Happy Days with the Naked Chef

by Jamie Oliver

ISBN-10: 078686852X
ISBN-13: 9780786868520
Region: British
Publisher: Hyperion
Publication Date: October, 2002
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Recipe Index

Recipesort icon Page Rating
A Tuscan Raw Artichoke, Arugula and Parmesan Salad 105
0
Avocado, Spring Onion, Cilantro and Chilli Salad with Toasted Almonds 103
0
Baked Cod with Avocado, Shrimp, Cream and Cheese 55
5
Baked New Potatoes with Sea Salt and Rosemary 212
0
Baked Peppers with Cherry Vine Tomatoes, Basil and Marjoram 208
0
Banana Honey Bread 245
0
Bashed-up Pine Nut, Basil and Balsamic Dressing 115
0
Basic Bread Recipe 236
0
Beef Stew with Newcastle Brown Ale and Dumplings 28
0
Braised Greens 211
0
Broccoli and Anchovy Orecchiette 134
0
Cannoli Siciliana 264
0
Cheeky Chocolate Mousse 278
0
Chicken Breast Baked in a Bag with Cannellini Beans, Leeks, Cream and Marjoram 48
0
Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme 47
0
Chicken in Milk 183
0
Chicken in Salt with Fennel, Thyme and Lemon 180
4
Chilli con Carne 31
0
Chocolate and Whole Orange Pudding 280
0
Chocolate Cambridge Cream 272
0
Chocolate Cookies with Soft Chocolate Centers 84
0
Christmas in a Glass 298
0
Cilantro Chutney 36
0
Classic Penne Carbonara 129
0
Crème Fraîche and Grilled Lemon Dressing 114
0
Dried Fruitgums 76
0
Easy Peasy Ginger Beer 297
0
Fantastic Fish Stick Buttie 39
0
Flour and Water Crust Chicken 176
0
Fried and Roasted Skate Wings with Lemon and Five-spice Salt 160
0
Frozen Yogurt 89
0
Fruit Cobbler 270
0
Gennaro Grande Cappella Rossa Calzone 240
0
Ginger and Rice Wine Vinegar Dressing 115
0
Globe Artichoke, Pink Grapefruit, Frisée and Pecorino Salad 107
0
Good Old Steak and Guinness Pie 26
0
Hamilton Squash 226
0
Herb Vinegar and Roasted Garlic Dressing 114
0
Honey and Lemon Juice Dressing 115
0
Honeymoon Spaghetti 126
0
Ice Pops 79
0
Japanese Cucumber Salad with Ginger, Cilantro, Mint and Rice Wine Vinegar Dressing 98
0
Japanese Daikon Salad with Mustard Cress, Crème Fraîche and Grilled Lemon Dressing 102
0
Japanese Rolled Pork with Plums, Cilantro, Soy Sauce and Spring Onions 191
0
Jethro Tart 289
0
Jum and Bender 304
0
Kinda Spaghetti Bolognaise 125
5
King of Puddings 282
0
Layered Focaccia with Cheese and Arugula 238
0
Lemon Pickle 37
0
Lemon Rice 35
0
Lovely Lemon Curdy Pud 284
0
Lovely Pan-Baked Plaice with Spinach, Olives and Tomatoes 154
0
Magnificent Roasted Monkfish 159
5
Mango Lassi 299
0
Margarita 303
0
Marinated Mozzarella in Crème Fraîche with Lemon and Marjoram 93
0
Medallions of Beef with Morels and Marsala and Crème Fraîche Sauce 196
0
Minty Mushy Peas 205
0
My Favorite Curry Sauce 32
0
My Favorite Curry Sauce, for the Chicken 32
0
My Favorite Curry Sauce, for the Fish 32
0
My Favorite Curry Sauce, for the Vegetarian 32
0
My Old Man’s Superb Chicken 185
0
Onion Baguettes 253
0
Open Lasagne of Sweet Tomatoes, Squid, Mussels, Farro and Olives 131
0
Oysters with Chilli, Ginger and Rice Wine Vinegar 143
0
Oysters with Shallots and Red Wine Vinegar 142
0
Pan-Baked Artichokes with Almonds, Bread Crumbs and Herbs 219
0
Pan-Baked Lamb with Eggplant, Tomatoes, Olives, Garlic and Mint Oil 200
0
Pan-roasted Guinea Fowl with Pomegranates and Spinach 186
0
Pan-Seared Scallops with Asparagus and Baby Leeks 161
0
Pancakes U.S.A. Stylie 40
0
Pannacotta with Roasted Rhubarb 290
0
Parsnip and Pancetta Tagliatelle with Parmesan and Butter 133
0
Pot-roasted Chicken with Sweet and Sour Sauce 179
0
Pot-roasted Pork in White Wine with Garlic, Fennel and Rosemary 172
0
Pukka Pineapple with Bashed-up Mint Sugar 262
0
Roasted Asparagus with Rosemary and Anchovies Wrapped in Pancetta 214
0
Roasted Cod with Cherry Tomatoes, Basil and Mozzarella 56
0
Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil 223
0
Roasted Red Mullet Stuffed with Bread Crumbs, Sun-dried Tomatoes, Olives, Pine Nuts and Marjoram 166
0
Roasted Veg 220
0
Rolled Bread of Parma Ham, Nice Cheese, Egg and Basil 249
0
Rosemary Skewered Monkfish with Pancetta and Bread 150
0
Runner Beans with Tomato Sauce 228
0
Salmon with Horseradish and Beets 60
0
Scrummy Warm Arugula Salad 100
0
Seared Salmon with Radicchio, Pancetta, Pine Nuts and Balsamic Vinegar 59
0
Seared Tuna with Grated Ginger and Chives 145
0
Sesame Seed Toffee Snaps 275
0
Shrimp with Chilli, Parsley, Ginger and Garlic on Toast 153
0
Sicilian Roasted Brill Steak with Lemon, Anchovies, Capers and Rosemary 146
0
Sidecar 303
0
Sirloin of Beef with Bok Choy, Soy Sauce and Ginger 51
0
Slow-roasted Duck with Sage, Ginger and Rhubarb Homemade Sauce 170
0
Smashed Celeriac 216
0
Smush Ins 80
0
Sourdough Bread 256
0
Spaghetti with Salami, Fennel and Tomatoes 122
0
Spaghetti with Sweet Cherry Tomatoes, Marjoram and Extra Virgin Olive Oil 121
0
Sticky Sausage Roll with Melted Cheese and Brown Sauce 39
0
Sticky Toffee Cupcakes with Chocolate Topping 86
0
Summer Fruit, Elderflower and Prosecco Jelly 286
0
Superb Marinated Pork Fillet Roasted on Rhubarb 174
0
Superb Roast Beef, Best Spuds and Huge Yorkies 194
0
Sweet Cherry Focaccia Breakfast Stylie 254
0
Swiss Chard with Cannellini Beans 224
0
The Best Hot Chocolate 295
0
The Best Pasta Salad 111
0
The Best Steak Sarnie 52
0
The Easiest, Sexiest Salad in the World 94
0
Thick Mustard Dressing 114
0
Toad in the Hole 25
0
Walnut Bread 246
0
Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg 108
0
Whole Roasted Salmon Wrapped in Herbs and Newspaper 139
0
Wicked Baked Sardines 164
0
World’s Best Baked Onions 206
0
Yogurt with Blueberry Jam and Elderflower Cordial 267
0
Zucchini Bread 250
0
Zucchini Salad with Mint, Garlic, Red Chilli, Lemon and Extra Virgin Olive Oil 96
0

Publishers Information

About Happy Days with the Naked Chef

Publisher Web Link: http://www.hyperionbooks.com/

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.

(http://www.hyperionbooks.com)

Author Information

About Jamie Oliver

Author Web Link: http://www.jamieoliver.com/

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn’t half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn’t really care, especially as I could buy the coolest trainers with what I’d earned from working at the weekend.

When I was 16, I didn’t really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he’d answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn’t believe it and thought it was my mates winding me up!

The result was The Naked Chef and that’s where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I’ve never been busier in my life! It’s a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That’s what it’s all about!  (http://www.jamieoliver.com/)

Cookbooks by Jamie Oliver