There are three new ideas in Happy Days With the Naked Chef. Jamie has included a chapter on "Comfort Food"--the kind of cooking Nigel Slater and Nigella Lawson specialise in. He has recipes for Toad in the Hole, Fish Finger Buttie and Sticky Sausage Bap with Melted Cheese and Brown Sauce. In his "Quick Fixes" chapter, he has selected dishes where saving time and minimal washing up are the key ingredients. These include a Steak Sarnie and Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme. He has also included a "Kids Club" chapter, which is offers inspiration for parents trying to get their children excited about food. The new additions don't dominate the book as the remaining two-thirds contain Jamie's standard Italian-style fare: simple salads, fish, meat, vegetables, breads and pudding. Don't miss the excellent recipe for Medallions of Beef with Morels and Marsala and Crème Fraîche Sauce. Jamie has also been travelling and you'll find recipes with pak choy, soy sauce and ginger popping up here and there--delicious! --Elizabeth Murgatroyd

Book Jacket
For Jamie Oliver, food is all about happy days--not just cooking superbly fresh and funky food, but good fun, great eating and top-quality time spent with friends and family. Now Jamie, one of Britain's best-loved chefs, gives us Happy Days his third book, to accompany his fantastic new series of The Naked Chef on BBC2. Jamie believes in finding the best ingredients and making tasty, easy, sociable food with the minimum of fuss. Like his first two books, Happy Days is filled with fantastic salads, pastas, meat, fish, breads and desserts for all occasions. Along with his perfect curry for a night in, he gives you his version of some old favourites in "Comfort Grub"--try his Steak and Guinness Pie or indulge in his to-die-for pancakes. And in "Quick Fixes" he whips up some really simple, tasty dinners--just right for when you get home late from work. The "Kids' Club" chapter is all about catching kids' attention and getting them interested in food. It's a starting point for children, to encourage them to have a go at other things in the book with their parents. Get them squashing tomatoes, pouring olive oil, pitting olives and making bread in no time--they'll love it! Enjoy yourself, get stuck in... happy days.

Praise for Jamie Oliver:

"There's only one Jamie Oliver. Great to watch. Great to cook."--Delia Smith

"This is simply brilliant cooking, and Jamie's recipes are a joy."--Nigel Slater

"I love Jamie's food--so simple and unpretentious but absolutely delicious."--Zoe Ball

About the author:

Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in the country--namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Cafe. He is now running the restaurant at Monte's in Knightsbridge, London. He continues to write for the Saturday Times and is the Food Editor at Marie Claire. He is 26 and lives in London with his lovely wife, Jules.

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