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Happy Days with the Naked Chefby Jamie Oliver
Synopses & Reviews
Cooking sensation Jamie Oliver returns with a third cookbook, stripping fine food down to the basics with recipes that are fresh, flavorful, and feisty.
Jamie Oliver believes in finding the best ingredients and making tasty, easy, social meals. Like his first two bestselling cookbooks, Happy Days 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.
"Another exuberant, engaging collection of fresh, vibrant recipes." Library Journal
"There's only one Jamie Oliver. Great to watch. Great to cook." Delia Smith
"This is simply brilliant cooking, and Jamie's recipes are a joy." Nigel Slater
"I love Jamie's food — so simple and unpretentious but absolutely delicious." Zoe Ball
"Big-energy, high-profile Food Network celebrity Oliver (The Naked Chef) says this book addresses what the average person wants to cook at home; and perhaps never has a personality cookbook ranged so far across high and not-so-high cuisine...."Publishers Weekly
Jamie Oliver is back with his latest collection of mouth-watering recipes ??? from meals categorized as comfort grub, quick fixes, and kid??'s club to delicious veggies and bevvies, salads, and fantastic desserts.& nbsp; Many of the recipes in HAPPY DAYS WITH THE NAKED CHEF were developed out of his reader??'s responses to his two previous books; the result is a more tailored menu of recipes meant for even the busiest lifestyles. Some of Jamie??'s new and exciting recipes include: beef stew with brown ale and dumplings; chicken breast baked in a bag with mushrooms, butter, white wine and thyme; baked cod with avocado, shrimp, cream and cheese; seared salmon with radicchio, pancetta, pinenuts, and balsamic vinegar; marinated mozzarella in cr??me fraiche with lemon and marjoram; open lasagna of sweet tomatoes, squid, mussels, farro, and olives; and rosemary skewered monkfish with pancetta and bread.
About the Author
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.
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