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Naked Chef Paperback – 2010


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Product Details

  • Paperback
  • Publisher: Penguin (2010)
  • Language: English
  • ISBN-10: 0141042958
  • ISBN-13: 978-0141042954
  • Product Dimensions: 20.3 x 1.6 x 24 cm
  • Shipping Weight: 798 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Bestsellers Rank: #1,018,813 in Books (See Top 100 in Books)

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4 of 4 people found the following review helpful By Britt Arnhild Lindland on April 17 2002
Format: Hardcover
I have cooked all my life. As a girl I loved to help my mum, and then when I married and got four kids there were always someone to cook and bake for. And there still is.
Living in Norway I am used to make most of the food from scratch, and to bake most of the bread and cakes we eat. I also have inherited alot of recipes from my mother, my grandmothers, and (some of the best ones) from my father-in-law.
Of course I thought I knew everything there was to know about making tasty food in my kitchen:-) Then my husband got The Naked Chef for Christmas. I had seen a few of Jamie Olivers television programs and was interested in the book. And after having read a few pages I was hooked.
Jamie Oliver has a very simple, fresh way to cook. There is nothing difficult, no dishes with too much preparations (at least he tells us so). Still the food he is making is so good, so tasty, and looks so elegant. Take his bread recipes for instance. He starts with the same ingredients for all his different sorts of bread, then, "simsalabim", he does a little trick, and you have a totally different bread.
I celebrated my birthday as an Italian party the other night, and his Focaccias and Ciabattas are the most delicious ones I have tasted (exept from the fresh ones bought in Iatky of course).
I still have alot to try from his book, and look forward to great hours in my kitchen, in Jamie's company.
Britt Arnhild Lindland
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11 of 12 people found the following review helpful By Debbie Lee Wesselmann on April 4 2003
Format: Hardcover
Jamie Oliver's first book based on his television series (no, the title does not refer to the chef but instead to his philosophy) is a fine entry in the cookbook market for those who prefer their meals on the plain but flavorful side. Oliver excels in simplicity. His stripped down recipes are easy to follow and don't require a lot of imagination to guess how they will taste. For example, his six recipes for salad dressings fit on two pages; the recipe titles describe exactly what one gets. While Oliver supplies a few recipes that I'll never try (Ravioli of Borage, Stinging Nettles, Marjoram, and Fresh Ricotta) and a few gourmet dishes (Spicy Squash, Basil, and Ricotta Tortellini with Crispy Herbs), most dishes will be familiar to those who dine out at mid-priced restaurants. The emphasis is heavily, though not exclusively, on pasta and Italian flavors. (For ambitious cooks, Oliver supplies clear instructions on how to made pasta at home.) Meat recipes are often plain, without sauces or exotic ingredients; you'll find roast chicken, slow-cooked lamb shanks, and pork chops with thyme, lemon, and pesto. The fish and seafood dishes tend to use off-beat (for Americans) ingredients such as sardines, whole trout, and skate wings, although pan-seared tuna, a staple in restaurants nowadays, makes an appearance. Desserts are uninspired.
The strength of this cookbook is the no-nonsense style and the color plates that accompany the recipes. I recommend this for beginning cooks and those who have simple tastes and are looking for something new. Gourmet cooks, particularly those with a lot of cookbooks, are likely to find themselves bored with the selections.
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4 of 4 people found the following review helpful By soul seeker on March 1 2004
Format: Hardcover
As a complete beginner, I was totally amazed by the clarity of this book. Jamie takes sophisticated tasting dishes and strips them down to the bare essentials, I couldn't believe that I was cooking up grilled salmon with black olives and basil in minutes. He made me aware of the importance of cooking with the freshest ingredients, that way less really can be more. I also liked the fact that his recipes were fairly health-conscious too without really trying to be low fat. I am ready to take it to the next level!!!!
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1 of 1 people found the following review helpful By David R. Stack on April 5 2001
Format: Hardcover
I enjoy watching Jamie Oliver's cooking show, The Naked Chef, on the Food Network so I decided to purchase his cookbook and try the recipes myself.
If you are like me and enjoy reading cookbooks as well as trying the recipes out, this book is for you! It is an interesting and easy read with great pictures. This young man is very personable in his writing style.
I cooked for a party of 6 the Spicy Squash, Basil and Ricotta Tortellini with Spicy Herbs (pg 75) and got rave reviews from my friends. I love fresh pasta and the flavors were subtle yet surprisingly refreshing. I am looking forward to trying other of his pasta recipes.
I am baking the Baked Chocolate Tart and making his Semi-freddo this coming weekend for a dinner party where I have been asked to bring desert. I can't wait to try and taste these two deserts.
I am also looking forward to trying his soups plus the fish and shellfish recipes in the cookbook.
I recommend this cookbook, The Naked Chef. It is well worth the money to try these new and exciting recipes.
Thanks Jamie for your creativity with food and love for cooking!
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1 of 1 people found the following review helpful By Prowler on June 20 2001
Format: Hardcover
While the book is a great companion to Oliver's entertaining TV cooking show, the recipes themselves could use a little work. Either he hasn't described the process clearly enough, or the recipes aren't fully formed. A perfect example is the simple roasted chicken. First, you have to figure out exactly what he's asking you to do. Once you get the fresh herbs stuffed into the chicken and pop it into the oven, you're tantalized by the incredible smell. But when the chicken comes out, the flavor is disappointing and even unappealing. Some of the herbs he suggests using leave a nasty, bitter taste. Others simply leave no taste.
The recipes in the book give the experienced cook some interesting starting points to jump from, but I think the mixed results might leave a more inexperienced cook discouraged.
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