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The Naked Chef Takes Off Paperback – Sep 1 2005


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Product Details

  • Paperback: 288 pages
  • Publisher: Hyperion (Sept. 1 2005)
  • Language: English
  • ISBN-10: 1401308244
  • ISBN-13: 978-1401308247
  • Product Dimensions: 18.9 x 24.6 cm
  • Shipping Weight: 839 g
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: #217,978 in Books (See Top 100 in Books)

Product Description

From Amazon

Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes.

Oliver kicks things off by stocking your pantry with best-quality ingredients, and he's an apostle for fresh herbs, raving on about growing and drying your own at home. "Morning Glory" is a chapter full of dishes like Midnight Pan-Cooked Breakfast (bacon, mushrooms, tomatoes, sausages, and eggs brought together in the "biggest nonstick pan available" and sopped up with buttered toast--a rustic one-dish cure for any oncoming hangover). "Tapas, Munchies, and Snacks" brings Slow-Cooked and Stuffed Baby Cherry Chili Peppers to the table (when you're done snacking on the chilies, you're left with a jar of terrific flavored oil, perfect for salads or pasta). There's Squashed Cherry Tomato and Smashed Olive Salad, and a Fragrant Thai Broth, infused with lemongrass, ginger, and lime leaves. Once you've mastered his basic risotto recipe you can turn out Shrimp and Peas Risotto with Basil and Mint, and likewise his basic bread recipe is the foundation for Chocolate Twister Bread. "Easy peasy" dessert ideas like Strawberries Marinated in Balsamic Vinegar or Malted Milk Balls and Ice Cream (bash a big bag of Whoppers into bits and sprinkle over quality vanilla ice cream) are a refreshing end to any meal. Now, be a "right little tiger" and get cooking--Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans and other fabulous dishes await. --Brad Thomas Parsons --This text refers to the Hardcover edition.

From Publishers Weekly

The young, hip Londoner (The Naked Chef) again brings his big personality to bear on cuisine that isn't "cheffy food, it's for normal people who want shortcuts and tips...." However, normal people may be put off by instructions as vague as the "2 good handfuls of arugula, 1 small handful of capers and 1 handful of anchovies" specified in the Slow-Cooked and Stuffed Baby Cherry Chilli Peppers. Also, simple recipes such as Crunchy Thai Salad are presented in descriptive text alone; ingredient quantities are left unspecified. Yet Oliver wields an adventurous hand in combining flavors, as with Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chilli and Coconut Milk. Playful ideas also abound, such as Squashed Cherry Tomato and Smashed Olive Salad, in which the tomatoes are squashed by hand. On a more sophisticated note, there's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans. Oliver's Basic Bread recipe is adaptable enough for Chocolate Twister Bread, Pizzas and Chickpea Moroccan Flatbread. Desserts include Two-Nuts Chocolate Torte with almonds and walnuts and CrŠme Br–l‚e The Way I Like It, which is only an inch thick with a thin layer of crisp caramel. Venting his youthful spirits, he even tells how to spike a watermelon with vodka to intoxicate your "mates." Agent, Borra Garson. (Sept.)Forecast: Already a popular Food Network host, Oliver airs new episodes this year in conjunction with the book. Naked Chef has 100,000 copies in print, and for its sequel, Hyperion plans a $100,000 marketing campaign, including a five-city tour and confirmed appearances on Rosie O'Donnell, Late Night with David Letterman and Entertainment Tonight. Last year, the author made People's "Sexiest Man Alive" list. Sales should be brisk.

Copyright 2001 Cahners Business Information, Inc.

--This text refers to the Hardcover edition.

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Customer Reviews

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Most helpful customer reviews

Format: Hardcover
I'll admit I am biased. I love Jamie's approach to cooking and I rarely miss his shows on TV. "The Naked Chef" and "Oliver's Twist" show him in his own kitchen cooking for real friends. This book captures that spirit. He has a relaxed attitude in the kitchen, which to me should be the only one to have. This is after all supposed to be fun. His recipes here are a continuation to the previous book (The Naked Chef) and so far I have not been dissapointed with any of them. Some which sound too simple to be interesting turn out to be fantastic crowd pleasers such as the tagliatelle with spicy sausage and wild mushrooms. His approach and ingredients usually tend toward Italian--it's no secret that this is his favorite style--but there are plenty of other influences from Indian to Asian to just plain hearty pub food. There are some great roasts and some fantastic seafood ideas here as well as some really nice bread recipes. If you want an easy to follow, unpretensious cookbook that is just as much fun to read as it is to use, get this book.
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Format: Hardcover
This book, which is also on the British site published as "Return of the Naked Chef" is a real find. I have had this book for ages, as I have a British copy and I have found myself using it over and over again, especially for the pizza recipe, which Jamie makes so easy that it's unbelieveable (and the results are so much better than what you get in a pizzeria!-well, at least one on this side of the Atlantic). HIs style is mostly Italian, with a bit of British and a little bit of French and a little exotic Indian touch now and again. The recipes are healthy, creative and make me want to cook when I come home from a long day at work. I find that his ideas in the book will sometimes inspire a different recipe from me, but I get the impression, that in writing his cookbooks, that is kind of what he wants as well. I also like the lists he gives of what you should have in your pantry to be able to make a dinner. Oh, by the way, Happy Days with the Naked Chef is also good, and if you can't wait until November, it is available on AmazonUK.
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Format: Hardcover
The best cooking book I own. This book is a well thought out masterpeice of culinary delights. I own a number of cook books but it seems like this one has really hit a home run. I really enjoyed the little things that this book offers to readers.
Shopping - if you follow his list of must have ingredients you can probally stock you kitchen for under a $100 if you shop wisely. E.G. Bulk stores vs kitchen spice lane at the super market. I went out and picked up all of the different ingredients that he had suggested. This makes succesive recipies much easier to whip up.
Deciphering what he means - I loved the writing style of the book. A very laid back and freindly style that makes you laugh. I had a bit of difficulty in determining what 10 glugs of olive oil was... i am used to strict recipies that say 1 cup of some thing. He also used 2 handfuls, etc...
Great tasting - my guests loved the meal ... it was a joy to eat and to make !
I reccomend this book to any one out there who isn't nervous with a more evolved cooking stlye. I have made a number of recipies and i find it changing the way i go about cooking, less measure more feel.
I hope you enjoy this book and the recipies half as much as i do!
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By A Customer on Nov. 25 2001
Format: Hardcover
I tried 3 recipies sofar. Here's my advise:
- you will have to run around like he does on TV to get the stuff together. My local supermarket has a lot, but very expensive
- If you don't get everything you will have to substitue and that can easily backfire. E.g. if you do the toasted almonds with normal rather then sea-salt -> no good. Sea salt is less salty then normal salt and more powdery when it comes out of the grinder. I am a guy with a phone in NYC. I order in, so I don't know thinks like these.
- herbs
I tried the carrots in white wine (actually i took sweet white martini which i bought by accident and i need to get rid of). I spend 7 bucks for fresh oregano and sage. I dont like cummin seeds he used and couldnt get thyme. Worked but in future i stick with the dried stuff. Also i couldnt get nice looking baby carrots with the green stuff attached to it which looks nice so i took normal bagged baby carrots which worked
- I tried also the asian infused tuna. I whacked everything into the bowl like he says, but that was a mistake. The limes I used must be extremly juicy or its just me and I squeeze way harder then english blokes. The whole thing ended up too sour. was good though. I am german, so english is not my 1st language and here and there i am missing words or grammar. He used a little fresh ginger in his recipie. Now that translate for me into chop a teaspoon up or so but I think heactually meant a small root, they come in different sizes.
Update 12/7:
I tried the the swordfish ongreens with lemon oliveoil dressing and salsa ... couldnt get swordfish, hence i used tuna. worked too. I added fingerling potatoes to it cause I needd carbs and didnt want to go for bread. amazing. had it 2 days in a row.
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