Cover image for Happy days with the Naked Chef
Happy days with the Naked Chef
Oliver, Jamie.
Personal Author:
First U.S. edition.
Publication Information:
New York : Hyperion, [2002]

Physical Description:
317 pages : illustrations (some color) ; 26 cm
General Note:
Includes index.
Subject Term:
Added Uniform Title:
Naked Chef (Television program)
Format :


Call Number
Material Type
Home Location
Item Holds
TX714 .O448 2002 Adult Non-Fiction Non-Fiction Area

On Order



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.

Author Notes

Jamie Oliver was born on May 27, 1975. After he graduated from Westminster Catering College, he worked as a pastry chef at Antonio Carluccio's Neal Yard restaurant. He eventually became a sous chef at The River Café, where he was noticed by the BBC. In 1999, his show The Naked Chef debuted and his cookbook became a best-seller in the United Kingdom. Since then, he has appeared on numerous cooking shows and has written numerous cookbooks. He is the author of Super Food Family Classics, Jamie Oliver's Christmas Cookbook, and 5 Ingredients: Quick and easy Food.

(Bowker Author Biography)

Reviews 2

Publisher's Weekly Review

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.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Introductionp. 8
Herbsp. 14
Comfort Grubp. 18
Quick Fixesp. 42
Kids' Clubp. 62
More Simple Saladsp. 90
Dressingsp. 112
Pastap. 116
Something Fishy Going Onp. 136
Nice Bit of Meat...p. 168
... and Loads of Vegp. 202
The Wonderful World of Breadp. 230
Dessertsp. 258
Bevviesp. 292
And Finally ... You Are What You Eatp. 306
Indexp. 308
Nice Onep. 318