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Jamie Oliver's final 'Naked' book. By this time, you can sense he's uncomfortable in his skin. His 'Brand' Naked isn't where he wants to be. He wants to be taken seriously, Like Tony Blair 'call be Tony' he wants people to call him Jamie. So you have a book of recipes that are ok but not as cutting edge as books 1 & 2. I reckon this is a book of ideas his Editor rejected for books 1 & 2 but the money men insisted he capitalise on success and release a third book.
One of Jamie's early books. Written in the clasic Jamie style that inspires would be cooks to have a go. I have enjoyed all of his literature, mainly for the way each recipe is approached, and obviously the TV series has lifted anyones game that has watched it. This book serves as a hard copy of Jamies' demonstrations.
'The food is simply explained and superbly presented, and it makes you want to cook very dish.' 319 high quality, shiny pages, split over main chapters:
1. Comfort Grub 2. Quick Fixes 3. Kid's Club 4. More Simple Salads 5. Dressings 6. Pasta 7. Something Fishy Going On 8. Nice Bit of Meat..... 9. ...and Loads of Veg 10. The Wonderful World of Bread 11. Desserts 12. Bevvies 13. You Are What You Eat
sandwiched twixt an introduction with a note about 'herbs', and a concise index.
Finishes, as usual, with JO's 'Nice One' - his 'thanks' section.
Photography from David Loftus - JO, his family & friends, places, ingredients and for most but not all the recipes. Typical JO banter throughout e.g.:
'Fantastic Fish Finger Buttie' 'Sticky Sausage Bap with Melted Cheese and Brown Sauce' with a note - 'Just get 3 half-decent snags (that's sausages to us southerners) .........!' 'Pancakes, USA style -'instead of being thin and silky like French crepes, they are wonderfully fluffy and thick and can be made to perfection straight away - my Jools goes mad for them'....... 'The Best Steak Sarnie' 'Superb Roast Beef, Best Spuds and Huge Yorkies'
Useful notes head up most recipes and there is an intro for each new chapter, e.g.
From 'Quick Fixes':
'This chapter is all about really fast tasty ways to eat good old chicken, steak, cod and salmon, time and minimal washing up being of the essence. I'm going to give you quick methods like frying or grilling, or my favourite, baking in the bag, which I started doing when Jools and I first moved to London six years ago.......I love making these little envelopes, or bags, with all the ingredients placed in the middle of them......the great thing is that you cook your meat or fish in the same bag as your vegetables and herbs which, in turn, gives you a great home-made sauce.'
A small taste of the recipes contained within:
* Toad in the Hole * Good Old Steak and Guinness Pie * Beef Stew with Newcastle Brown Ale and Dumplings * Superb Marinated Pork Fillet Roasted on Rhubarb * Whole Roasted Salmon wrapped in Herbs & Newspaper * The Easiest, Sexiest Salad in the World * Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine & Thyme * Wicked Baked Sardines * Classic Penne Carbonara * Kinda Spaghetti Bolognaise * Pan-seared Scallops with Asparagus & Baby Leeks * Layered Focaccia with Cheese and Rocket * Banana and Honey Bread * Sourdough Bread * Lovely Lemon Curdy Pud * The Best Hot Chocolate * Christmas in a Glass