Happy Days with the Naked Chef

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Overview

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 ...

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Overview

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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Editorial Reviews

From Barnes & Noble
The author of The Naked Chef and The Naked Chef Takes Off continues to "strip" in this zestful offering. As his Food Network fans know, Jamie Oliver shucks recipes down to their basics. Happy Days with The Naked Chef includes happy, healthful recipes from appetizers to desserts. Parents will appreciate the "Kids' Club" chapter, which suggests ways of involving youngsters in meaningful kitchen activities.
USA Today
Young and fun.
New York Times Book Review
The perfect cookbook.
Seattle Times
His enthusiasm and love of life are infectious, and he is in fine form here.
Winston-Salem Journal
Naked Chef's third is upbeat, encouraging, loaded with comfort.
Publishers Weekly
Page for page, this omnibus encompasses the full spectrum of vegetarian cooking. Covering not only the basics of vegetarian fare, Dragonwagon (Dairy Hollow House Soup & Bread Cookbook) draws not only on the traditional beans, tofu and pasta staples but also on the influences of other cultures. From the Indian Dal through the Sweet Sesame-Gingered Dressing to the Eggplant Fans, the volume is redolent with herbs and spices and seasoned with a large pinch of loving care. Passionate about her food, Dragonwagon intersperses anecdotes throughout the book chronicling her life and philosophies as well as those of her husband, who died during its writing. Each chapter has its own introduction to promote and inform be it on the health benefits of beans or the versatility of soy before following on with the relevant recipes. The 1,000-plus recipes are augmented with multiple variations that fill the margins along with menu suggestions and helpful notes. Many recipes are suitable for vegans (a growing portion of the vegetarian market), but are just as appealing to the meat-lover who wants a change. Although the book often feels cluttered with information, with its multi-column layout, sidebars and line-drawings, the overall impression is vibrant and lively. (Oct.) Copyright 2002 Cahners Business Information.
Library Journal
The Naked Chef is back with another exuberant, engaging collection of fresh, vibrant recipes. This time, he includes some homier dishes in a chapter called "Comfort Grub," his take on some traditional English favorites. Now that he's a family man, there's also a chapter on cooking with kids. In general, Oliver's food is often quite simple, but he also offers a chapter of "Quick Fixes," delicious dishes that require minimal preparation and cleanup (many of them are cooked "in a bag," a foil pouch). Full-page color photographs illustrate many of the recipes, and there are also shots of Oliver, with family and friends. The Naked Chef hasn't lost any of his enthusiasm, and neither have his many fans. An essential purchase. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780786868520
  • Publisher: Hyperion
  • Publication date: 10/9/2002
  • Edition description: Second Edition
  • Edition number: 2
  • Pages: 320
  • Product dimensions: 8.00 (w) x 10.00 (h) x 1.25 (d)

Meet the Author

Jamie Oliver

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.

Biography

Jamie Oliver was part of a culinary evolution -- one including Emeril Lagasse and Nigella Lawson -- away from the intimidation factor of predecessors such as Julia Child or even Martha Stewart and toward simply prepared but sophisticated food. His show The Naked Chef, and now Jamie Oliver’s London (seen Stateside on the Food Network), presented the English chef’s approach to “pukka” life, with an emphasis on ingredients and ease over technique and equipment. Like a kitchen dervish, Oliver seemingly slapped together gourmet meals for on-camera occasions ranging from a christening to a football-watching session -- all of it narrated in a dialect so British that the Food Channel site features a glossary of his oft-used terms (“pukka” being excellent, or first-rate).

Oliver’s informal tone makes cooking seem an act of will rather than skill, and his books present a vibe similar to his show. He prescribes techniques and ingredients almost offhandedly, mentioning his own preferences in such a way that leaves you free to discover alternatives but likelier to follow the master. In a cereal recipe from The Naked Chef Takes Off, Oliver writes, “At this point feel free to improvise, adding any other preferred dried nuts like raisins, sultanas or figs -- but personally I think my combination works pretty well. This will keep for a good couple of months very happily in your airtight container, but you'll have eaten it by then, I guarantee.”

Often, dishes in Oliver’s books consist of a few list-free paragraphs that seem more like concepts than recipes at first; but if you read, you’ll see that everything you need to know is right there. Measurements for Oliver often consist of “some,” “a handful,” “a squeeze.” Instructions often include directives such as “bash up,” “whizz up,” “scrunch,” and “smear.” With text like this, it’s easy to see how Oliver has gotten scores of novices -- particularly men -- into the kitchen.

It wasn’t surprising that Oliver became a media darling so quickly. His ebullience, photogenic looks, and youth made him the sort who could appeal to everyone from grandmas to regular blokes. His culinary skills, however, could not be questioned. Having started at age eight by helping in the kitchen of his parents’ pub/restaurant in Essex, he later attended Westminster Catering College and gained experience at kitchens in France and at London’s Neal Street Restaurant and the River Café. His presence in a documentary about the café led to several T.V. offers after it was shown, and The Naked Chef was born.

Cooks around the world couldn’t get enough of Jamie Oliver -- but by 2001, many in Britain had had their fill. Wrote one Guardian columnist, “Jamie Oliver is -- like the Lord himself -- all around us. He is available and on sale in every format, real and virtual. …It is getting hard to spend a day without seeing his face or hearing his voice.” Sensitive to the criticism, Oliver reportedly told the Observer, "I'm quite boring, I've been with the same girl for nine years, I work hard, everything I do is positive, so I couldn't see any reason why the press would aggro me. But then it did." The nay-saying seems to have died down a bit, as it’s become clear that the appetite for all things Oliver has not yet been sated.

Those who are looking for a certain amount of culinary consistency in a cookbook author might do well to look elsewhere. Oliver has often mentioned that he is continually sampling cultures and evolving his cooking style, still being in his 20s and all. His next book, Jamie’s Kitchen, he writes on his Web site, “is completely different to Naked Chef stuff.” This is good news, though, for cooks who aren’t afraid to experiment a bit. Oliver helps ease the bumps in the ride.

Good To Know

Oliver is opening a nonprofit restaurant in London that will also employ underprivileged kids in the kitchen, an endeavor he hopes to capture in a new T.V. show.

He has played the drums in a band called Scarlet Division since he was 13, and released a CD in the U.K. called Cookin’, which was a compilation of his favorite tunes to cook by.

Married to ex-model Juliette “Jools” Norton since 2000, Oliver had daughter Poppy Honey in March 2002 and has a second child on the way.

Oliver’s association with the grocery chain Sainsbury’s caused some headaches for the chef. The spots, which also featured Oliver cooking on his BBC-produced show, did not agree with the network’s code of ethics. One in particular, which featured Oliver speaking Cantonese and practicing Kung Fu, drew protests from some viewers who considered it racist. His deal with the BBC eventually soured over conflict with his Sainsbury’s commitment, and Oliver set up his own company, Fresh Productions, to handle his projects.

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    1. Hometown:
      London, England
    1. Date of Birth:
      May 27, 1975
    2. Place of Birth:
      Essex, England

Table of Contents

Introduction 8
Herbs 14
Comfort Grub 18
Quick Fixes 42
Kids' Club 62
More Simple Salads 90
Dressings 112
Pasta 116
Something Fishy Going On 136
Nice Bit of Meat... 168
... and Loads of Veg 202
The Wonderful World of Bread 230
Desserts 258
Bevvies 292
And Finally ... You Are What You Eat 306
Index 308
Nice One 318
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Customer Reviews

Average Rating 4.5
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Anonymous

    Posted October 26, 2002

    Lovely!

    Jamie Oliver once again serves his own brand of talent and personality with shining enthusiasm. You are hooked in his London world of social cooking, and entertained by his unapologetically honest and FUNNY commentaries on the world of cooking and the world in general. This time his wife , Jools, is included as his partner in the kitchen, and a section dedicated to children, inspired by his own new fatherhood, was written. More desserts, more drinks, and more recipes stripped down to the bare essentials of cooking. This is why the world loves the naked chef!

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  • Anonymous

    Posted October 23, 2002

    you did it again jamie!!!

    OOOOHH your wife is so lucky, she had the best husband ever: handsome, The Greatest Chef, funny, friendly, and rich because i think that he have to be rich, too many fans world wide... dont be jelause we are too far away from him. (Venezuela)

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    Posted December 5, 2008

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    Posted April 19, 2010

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    Posted February 22, 2009

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    Posted October 27, 2009

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