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Happy Days with the Naked Chef - Jamie Oliver

Happy Days with the Naked Chef


Published: March 2010
For Ages: 18+ years old
Ships: 5 to 9 business days
5 to 9 business days
RRP $35.00

Jamie is one of Britain's best-loved chefs who has made cooking interesting and accessible, not only for a new generation but for all those who love good food. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. Like his first two books, Happy Days is filled with fantastic recipes for different occasions.
About The Author

Jamie Oliver started cooking at his parent's pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the world's top chefs. He is now running Fifteen - one of the best restaurants in London and the subject of the television series Jamie's Kitchen.

Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia.

He also started, and continues to be involved with the Fifteen Foundation, which provides training and mentoring for disadvantaged young people - allowing them to follow their dreams and become chefs.

Jamie lives in London with his wife, Jools, and their four children.


Gordon Bennett - last year was busy but this one has been doolally! Here I am in Cornwall writing this introduction, whilst being clicked at by photographers in bushes. Before you think it, I'm not getting tired of cooking. I think I'm even more obsessed! It's become a weekly occurrence to wake up after being bashed by my missus telling me that I've been muttering in my sleep about sweet red onions and fields of herbs - don't remember it, but it wouldn't surprise me. It didn't stop her marrying me - yep, Mr and Mrs Oliver we are now - and I think she still likes me!

On the big day itself we were up at 5 a.m. cooking with my dad, Gennaro my London 'dad', my best man Bender the Aussie, and my chef mates from Monte's. What a fantastic day. All I wanted to see was our best friends and family really tucking in and having a laugh, so for starters I had lots of different tapas and antipasti, fresh bread and big plates of Parma ham, bresaola and salamis from Italy. Little bowls of chutneys and sauces went with them and it worked. Everyone was tucking in, passing stuff around, and from the top table it was a fantastic sight - definitely the feast of the year. For the main course we had whole wild salmon stuffed with loadsa herbs and baked with a little white wine and olive oil. This was served with lemon and basil mayonnaise, boiled potatoes dug up from Dad's garden that morning, and nice green salad. For dessert, the sweetest strawberries and some mascarpone cream. Lovely. So simple but perfect for a summer wedding.

Jools and my mum still act as a fantastic grounding for my cooking. After nine years of Jools hating everything about cooking I realized recently that I was being too honest about her attempts – no matter how I put it, she considered it a bit of a knockback, so I lied and said 'It's fantastic babe!' to whatever she cooked for me. Since then she hasn't stopped cooking and has naturally got better and better. She now doesn't mind discussing the finer details and she's doing loadsa cooking at home. Everyone likes to feel that they're good at something and cooking is no exception. I do find Jools's opinions massively helpful when writing a book which must be accessible to everyone because if she can do it, so can you. What I've really enjoyed recently is cooking together – before, she used to heckle me from the stairs, which really used to wind me up. Now we're quite a good team in the kitchen and it means we get things done quicker.

Over the last year or so, I've done quite a bit of travelling which has been very inspiring on the old food front – Australia, New Zealand, America and Japan. Every country blew me away with a handful of genius dinners. There was the odd shocker, one of which came in the form of a bullock's bollocks in the US. And cod semen (disguised as chicken) in Japan – It's a delicacy over there and I was the guest of honour so I got the biggest portion. It tasted all right, but it just felt wrong.

I finished the year off by taking over as consultant chef at Monte's in Sloane Street, London. It has been a real challenge and education to launch a restaurant from scratch, following in the footsteps of chef Alain Ducasse, and I'm really happy with the young team that works for me in the kitchen, headed up by Bender the Aussie. And apart from that, we're busy. It's been great to carry on writing seasonal menus using the best produce while still searching for the perfect restaurant site of my own.

People keep asking me if the success of the books and programmes has changed me and all my thoughts about food. Well, I think as a person I haven't really changed apart from having to grow up a bit. But from the feedback I've had in letters and e-mails to my website (www.jamieoliver.com) I definitely think I've got more of an idea about what the average person wants to cook at home. I've written Happy Days with this in mind.

I feel like this book has moved naturally on from the first two as it's still focusing on reality: being able to buy the best ingredients you can. You know what I mean, simple, comforting, homely food is still what it's all about. Foodwise, this year has been very creative for me and, as you'll see in the book, I've come up with loads of new recipes, as well as some really cool new chapters that I'm very excited about. The most important one is Kids' Club, which is all about getting parents to capture their kids' imaginations to get them involved and interested in food. Then there's Quick Fixes, which is all about quick, tasty dinners – ideal for when you get in late after a hard days work. Comfort Grub is all your old favourites and some new ideas – to be eaten while snuggled up in front of the TV.

I'm really proud of Happy Days – to me it feels more like a diary than a cookbook, as it's my memories of the last couple of years and because of that it's very eclectic, with little fusions and ideas from my travels. I've included some classic recipes as well as putting a twist on others to reflect my personal taste. But, hey, that's what it's all about.

ISBN: 9780141042985
ISBN-10: 0141042982
Audience: General
For Ages: 18+ years old
Format: Paperback
Language: English
Number Of Pages: 320
Published: March 2010
Dimensions (cm): 24.7 x 19.0  x 2.4
Weight (kg): 1.0