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 Café, 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 --This text refers to the Hardcover edition.
With charming finesse, 24-year-old British chef and BBC television cooking show host Oliver argues a convincing case for "getting naked" in the kitchen. His home-cooking philosophy advocates "stripping down those [restaurant] recipes to something quite basic, and adapting them to what I had in cupboard, pantry, refrigerator or garden." The 120 recipes are organized into 12 chaptersDherbs and spices, soups, salads and dressings, pasta, seafood, meats, vegetables, legumes, risotto and couscous, bread, dessertsDwith a concluding section on stocks and sauces. Oliver's suggested list of ingredient staplesDEnglish mustard, durum semolina, couscous, sea salt, soy sauce and capers, among othersDreflects today's global pantry. His culinary approach synthesizes top-quality, fresh ingredients with fundamental culinary concepts (e.g., composed salads, soups from stock) upon which readers can build. Oliver dispenses helpful tips and advice with boyish enthusiasm: "the perfect risotto should slowly ooze across the plateDthe fact that it isn't moving tells you that it's too dry. Yuck!" Succinct, user-friendly recipes range from traditional English home-cooking favorites, like Pot-roasted Rabbit with Rosemary, Thyme, Sage and Lemon, to international comfort foods, such as Fragrant Green Chicken Curry. A stellar pasta chapter showcases photogenic renditions of Beet Tagliatelle with Pesto, Mussels and White Wine, and Ravioli of Borage, Stinging Nettles, Marjoram and Fresh Ricotta. This is functional home cooking at its grooviest: Oliver delivers a hip classic that will appeal to a new generation of modern epicureans who face the challenge of cooking within the confines of tiny urban kitchens on time-pressed schedules.
Copyright 2000 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Great recipes, he hasn't gone crazy with the organic stuff etc. yet
really good basics and interesting suggestions. From a while ago but recipes hold up.
I truly enjoy this cook book! Jamie Oliver lays it down simply and honestly. This book is not just a book of recipes printed on a page with a picture. Read morePublished on Feb. 26 2010 by J. Turrell
A very nice book, with lots of description and pictures of the finished item.
Recently, a friend asked me if any books had changed my life in the past year or so. I thought for awhile, and responded, "Why, yes, I guess you could say 'The Naked Chef' has... Read morePublished on July 8 2004 by W. Gross
I finally threw myself into really making something from this book on Valentine's day for my sweetheart. Read morePublished on Feb. 18 2004 by MTHand
when I first got this cookbook, I leafed through it, marveling at the gorgeous pictures, and laughing at his breezy tone. Read morePublished on Sept. 29 2003 by lovelymuse
Once you get past the self-hype and focus on the recipes, you'll find this is a good cookbook. Oliver aims to show you how to eat well without spending a day in the kitchen, and he... Read morePublished on Jan. 19 2003 by Graymac
This is a great book for newcomers to cooking:
1. It is written in an easy to understand syntax, no fancy words to describe different cooking techniques are used.
2. Read more
Jamie Oliver is one of those Food tv staples that is both informative and entertaining and makes almost any dish look simple to do. Read morePublished on June 26 2002 by P. S. Rouse