Happy Days with the Naked Chef by Jamie Oliver

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Synopsis

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.
 

About Jamie Oliver

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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.
 
Published October 9, 2002 by Hyperion. 320 pages
Genres: Health, Fitness & Dieting, Self Help, Cooking. Non-fiction

Unrated Critic Reviews for Happy Days with the Naked Chef

Publishers Weekly

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Oliver's impulse to wow an audience is reflected in such recipes as Whole Roasted Salmon Wrapped in Herbs and Newspaper, to be cooked on a camp fire or over a barbecue, and Flour and Water Crust Chicken, in which a whole bird is enclosed, baked and brought to the table in a pastry covering.

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Publishers Weekly

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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

Oct 07 2002 | Read Full Review of Happy Days with the Naked Chef

Reader Rating for Happy Days with the Naked Chef
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