopping short of a comparison with Julia Child, as Saint Julia did say she couldn't quite understand him most of the time, I would compare his enthusiasm with that of Mario Batali and Jacques Pepin, although he does not have the depth of technique of Jaques or the extensive knowledge of local Italian cuisines as Mario.

Oliver does not simply dedicate to his children for schmaltz value as he devotes a sizable section of the book on the value and attitudes to use when cooking with your kids. These few pages alone are worth the price of the book. Emeril just published a whole book on techniques for cooking with your kids, and as good a job as he did in telling you how to do it, Jamie does a much better job of telling you why you do it and what benefits will arise from the effort. Jamie also gives a few insights into his cooking with Jools as well when he says that once upon a time, every little suggestion on Jools' cooking from world famous chef Jamie was taken as a criticism and tended to dampen her enthusiasm for doing something she did not especially enjoy anyway. The whole picture changed when Jamie simply praised everything Jools did in the kitchen. The quality of her cooking and her attitude improved dramatically. I can think of a few of my relatives I would love to feed the wisdom in this book.

In reviews of Oliver's other books, I have warned that while Jamie preaches simplicity, this is not the same as quick or easy. Jamie does lean a bit toward quicker and easier in some chapters in this book, keeping to the cooking with the kids theme. He has a chapter on `Quick Fixes' and `Comfort Grub' plus `More Simple Salads'. And, he leaves out any recipes for homemade pasta, with all pasta dishes being based on dried pasta, which he always says is not inferior to fresh, just different. There is also a very short chapter just after the introduction on using fresh herbs, which for the entire world sounds like a sermon from Pastor Oliver exhorting you to use fresh herbs. This homily is understandable if you recall that Jamie Oliver's writing and televising about food is all about lifestyle, not just how to cook. His lesson is that fresh herbs are necessary to good cooking.

As always, Oliver's most appealing recipes are for salads, pasta dishes, and seafood. I sometimes wish that all of his books would be reissued collecting all like chapters into individual volumes and I would buy the salad and pasta volumes simply to have all these recipes together. They are by far the most original of his dishes, although there is one pasta dish Jamie attributes to Mario Batali and there are a few in his books that are attributed to his experiences at the River Café.

Bread is one of my favorite culinary subjects and Jamie is one of the very few superstar chefs who gives special emphasis to bread baking. His basic bread recipe is a classic fast method he probably got from Gennaro, as Contaldo uses a very similar recipe in his book `Passione'. The recipe violates the recommendation from experts like Peter Reinhart who promote little yeast and long rise times, but I have made Jamie's bread and I find it just fine, especially as a medium for rolling in savory additions such as onions and salami. To atone for his fast yeast bread, Jamie adds a recipe for artisinal sourdough bread with natural yeast and a classic Italian bega. Read this recipe very carefully before starting, as it takes a FULL WEEK to complete. If you are serious about bread, check out books by Reinhart, Joe Ortiz, or Nancy Silverton, but you could do a lot worse than getting your first taste of bread baking from Sir Jamie.

When someone has an engaging TV personality, I fear their enthusiasm may not transfer to a skill with the written word, especially with Jamie, as I have heard him say he dictates all his books into a tape recorder, as he never really learned to write properly in school. Let me assure you here that even his chapters with low culinary interest such as his chapters on mixed drinks are a joy to read.

Jamie has a habit of labeling certain recipes as `the best ever'. Well, I have made his `best ever' recipes and I agree with him. They have all become standards in my repertoire. He continues to match or exceed the very high quality of recipes you will find from the River Café or even from Signoir Batali himself.

On the remote chance that Hyperion editors read this review for constructive criticism, I will point out that the layout of ingredient lists makes reading the recipes a bit annoying, as does the absence of ingredient lists from some of the simpler recipes.

If one wishes to get more out of their cooking, they could not do much better than to work their way through Jamie Oliver's cookbooks.
25 internautes sur 26 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Wonderful cookbook for cooks at any level of skill... 2 janvier 2003
Par Un client - Publié sur Amazon.com
I love to cook and eat, and can make very complex things that take a couple of days or longer to put together, but I also have a small child and a lot of other things to do, and I love this guy's food!! Getting an excellent dinner on the table without too much effort (or even extreme expense) is his whole focus.
I have gotten more useful ideas from him on making fast heavenly healthy dishes with not too many ingredients. His food is heavy on fresh ingredients, olive oil, and fresh herbs. If you love to cook fine food and want more quick food ideas, or if you have no clue how to cook and want to start, this is a wonderful book.
The first two recipes I tried from this (a roast of lamb, and a beef stew, both with plenty of vegetables) were simple to understand and prepare, had longer cooking times than prep times, and were the best recipes of their kind that I had ever tried, and I have a very large and very good cookbook collection! I look forward to cooking my way through the rest of it.
I also love the pictures - usually a book with such beautiful food photography has turned out to either have mediocre or ridiculously complicated recipes! Neither is the case here. I must also say that the dishes I turned out looked wonderful as well as tasting wonderful, with no special effort on my part.
I also have to praise him for his ongoing support and promotion of organic meat and vegetables!
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