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Happy Days with the Naked Chef
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About the Author

Jamie Oliver started cooking at his parents' pub, the Cricketers, in Clavering, Essex, at the age of eight, and has gone on to work with some of the world's top chefs.He founded Fifteen restaurant in London and the associated charity, Fifteen Foundation, which continues to train disadvantaged young people to become chefs. There are now three other Fifteen restaurants in the world- Cornwall, Amsterdam and Melbourne. Jamie has also launched a chain of high street restaurants in the UK called Jamie's Italian.In 2005 Jamie led a campaign to improve the quality of school dinners in the UK and, through the Feed Me Better movement, caused the government to substantially change its policy towards school food.Jamie continues to write for publications in the UK and around the world, including his own magazine, Jamie Magazine. He lives in London and Essex with his wife, Jools, and their daughters, Poppy, Daisy and Petal.

Reviews

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.

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.

Cook simple recipes for classic, wholesome food that's packed with flavour in Happy Days with the Naked Chef * from publisher's description *
There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *
Great, fabulous. Just enjoy yourself, get stuck in, happy days * Spectator *

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