Naked Chef, The
by Jamie Oliver
(Click here)
Book Summary Information
Author: Jamie OliverEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-09-01
ISBN: 1401308236
Number of pages: 256
Publisher: Hyperion
Book Reviews of Naked Chef, The
Book Review: Amazing
Summary: 5 Stars
I would juast like to say that not only is Jamie Oliver the sexiest Brit I have ever laid eyes on he is one of my most favorite chefs in the would. I love his rustic fresh and natural aproach to great food. I have been a foodie since i was an earlie teen and have been watching food network since day one and have always loved watching the food shows in the public broadcast stations as well.
To date, I have to say that Jamie Oliver is one of the most interesting chefs I have ever had the pleasure of watching.
Not only is this book a great addition to you cooking collection but so are any of the books who's pages have been graced by his unique talent.
Summary of Naked Chef, The
Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of -naked+ food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver+s cookbooks appeal to anyone who wants to prepare fantastic meals but doesn+t want to spend all night cooking.The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak+s dream chocolate tart. The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Caf?, Oliver cooks simpler versions of the fare you would find on the restaurant's menu. It's basically modern Italian food using ingredients that can be found by almost anyone who is reasonably interested in food shopping. Like the television show, the book is titled The Naked Chef. In Oliver's words, this sums up the idea: "It's basically stripping back to the bare essentials." He applies this to all his recipes--from salads to roasts, desserts to pastas. He doesn't use culinary jargon or time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder (pantry) and herbs to grow on your windowsill. Recipes include Warm Salad of Radicchio; Gem and Pancetta; and Beetroot Tagliatelle with Pesto, Mussels, and White Wine. There are also tips on how to cook live lobsters, how to make gravy, preparing dry beans for cooking, and how to make the perfect roast chicken. Several photographs accompany some of the recipes, with step-by-step instructions. Oliver's recipes for bread are particularly good--a tribute to his training at Carluccio's, the Covent Garden deli. This is the perfect book for anyone who doesn't want to spend much more than a half-hour preparing meals and is not willing to compromise on innovation or taste. --Dale Kneen, Amazon.co.uk
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