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The Naked Chef The Naked Chef, ISBN 9780140277814 and books by Jamie Oliver on sale at thebookshelf.co.nz In The Naked Chef, Jamie has applied his strip it bare then make it work principle to all his meals – from salads to roasts, desserts to pastas – and has created a foolproof repertoire of simple, feisty and delicious recipes which combine bold flavours with fresh ingredients. At the same time he avoids culinary jargon and any complicated, time–consuming process that isnt justified by the end results. This is a book that will appeal to everyone, from those who want great, modern food but who also want to keep things simple, to those who want to prepare fantastic meals but dont have the time to spend all night cooking. THE NAKED CHEF is all about giving people confidence and getting them to feel at ease in the kitchen, and the meals Jamie makes are ones that anyone – even a kitchenphobe – can make themselves and will be as delicious when cooked at home as they are mouth–watering on the screen. About the AuthorJamie Oliver started cooking at his parents pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the worlds top chefs. He is now running Fifteen – one of the best restaurants in London and the subject of the Channel Four television series Jamies Kitchen.Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia. He also started, and continues to be involved with, the charity Cheeky Chops, which provides training and mentoring for disadvantaged young people – allowing them to follow their dreams and become chefs. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.Paperback ExtractSample RecipePapperdalle with Mixed Wild MushroomsServes 4 250–300g/9–11oz mushrooms (I would probably buy around 400g/14oz of mushrooms as you have to trim a bit–off) 3 tablespoons olive oil 1 clove of garlic, finely chopped 1–2 small dried red chillies, pounded or very finely chopped salt and freshly ground pepper juice of 1/2 lemon 455g/1lb pappardelle(see basic past recipes, page 47 of The Naked Chef) a small handful of grated Parmesan cheese 1 handful of fresh parsley, roughly chopped 55g/2oz unsalted butter These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be – I don"t like sweaty mushrooms in plastic containers – but I"m sure things will get better. Even as a chef I am surprised to see pieds de moutons, girolles and trompettes des morts popping up throughout the year as well as the more predictable blewits, shitake, chestnut, field and oyster mushrooms – there is a lot of choice. If you are a vegetarian, mushrooms can be a very interesting, fulfilling, gutsy and even meaty part of your diet. Brush off any dirt from the mushrooms with a pastry brush or a tea–towel. Slice the mushrooms thinly, but tear the girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavour). Continue to fry fast for 4–5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste. Meanwhile cook the pasta in boiling, salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavour. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
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 "The Naked Chef")